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1
About 4 hrs before serving on early in day: If using fresh sweet potatoes, with vegetable peeler, peel about 16 paper thin strips from a potato; wrap them with plastic wrap and reserve for garnish.
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2
In 3 qt saucepan over high heat, heat remaining sweet potatoes and sufficient water to cover to boiling.
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3
Reduce heat to low; cover and simmer 30 min or possibly till potatoes are fork tender; drain.
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4
Cold sweet potatoes till easy to handle; peel and cut into chunks.
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5
In large bowl, with mixer at low speed, beat sweet potatoes till smooth.
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6
Add in half and half and next 6 ingredients, 1/2 tsp.
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7
salt; beat till well blended.
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8
In large bowl, mix flour and 1/2 tsp.
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9
salt.
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10
With pastry blender or possibly two knives used scissor fashion, cut in shortening till mix resembles coarse crumbs.
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11
Sprinkle 3 to 4 Tbsp.
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12
cool water, 1 Tbsp.
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13
at a time, into mix, mixing lightly after each addition till dough is just moist sufficient to hold together.
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14
Shape dough into a ball.
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15
Preheat oven to 400 degrees.
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16
On lightly floured surface, with floured rolling pin, roll dough into a round 1 1/2 inches larger all around than inverted 9 1/2 x 1 1/2 inch deep dish pie plate.
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17
Gently ease pastry into pie plate; trim edge, leaving 1 inch overhang.
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18
Fold overhang under; healthy pinch to create high edge; flute.
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19
Spoon sweet potato mix into pastry lined pie plate.
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20
Bake pie 40 min or possibly till knife inserted 1 inch from edge comes out clean.
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21
Cold pie slightly on wire rack; chill till well chilled.
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22
Meanwhile, make potato garnish: In small saucepan over medium heat, heat 1/2 inch salad oil to 350 degrees.
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23
Drop a few sweet potato strips into to salad oil and fry till crisp and golden brown, about 2 min.
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24
With slotted spoon, remove potato strips to paper towels to drain.
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25
Repeat with remaining strips.
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26
Use potato strips to garnish pie.
