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1
Preheat the oven to 400 degrees F. Lightly dust a work surface with the flour.
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2
Roll out the dough the size of a large pan and about 1/4-inch thick.
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3
Carefully fold the dough into fourths and place on the pan.
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4
Form the crust to fit the pan.
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5
Crimping the edges.
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6
In a mixing bowl, toss the sweet potatoes with salt and vegetable oil.
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7
Roast the sweet potatoes for 1 hour, or until the potatoes are tender.
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8
Remove from the oven and cool.
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9
Remove the skin from each potato.
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10
Place the potatoes in a mixing bowl and mash the potatoes until smooth.
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11
Stir in the eggs, cream, cane syrup, cinnamon and nutmeg.
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12
Spread the sweet potato mixture over the pie crust.
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13
Bake the bars for 25-30 minutes, or until the bars are set.
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14
Remove from the oven and cool
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15
Combine the flour and salt in a bowl.
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16
Add the lard and work it in with your hands until the mixture resembles coarse crumbs.
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17
Add the water, 1 tablespoon at a time, working it in with your hands.
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18
Add only as much as you need to make a smooth ball of dough.
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19
Wrap it in plastic wrap and refrigerate for at least 30 minutes.
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20
Remove the dough from the refrigerator and place it on a lightly floured surface.
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21
Roll the dough out on the floured surface.
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22
Gently fold the dough in half and then in half again so that you can lift it without tearing it, and unfold into a pan.
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23
Fill and proceed as directed in the recipe.
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24
Yield: Two 9-inch pie crusts, or 1 sheet pan
