- 2 cups all-purpose flour
- 1 teaspoon salt
- ⅔ cup lard
- 5 tablespoons ice water, more if needed
Whisk flour and salt together in a large bowl. Cut in the lard with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl. Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.
2 Cups Sweet Potatoes. Cooked, peeled and mashed
1 Cup Sugar
1/4 C Heavy Cream
1 Tsp Vanilla Extract
1/4 tsp Cinnamon
1/4 Tsp Nutmeg
1/2 tsp salt
Preheat oven to 325 degrees
In the bowl of an electric mixer, combine the sweet potatoes and the sugar, as well as the eggs, butter, cream, vanilla, cinnamon, nutmeg and salt. Beat until thoroughly blended and smooth. Pour the mixture into the pie shell and sprinkle with sugar.
Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool before serving.