Recipes

2 large                        sweet potatoes (orange flesh) peeled and sliced
½ cup                         white sugar plus 1 Tbsp.
½ cup                         light brown sugar
½ teaspoon              fresh grated cinnamon plus 1 tsp.
½ teaspoon                 fresh grated nutmeg
¼ cup                         butter
¼ cup                         water

Add all ingredients together.  Bring to boil.  Cook potatoes just until tender. Be careful not to overcook.  The potatoes should be a little firm.  Remove potatoes from liquid.  Arrange potatoes on a flat surface so that they are not touching nor overlapping.

Crust:
1 ½                             cup sifted all-purpose flour
¼                                salt
½ cup                         butter
4-5 tablespoons         ice water

Sift the flour and salt together into a mixing bowl.  Cut butter into flour with a pastry cutter or fork until pastry forms walnut size.  Add the water and toss.  However only enough to bind the pastry.  Divide pastry in two and chill covered until ready to use.

Sauce:

                                  liquid from potatoes
½ cup                         heavy whipping cream
2 tablespoon                corn starch
1 tablespoon                water

Add cream to potato liquid.  Mix cornstarch and water and add to liquid.  Bring to boil until sauce is thickened.  Set aside.

Preheat oven to 350º.  Roll out pastry dough to the desired thickness and place on pizza pan or cookie sheet.  Bake in oven for 10 minutes or until light brown.  Remove from oven and let cool for about 5 minutes.  Spread desired amount of sauce on crust.  Top with sweet potatoes and sprinkle with extra cinnamon and sugar (mix together first).  Return to oven and bake for another 12-15 minutes or until sauce begins to boil and potato edges begin to caramelize.  Remove from oven.  Let cool and cut with pizza wheel and serve.