Candied Sweet Potato Pie

Pecan Piecrust:
1 C. all-purpose flour
1/4 C. ground pecans
1/2 tsp. salt
1/4 C. butter or shortening
1/4-1/3 C. cold water

In a large bowl, combine flour, pecans, and salt. Cut in butter or shortening until pea size crumble forms. Add water one Tbsp. at the time, mixing with a fork until all is moistened. Chill 30 min.

Pie:
1 small lemon
1/4 C. butter
2 lb. sweet potatoes, peeled and sliced 1/4 in. thick
1/2 C. sugar
1/2 C. pecan halves
1 tsp. ground nutmeg
whipped cream, optional

Finely shred peel from lemon and set aside.
In a straight sided, 12 in. skillet, melt butter. Add sweet potatoes and stir to coat in butter. Cook 1 min. over medium heat.
Sprinkle with sugar and lift and fold potatoes to coat and dissolve sugar. Cook 5-8 min. more until caramelized and syrupy, stirring occasionally. Stir in pecans, lemon peel, and nutmeg. Turn off heat; cool.
Meanwhile, preheat oven to 450 degrees. Roll pecan piecrust to 12 in. circle. Fit into a 9 in. pie plate. Trim crust and crimp as desired. Layer with a double thickness of foil; bake 8 min. Remove foil; bake 5 min. more. Remove and reduce oven to 425 degrees.
Carefully layer potatoes in piecrust (reserve syrup left in skillet). Bake 15-20 min or until piecrust is golden and sweet potatoes are tender. Cool about 15 min. Brush top of pie with reserved syrup. Serve with whipped cream sprinkled with additional nutmeg.

Helpful Tips: You may also use a refrigerated  piecrust. If you prefer your whipped cream to be sweetened, simply add confectioner's sugar to taste (about 1/4 C. of sugar per 1 C. of cream).