Sweet Potato Pie

Ingredients

• short crust pastry
• raw sweet potatoes
• 3 cups sugar
• 1 cup butter
• to taste mace
• to taste cloves
• to taste nutmeg
• 0.5 cup cold water
• 0.5 cup whiskey or sherry

Instructions

1. Line a deep pie pan with short crust rolled to a quarter-inch thickness. Fill the pan with raw sweet potatoes that have been peeled and sliced thin.
2. Add the sugar, butter cut into bits, mace, cloves, and nutmeg to the potatoes according to taste. Pour in the cold water and whiskey or sherry.
3. Cover with a top crust rolled an eighth-inch thick. Prick the crust well and cut a tiny cross in the middle.
4. Bake in a hot, but not scorching oven for three-quarters of an hour for a medium pan, or a full hour if using a large pan. For even, sure baking, turn another pan over the pie, fitting the rim over the edges as a cover. Remove the cover pan ten minutes before the pie is done.
5. Serve hot. This pie requires no sauce.