I second that Mary. I grew up eating Momma's sweet potatoe pies. They have a much more full bodied flavor, making the pumpkin seem kinda bland in comparrison to me. It is easy to adjust the seasonings and spices to alter the taste, some even put preparred pumpkin pie spices in them, but we do not. Just butter, cinnamon, eggs, brown sugar, syrup, vanilla, small amount of salt to taste, some like a little nutmeg, unless I have forgotten something. ":^) My taste buds would remind me if I were mixing now. Like most everyone I guess, my wife and I get a taste, or hankering for some particular thing and have it pretty frequently until something else takes it's place and move on to that. We have fixed sweet potatoe pies pretty regularly since last summer. I like them still warm with a dollop of cool whip, or cold. They are kinda hard to beat for an inexpensive dessert that is pretty easy to fix. I also like sweet potatoes, candied, fried, baked, etc., and we always make a sweet potatoe casserole at thanksgiving and Christmas, which is basically just like the pie filling with marsmallows toasted on top. Goes good with the turkey and dressing. I snapped this pic last fall, it was right out of the oven and had not firmed up fully. Bill P.

beanthere- you could be right...it could be regional. The first time I had ever tasted sweet potato pie was courtesy of a woman from the south. One of the enterprising guys at work had a mother who had a little side business making pies. He brought some into work for everyone to taste & as a way to drum up more business. The sweet potato was divine & I promptly decided that I had to make some of my own. Enter this recipe, courtesy of the El Paso Chile Company's Texas Border Cookbook: Sweet Potato Spice Rack Pie 2 medium sweet potatoes (about 1 1/4 lbs total) 3 eggs 1 c packed light brown sugar 1/2 tsp ground cinnamon 1/2 tsp nutmeg 1/2 tsp ground ginger 1/2 tsp salt 1/4 tsp ground cloves 1/4 tsp ground allspice 1/4 tsp ground cardamom 1/4 tsp ground corriander 3/4 c whipping cream 1/2 c half & half 3 tbs bourbon 1 tbs vanilla extract 1 unbaked 9" pie shell, chilled (I use Oronoque- oh the shame of it!) preheat the oven to 400 F. Pierece each sweet potato twice with the tines of a fork & bake unti; very tender, about 1 hour. Cool them to room temp, peel them & mash enough sweet potato to equal 1 3/4 cups. Position a rack in the middle of the oven & set a baking sheet on the rack. Preheat the oven to 350 F. In a food processor combine the sweet potato, eggs and all of the spices and process briefly. Add the whipping cream, half & half, bourbon & vanilla & process again, pausing to scrape the work bowl, until smooth. Pour the filling into the pie shell, set it on the heated baking sheet and bake 45-50 minutes or until a tester inserted into the center comes out clean. Cool completely on a rack before cutting. You can serve each slice topped with a dollop of lightly sweetened, bourbon spiked cream but it's delicious unadorned. Nina

My favorite sweet potato pie of all time... From The Huffington Post/LIZ SMITH/11/20/2012 "So, once again, we will reprint an alternative, the famous Pink Teacup café's recipe for a dessert that looks just about the same as pumpkin. At the Teacup, they always offered sweet potato pie and here is the recipe:" 2 lbs. yams ý cup of butter 1 teaspoon cinnamon ü teaspoon ginger ý teaspoon salt ü teaspoon nutmeg 2 tablespoons white sugar 1 cup brown sugar 3 large eggs, separated ý cup orange juice 1 tablespoon grated orange rind ý cup of evaporated milk Peel and boil yams until mashable. Add butter, spices, salt, sugar to hot yams. Beat until light and smooth. Beat egg yolks until light and add to mixture. Stir in orange juice, orange rind and milk. Beat egg whites until stiff and fold in. Pour mixture into unbaked pie shell. Preheat oven to 350 and bake 35 minutes or until the pie puffs up and is firm in the middle. Cool on a rack. Add whipped cream. "Then, dig in, pilgrims! You'll have something that resembles pumpkin pie but is a thousand times better tasting and easy to make once you assemble the ingredients. Is it fattening? Sure, but Thanksgiving only comes once a year." "I have been giving this recipe annually for 50 years. People stop me on the streets of New York and ask me for it or about it. So, consider this a public service. And I've given you a few days time to work on this dessert, which is really easy to concoct even if you are not a chef." I never did make it to the Pink Tea Cup before it closed...wish I had.

partst, Ashley is doing well after her stroke. She still has some residual issues with her left arm, and her memory is not always reliable, but she's doing well. She still isn't driving and can't return to work yet and it's making her crazy as she's always been going somewhere. Cathy, I like pancakes, so I'm all for Beau making those! Melissa, all my grandkids have been helping me in the kitchen since they were small. My 12 year old Granddaughter is better than I am at crepes and has won several ribbons at our local county fair for baked goods and home preserving. Bud makes the smoothest hummus "in the world". (grin) They have all been in my kitchen since they were sitting on the counter in footie pajamas, playing with dough. I love the company. Cathy and Mary, they make a heckuva mess, but it's just so much more fun with "help", LOL. Annie