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.
{{gwi:4764}}

Thanks Bill. That picture looks delicious. I have lots of 1 pound bags of squash puree in the freezer, ready for more pies, but that sweet potato pie was something else! I'll definitely buy more than one next year. If you come back to this thread, or anyone else, can you bake, mash and freeze sweet potato puree like you can winter squash puree?

Thanks to anyone who answers. I'll also try this on the harvest forum.

Mary

I have quite a few really nice sweetpotatoes.......orange, yellow, and white. Not bein southun, I like the lighter ones best.