Thread: sweet potato pie - recipe

On 11/11/2010 8:12 PM, sf wrote:
>
> I'm wondering if graham cracker crust is traditional (or not) for
> sweet potato pie. I definitely want to make one this year and see
> what it's all about. Maybe I should make a pumpkin pie too so I can
> do a side by side taste test.
>
>
> Sweet Potato Pie
> <http://www.marthastewart.com/recipe/best-sweet-potato-pie?backto=true&backtourl=/photogallery/thanksgiving-pies#slide_6>
>
> Prep: 30 minutes | Total: 1 hour 30 minutes
>
> This Southern classic is a great alternative to pumpkin pie. The
> custard filling is creamier and less dense, as well as brighter in
> color. Top with whipped cream.
>
> Ingredients
>
> Serves 6.
>
> 10 graham crackers (or 1 1/3 cups graham-cracker crumbs)
> 3 tablespoons sugar
> 1/2 teaspoon ground ginger
> Pinch salt
> 5 tablespoons unsalted butter, melted
>
> 3 large eggs
> 1/2 cup sugar
> 1 3/4 cups Sweet-Potato Puree
> 1/2 cup half-and-half
> 1 tablespoon fresh lemon juice
> 2 teaspoons vanilla extract
> 1 teaspoon salt
> 1/4 teaspoon ground allspice
>
>
> Directions
>
> Preheat oven to 350 degrees with rack on lowest shelf.
>
> Make crust: In a food processor, pulse graham crackers, sugar, ginger,
> and salt until finely ground. Add butter; pulse until mixture forms
> large, moist crumbs. Press crust into bottom and up sides of a 9-inch
> pie plate.
>
> Make filling: In a large bowl, whisk together eggs and sugar until
> combined. Add sweet-potato purée, half-and-half, lemon juice,
> vanilla, salt, and allspice; whisk until completely smooth. Pour
> filling into crust; smooth top with a rubber spatula.
>
> Place pie on a baking sheet, and bake until filling is set, 40 to 50
> minutes. Transfer pie to a wire rack to cool completely, about 2
> hours. Pie can be prepared up to a day ahead and refrigerated; serve
> chilled or at room temperature.
>

Yours sounds interesting. This is the favorite around here.


* Exported from MasterCook *

Sweet Potato Pie

Recipe By :Jeff Smith
Serving Size : 8 Preparation Time :0:00
Categories : pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sweet potato -- cooked, peeled & mashed
4 tablespoons butter
3 eggs -- beaten
1 cup sugar
1 teaspoon vanilla
1 teaspoon freshly ground nutmeg
1 tablespoon fresh lemon juice
1/2 cup bourbon
1 pie crust -- unbaked

Boil the sweet potatoes until very tender, then peel and mash them well.
Mix all ingredients together and place in an unbaked pie shell.

Place in a 400 degree oven and immediately turn the oven to 325 degrees.

Bake for about 45 minutes or until the center of the pie is set. Test
this by inserting a table knife into the center of the pie. If it comes
out clean, the pie is finished.

Serve with whipped cream or ice cream on top.

Description:
"The one with the bourbon"
Source:
""The Frugal Gourmet Coooks American""
Copyright:
"1987 The Frugal Gourmet"


NOTES : Any left over filling can be baked in a baking dish and served
as a pudding.




--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Bourbon? KEWL! That's as decadent as Kahlua in pecan pie.
Snipped and saved, thanks!

```````````````````````

On Thu, 11 Nov 2010 22:20:10 -0600, Janet Wilder
<[email protected]> wrote:

> Sweet Potato Pie
>
> Recipe By :Jeff Smith
> Serving Size : 8 Preparation Time :0:00
> Categories : pies
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 cups sweet potato -- cooked, peeled & mashed
> 4 tablespoons butter
> 3 eggs -- beaten
> 1 cup sugar
> 1 teaspoon vanilla
> 1 teaspoon freshly ground nutmeg
> 1 tablespoon fresh lemon juice
> 1/2 cup bourbon
> 1 pie crust -- unbaked
>
> Boil the sweet potatoes until very tender, then peel and mash them well.
> Mix all ingredients together and place in an unbaked pie shell.
>
> Place in a 400 degree oven and immediately turn the oven to 325 degrees.
>
> Bake for about 45 minutes or until the center of the pie is set. Test
> this by inserting a table knife into the center of the pie. If it comes
> out clean, the pie is finished.
>
> Serve with whipped cream or ice cream on top.
>
> Description:
> "The one with the bourbon"
> Source:
> ""The Frugal Gourmet Coooks American""
> Copyright:
> "1987 The Frugal Gourmet"
>
>
> NOTES : Any left over filling can be baked in a baking dish and served
> as a pudding.


--

Never trust a dog to watch your food.

On 2010-11-12, sf <[email protected]> wrote:
>
> Bourbon? KEWL! That's as decadent as Kahlua in pecan pie.
> Snipped and saved, thanks!

> ```````````````````````

>> 1/2 cup bourbon


Another tip you folks might want to add and the story behind it:

I made my first sweet potato pie and brought samples to my black
friends, who had introduced naive pumpkin-bumpkin me to this awesome
dessert. They gave me an A for effort, but said my pie lacked much,
which I knew, it being my first effort. I began to explain my
approach, but never got past "Well, I peeled a buncha sweet
potatoes....", before being universally laughed down. They all
consoled me and then explained how no one in their right mind ever
used sweet potatoes. A GOOD sweet potato pie was properly made with
yams! More specifically, red garnet yams.

Technically, I guess, a garnet yam IS a sweet potato, and visa versa,
but they are typically sold separately as red or garnet YAMS, not to
be confused with the more common yellow sweet potato. This
distinction has served me well and I've used them ever since, with
much success.

nb

PS: when did we start top posting, sf?

On Fri 12 Nov 2010 05:05:52a, notbob told us...

> On 2010-11-12, sf <[email protected]> wrote:
>>
>> Bourbon? KEWL! That's as decadent as Kahlua in pecan pie.
>> Snipped and saved, thanks!
>
>> ```````````````````````
>
>>> 1/2 cup bourbon
>
>
> Another tip you folks might want to add and the story behind it:
>
> I made my first sweet potato pie and brought samples to my black
> friends, who had introduced naive pumpkin-bumpkin me to this
awesome
> dessert. They gave me an A for effort, but said my pie lacked
much,
> which I knew, it being my first effort. I began to explain my
> approach, but never got past "Well, I peeled a buncha sweet
> potatoes....", before being universally laughed down. They all
> consoled me and then explained how no one in their right mind ever
> used sweet potatoes. A GOOD sweet potato pie was properly made
with
> yams! More specifically, red garnet yams.
>
> Technically, I guess, a garnet yam IS a sweet potato, and visa
versa,
> but they are typically sold separately as red or garnet YAMS, not
to
> be confused with the more common yellow sweet potato. This
> distinction has served me well and I've used them ever since, with
> much success.

I think it's a given that red garnet yams make the best "sweet potato
pie". One more thing... You didn't mention cooking method and I
didn't see the posted recipe, but most folks in the south would
grease the skins and roast those yams in a moderately slow oven
(325°) until the juices begin to caramelize. Cool, then peel and
mash. It adds a whole other dimension to the flavor.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

Wayne Boatwright wrote:
> On Fri 12 Nov 2010 05:05:52a, notbob told us...
>
>> On 2010-11-12, sf <[email protected]> wrote:
>>> Bourbon? KEWL! That's as decadent as Kahlua in pecan pie.
>>> Snipped and saved, thanks!
>>> ```````````````````````
>>>> 1/2 cup bourbon
>>
>> Another tip you folks might want to add and the story behind it:
>>
>> I made my first sweet potato pie and brought samples to my black
>> friends, who had introduced naive pumpkin-bumpkin me to this
> awesome
>> dessert. They gave me an A for effort, but said my pie lacked
> much,
>> which I knew, it being my first effort. I began to explain my
>> approach, but never got past "Well, I peeled a buncha sweet
>> potatoes....", before being universally laughed down. They all
>> consoled me and then explained how no one in their right mind ever
>> used sweet potatoes. A GOOD sweet potato pie was properly made
> with
>> yams! More specifically, red garnet yams.
>>
>> Technically, I guess, a garnet yam IS a sweet potato, and visa
> versa,
>> but they are typically sold separately as red or garnet YAMS, not
> to
>> be confused with the more common yellow sweet potato. This
>> distinction has served me well and I've used them ever since, with
>> much success.
>
> I think it's a given that red garnet yams make the best "sweet potato
> pie". One more thing... You didn't mention cooking method and I
> didn't see the posted recipe, but most folks in the south would
> grease the skins and roast those yams in a moderately slow oven
> (325°) until the juices begin to caramelize. Cool, then peel and
> mash. It adds a whole other dimension to the flavor.
>
I am thinking of making up the missing oz in the pumpkin can with
roasted garnet yam.

--
Jean B.

On Fri, 12 Nov 2010 12:05:52 GMT, notbob <[email protected]> wrote:

> On 2010-11-12, sf <[email protected]> wrote:
> >
> > Bourbon? KEWL! That's as decadent as Kahlua in pecan pie.
> > Snipped and saved, thanks!
>
> > ```````````````````````

> A GOOD sweet potato pie was properly made with
> yams! More specifically, red garnet yams.

>Technically, I guess, a garnet yam IS a sweet potato, and visa versa,
> but they are typically sold separately as red or garnet YAMS, not to
> be confused with the more common yellow sweet potato. This
> distinction has served me well and I've used them ever since, with
> much success.
>
Fabulous tip, thanks! I'll add that note to my collection of *two*
sweet potato pie recipes ASAP.
>
> PS: when did we start top posting, sf?

1. I prefer top posting, but mainly bottom post because that seems to
be the culture here.

2. If I don't trim properly, I prefer to top post. No need to make
people who have read it already skim through all the repeated text (in
this case, a recipe - which is the one thing I hate to trim) just to
get to a few words from me.

--

Never trust a dog to watch your food.

On Fri, 12 Nov 2010 15:03:24 GMT, Wayne Boatwright
<[email protected]> wrote:

> I think it's a given that red garnet yams make the best "sweet potato
> pie". One more thing... You didn't mention cooking method and I
> didn't see the posted recipe, but most folks in the south would
> grease the skins and roast those yams in a moderately slow oven
> (325°) until the juices begin to caramelize. Cool, then peel and
> mash. It adds a whole other dimension to the flavor.

The little secrets are slowly emerging.... many thanks for that tip
too, Wayne! <scribble, scribble> How do you gauge how many yams make
2 cups mashed, Wayne? Do you go by pounds or eyeball it in terms of
size?

--

Never trust a dog to watch your food.

On 2010-11-12, sf <[email protected]> wrote:

> 1. I prefer top posting, but mainly bottom post because that seems to
> be the culture here.

It's not the "culture here", it's the standardized and accepted format
since the beginning of Usenet (newsgroups) time. As usual, Microsoft
has co-opted it, changing it solely cuz they can, knowing M$ sheep
will follow.

nb

On Fri, 12 Nov 2010 17:00:35 GMT, notbob <[email protected]> wrote:

> On 2010-11-12, sf <[email protected]> wrote:
>
> > 1. I prefer top posting, but mainly bottom post because that seems to
> > be the culture here.
>
> It's not the "culture here", it's the standardized and accepted format
> since the beginning of Usenet (newsgroups) time. As usual, Microsoft
> has co-opted it, changing it solely cuz they can, knowing M$ sheep
> will follow.
>
It's the culture here. Participants in other news groups don't "care"
like certain people in this one do and you will find top posting with
no remarks made about it afterward.

--

Never trust a dog to watch your food.

On 2010-11-12, sf <[email protected]> wrote:

> It's the culture here. Participants in other news groups don't "care"
> like certain people in this one do and you will find top posting with
> no remarks made about it afterward.

Baa-a-a-a-a!

On Fri 12 Nov 2010 09:03:07a, Jean B. told us...

> Wayne Boatwright wrote:
>> On Fri 12 Nov 2010 05:05:52a, notbob told us...
>>
>>> On 2010-11-12, sf <[email protected]> wrote:
>>>> Bourbon? KEWL! That's as decadent as Kahlua in pecan pie.
>>>> Snipped and saved, thanks! ```````````````````````
>>>>> 1/2 cup bourbon
>>>
>>> Another tip you folks might want to add and the story behind it:
>>>
>>> I made my first sweet potato pie and brought samples to my black
>>> friends, who had introduced naive pumpkin-bumpkin me to this
>>> awesome dessert. They gave me an A for effort, but said my pie
>>> lacked much, which I knew, it being my first effort. I began
>>> to explain my approach, but never got past "Well, I peeled a
>>> buncha sweet potatoes....", before being universally laughed
>>> down. They all consoled me and then explained how no one in
>>> their right mind ever used sweet potatoes. A GOOD sweet potato
>>> pie was properly made with yams! More specifically, red garnet
>>> yams.
>>>
>>> Technically, I guess, a garnet yam IS a sweet potato, and visa
>>> versa, but they are typically sold separately as red or garnet
>>> YAMS, not to be confused with the more common yellow sweet
>>> potato. This distinction has served me well and I've used them
>>> ever since, with much success.
>>
>> I think it's a given that red garnet yams make the best "sweet
>> potato pie". One more thing... You didn't mention cooking
>> method and I didn't see the posted recipe, but most folks in the
>> south would grease the skins and roast those yams in a moderately
>> slow oven (325°) until the juices begin to caramelize. Cool,
>> then peel and mash. It adds a whole other dimension to the
>> flavor.
>>
> I am thinking of making up the missing oz in the pumpkin can with
> roasted garnet yam.
>

Sounbds like a good idea, Jean!

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

On Fri 12 Nov 2010 09:12:05a, sf told us...

> On Fri, 12 Nov 2010 15:03:24 GMT, Wayne Boatwright
> <[email protected]> wrote:
>
>> I think it's a given that red garnet yams make the best "sweet
>> potato pie". One more thing... You didn't mention cooking
>> method and I didn't see the posted recipe, but most folks in the
>> south would grease the skins and roast those yams in a moderately
>> slow oven (325°) until the juices begin to caramelize. Cool,
>> then peel and mash. It adds a whole other dimension to the
>> flavor.
>
> The little secrets are slowly emerging.... many thanks for that
> tip too, Wayne! <scribble, scribble> How do you gauge how many
> yams make 2 cups mashed, Wayne? Do you go by pounds or eyeball it
> in terms of size?
>

I always roast about a pound and a half, erring on too much than not
enough. You can always eat the excess. :-) Part of the reason for
that is the variance in moisture content in the yams. If they are
very moist, it will yield less in volume.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

Wayne Boatwright wrote:
> On Fri 12 Nov 2010 09:03:07a, Jean B. told us...
>
>> Wayne Boatwright wrote:
>>> On Fri 12 Nov 2010 05:05:52a, notbob told us...
>>>
>>>> On 2010-11-12, sf <[email protected]> wrote:
>>>>> Bourbon? KEWL! That's as decadent as Kahlua in pecan pie.
>>>>> Snipped and saved, thanks! ```````````````````````
>>>>>> 1/2 cup bourbon
>>>> Another tip you folks might want to add and the story behind it:
>>>>
>>>> I made my first sweet potato pie and brought samples to my black
>>>> friends, who had introduced naive pumpkin-bumpkin me to this
>>>> awesome dessert. They gave me an A for effort, but said my pie
>>>> lacked much, which I knew, it being my first effort. I began
>>>> to explain my approach, but never got past "Well, I peeled a
>>>> buncha sweet potatoes....", before being universally laughed
>>>> down. They all consoled me and then explained how no one in
>>>> their right mind ever used sweet potatoes. A GOOD sweet potato
>>>> pie was properly made with yams! More specifically, red garnet
>>>> yams.
>>>>
>>>> Technically, I guess, a garnet yam IS a sweet potato, and visa
>>>> versa, but they are typically sold separately as red or garnet
>>>> YAMS, not to be confused with the more common yellow sweet
>>>> potato. This distinction has served me well and I've used them
>>>> ever since, with much success.
>>> I think it's a given that red garnet yams make the best "sweet
>>> potato pie". One more thing... You didn't mention cooking
>>> method and I didn't see the posted recipe, but most folks in the
>>> south would grease the skins and roast those yams in a moderately
>>> slow oven (325°) until the juices begin to caramelize. Cool,
>>> then peel and mash. It adds a whole other dimension to the
>>> flavor.
>>>
>> I am thinking of making up the missing oz in the pumpkin can with
>> roasted garnet yam.
>>
>
> Sounbds like a good idea, Jean!
>
I read about adding some sweet potato/yam to pumpkin pie recipes.
It is supposed to make them even better than usual. And that
missing ounce if just begging for this treatment.

--
Jean B.

On Fri 12 Nov 2010 08:12:42p, Jean B. told us...

> Wayne Boatwright wrote:
>> On Fri 12 Nov 2010 09:03:07a, Jean B. told us...
>>
>>> Wayne Boatwright wrote:
>>>> On Fri 12 Nov 2010 05:05:52a, notbob told us...
>>>>
>>>>> On 2010-11-12, sf <[email protected]> wrote:
>>>>>> Bourbon? KEWL! That's as decadent as Kahlua in pecan pie.
>>>>>> Snipped and saved, thanks! ```````````````````````
>>>>>>> 1/2 cup bourbon
>>>>> Another tip you folks might want to add and the story behind
it:
>>>>>
>>>>> I made my first sweet potato pie and brought samples to my
black
>>>>> friends, who had introduced naive pumpkin-bumpkin me to this
>>>>> awesome dessert. They gave me an A for effort, but said my pie
>>>>> lacked much, which I knew, it being my first effort. I began
>>>>> to explain my approach, but never got past "Well, I peeled a
>>>>> buncha sweet potatoes....", before being universally laughed
>>>>> down. They all consoled me and then explained how no one in
>>>>> their right mind ever used sweet potatoes. A GOOD sweet potato
>>>>> pie was properly made with yams! More specifically, red
garnet
>>>>> yams.
>>>>>
>>>>> Technically, I guess, a garnet yam IS a sweet potato, and visa
>>>>> versa, but they are typically sold separately as red or garnet
>>>>> YAMS, not to be confused with the more common yellow sweet
>>>>> potato. This distinction has served me well and I've used them
>>>>> ever since, with much success.
>>>> I think it's a given that red garnet yams make the best "sweet
>>>> potato pie". One more thing... You didn't mention cooking
>>>> method and I didn't see the posted recipe, but most folks in the
>>>> south would grease the skins and roast those yams in a
moderately
>>>> slow oven (325°) until the juices begin to caramelize. Cool,
then
>>>> peel and mash. It adds a whole other dimension to the flavor.
>>>>
>>> I am thinking of making up the missing oz in the pumpkin can with
>>> roasted garnet yam.
>>>
>>
>> Sounbds like a good idea, Jean!
>>
> I read about adding some sweet potato/yam to pumpkin pie recipes.
> It is supposed to make them even better than usual. And that
> missing ounce if just begging for this treatment.
>

Well, one ounce might not make much difference in making it better,
but it's the perfect way to finish out the total required amount.

I've never tried the combination myself, but if I were to try it, I'd
probably use 2/3 pumpkin and 1/3 yams to see a significant
difference.

Having said that, I consider pumpkin pie and sweet potato pie
distinctly different in both flavor, spicing,m and texture, so would
probably not be inclined to combine them unless I have a shortage of
one or the other as you do.

At the moment I have enough fresh roasted pumpkin to make six pies,
so will have plenty for the holidays. I will probably make a sweet
potato pie for Christmas, along with a pecan pie.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

Southern Sweet Potato Pie:

51 min 30 min prep
8 servings

2 cups sweet potatoes, mashed, cooked
3/4 cup sugar
2 tablespoons molasses (optional)
2 eggs
1 1/2 teaspoons nutmeg
1 teaspoon powdered ginger
1/2 teaspoon cinnamon
1 tablespoon orange zest
2 tablespoons butter, melted
1 1/2 cups milk, cream or evaporated milk

# Preheat oven to 450 degrees F.
# Line a pie pan with rolled out dough, prick all over with fork, then
press a piece of heavy-duty foil directly into the pie shell.
# Bake for 6 minutes, remove foil and bake for 4 more minutes, until
just beginning to brown.
# Combine the sweet potatoes and sugar in a large bowl, then beat in
molasses and eggs.
# Add the spices and orange zest and stir well.
# Stir in melted butter and milk.
# Pour into pie shell.
# Bake for 15 minutes, then reduce heat to 300 degrees F and continue
baking for 30-40 minutes, or until filling is firm around edges but
center remains slightly soft and quivers when you move the pie.




--
kattima

Wayne Boatwright wrote:
> On Fri 12 Nov 2010 08:12:42p, Jean B. told us...
>
>> Wayne Boatwright wrote:
>>> On Fri 12 Nov 2010 09:03:07a, Jean B. told us...
>>>
>>>> Wayne Boatwright wrote:
>>>>> On Fri 12 Nov 2010 05:05:52a, notbob told us...
>>>>>
>>>>>> On 2010-11-12, sf <[email protected]> wrote:
>>>>>>> Bourbon? KEWL! That's as decadent as Kahlua in pecan pie.
>>>>>>> Snipped and saved, thanks! ```````````````````````
>>>>>>>> 1/2 cup bourbon
>>>>>> Another tip you folks might want to add and the story behind
> it:
>>>>>> I made my first sweet potato pie and brought samples to my
> black
>>>>>> friends, who had introduced naive pumpkin-bumpkin me to this
>>>>>> awesome dessert. They gave me an A for effort, but said my pie
>>>>>> lacked much, which I knew, it being my first effort. I began
>>>>>> to explain my approach, but never got past "Well, I peeled a
>>>>>> buncha sweet potatoes....", before being universally laughed
>>>>>> down. They all consoled me and then explained how no one in
>>>>>> their right mind ever used sweet potatoes. A GOOD sweet potato
>>>>>> pie was properly made with yams! More specifically, red
> garnet
>>>>>> yams.
>>>>>>
>>>>>> Technically, I guess, a garnet yam IS a sweet potato, and visa
>>>>>> versa, but they are typically sold separately as red or garnet
>>>>>> YAMS, not to be confused with the more common yellow sweet
>>>>>> potato. This distinction has served me well and I've used them
>>>>>> ever since, with much success.
>>>>> I think it's a given that red garnet yams make the best "sweet
>>>>> potato pie". One more thing... You didn't mention cooking
>>>>> method and I didn't see the posted recipe, but most folks in the
>>>>> south would grease the skins and roast those yams in a
> moderately
>>>>> slow oven (325°) until the juices begin to caramelize. Cool,
> then
>>>>> peel and mash. It adds a whole other dimension to the flavor.
>>>>>
>>>> I am thinking of making up the missing oz in the pumpkin can with
>>>> roasted garnet yam.
>>>>
>>> Sounbds like a good idea, Jean!
>>>
>> I read about adding some sweet potato/yam to pumpkin pie recipes.
>> It is supposed to make them even better than usual. And that
>> missing ounce if just begging for this treatment.
>>
>
> Well, one ounce might not make much difference in making it better,
> but it's the perfect way to finish out the total required amount.
>
> I've never tried the combination myself, but if I were to try it, I'd
> probably use 2/3 pumpkin and 1/3 yams to see a significant
> difference.
>
> Having said that, I consider pumpkin pie and sweet potato pie
> distinctly different in both flavor, spicing,m and texture, so would
> probably not be inclined to combine them unless I have a shortage of
> one or the other as you do.
>
> At the moment I have enough fresh roasted pumpkin to make six pies,
> so will have plenty for the holidays. I will probably make a sweet
> potato pie for Christmas, along with a pecan pie.
>
I MUST make the usual pumpkin chiffon pie, or my daughter will
kill me! I will report on the addition of yam. I do want the pie
to be mostly pumpkin though....

--
Jean B.

On Fri, 12 Nov 2010 22:12:42 -0500, "Jean B." <[email protected]> wrote:

> I read about adding some sweet potato/yam to pumpkin pie recipes.
> It is supposed to make them even better than usual. And that
> missing ounce if just begging for this treatment.

Good idea! Are you volunteering to be the before Thanksgiving guinea
pig to try it and report back or are we on our own?

--

Never trust a dog to watch your food.

sf wrote:
> On Fri, 12 Nov 2010 22:12:42 -0500, "Jean B." <[email protected]> wrote:
>
>> I read about adding some sweet potato/yam to pumpkin pie recipes.
>> It is supposed to make them even better than usual. And that
>> missing ounce if just begging for this treatment.
>
> Good idea! Are you volunteering to be the before Thanksgiving guinea
> pig to try it and report back or are we on our own?
>
No, not before THE day. I can't see how it would not be just
fine--or better.

--
Jean B.

On Sat 13 Nov 2010 07:33:23a, Jean B. told us...

> I MUST make the usual pumpkin chiffon pie, or my daughter will
> kill me! I will report on the addition of yam. I do want the pie
> to be mostly pumpkin though....

Understood, and that should work well. I would think that having the
*exact* amount of the pumpkin/yam component would be more critical to a
chiffon type of pie.

I know quite a few people who like chiffon pies, however, I do not. My
own preference is for heavy, more solid fillings.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright