I even had a monster smash hit with the song, "Sweet! Sweet! Sweet Potato!", but we ended up chanting it as a game, clapping and walking, not eating....
What I didn't do was serve it up in a pie, and there was my mistake. It could not have been resisted mixed with brown sugar and poured into a pie shell, sprinkled with toasted pecans with a final topping of spray-your-own
I never thought about pie.
Here's a recipe for Sweet Potato Bourbon Pie from Vegetarian Times (www.vegetariantimes.com), which I made yesterday--it took all of 10 minutes to prepare, and I was eating it an hour later, can't beat it with a stick.
2 Cups cooked pureed orange fleshed sweet potato, such as Beauregard, garnet or jewel
(I used canned and mashed it with a potato masher)
3/4 Cup packed light brown sugar
1/4 Cup all-purpose flour
2 Tbs. bourbon
1/2 tsp. pumpkin pie spice
1/4 tsp. salt
3 large eggs
1 9 inch whole wheat pie crust shell
2 Tbs. chopped toasted pecans (I used at least half a cup)
1. Preheat oven to 350 degrees. Whisk together sweet potato, brown sugar, flour, bourbon, pumpkin pie spice, salt and eggs in a large bowl until smooth. (I left mine a bit lumpy)
Pour into pie shell. Sprinkle with pecans.
2. Place on rimmed baking sheet. Bake 50 minutes, or until center is set. Cool on wire rack.