notbob wrote:
> What tuber do you use?
>
> I jes made a sweet potato pie using garnet yams. This cuz the first
> time I made a sweet potato pie, I took it to some brothers and they
> all laughed at my pie. Said nobody uses sweet potatoes for SPP. They
> recommended garnet yams.
>
> So, I jes made this recipe:
>
> <http://www.epicurious.com/recipes/food/views/sweet-potato-pie-107116>
>
> ....for the filling. Using garnet yams.
>
> I had a piece when it was warm outta the oven. Tasted flat. No
> flavor. I was gonna toss it, but let it cool, overnight. Next day,
> when pie was at room temp, it tasted great.
>
> The wikipedia page for both yams and sweet potatoes is totally
> confusing. Seems I wanna make a SPP with jewel yams, which are high
> in sugar. Yes? No? I pressure cooked the garnets. Thirty mins.
>
> nb
>
>


I don't know that it really matters what variety of sweet potato you
you, but they should be baked first. In a real oven, not the MW.

Nobody uses yams for SPP, they just think they do.

And you're right, it tastes better at room temp than warm.

Bob