Carmen:

I love your recipe for the streusel. All this time, I have actually been doing something like it, and not realizing what it was called. Years and years of Candied Sweet Potatoes made me want to carve out a new slant.

My variation is that I don't use a pie crust, but rather pour the batter into a buttered rectangular pan. The crumbled mixture goes on top. After baking, it resembles a sort of Sweet Potato Creme Brulee.

Whenever I bake with mashed sweet potatoes, and want to avoid the *strings, after beating with the beaters, I actually press them through a sieve, using the back of a tablespoon or wooden spoon. It is very laborious and time consuming. But, boy is the end result delicate. It's really worth the trouble.

Thanks for the post!

Nina

PS: Wanting to not be wasteful, that pulp that is left over goes into my dog food bowls. My three dogs love it, and a little fiber sure doesn't hurt them!