another thing, I've noticed to sweet potato the pie
recipe thing I don't know if it's a modern/marketing
thing or what in today's baking ..but?
My Mother & Grandmothers always used 1/4 to 1/5 portion of softened
brown pure cane sugar to proportion of the white sugar used in the recipes (light brown for a slightly nutty taste or dark brown sugar
will have a more molasses type taste..) it
really depends on your personal preference,
My Mom's potato pies
didn't just "white sugar" sweet us to death!
& add a little pinch salt or fresh squeeze lemon
or orange juice to balance the all of
sugar's sweetness out. _t.b