You're very welcome!
I (usually) put dark rum in my potato pies! (& in my sweet
potato pones too)
& if You are hosting & cooking for
diabetic relatives_ I've experimented
often with the mix of granulated splenda/sugar
for some baked goods & I've
had pretty good results. Most guest will eat both!

I usually do 2 holiday pies one with less sugar
for those who 'd prefer it (just remember
disclose upfront the use of the sugar/splenda blend
(allergies) & to tag which pie is which!) t.b.