Like the best pumpkin, sweet potato pie is best made with fresh taters rather than the canned crap. I ran across a good recipe that works well for all the squash type fillings whether it be tater or punkin or acorn or butternut squash. The real secret I found was never to overmash the mix, leave it a bit lumpy......I was surprised at how the texture difference improved the pies.

I rarely see any Custard Pie anymore and that which I do is lousy. My Dad was a big nut for Custard and it was only when I got older that I realized the delicate flavor and how it is maunly ruined by most cooks.   I think I'll beg Karen to make them her next learning project...LOL......

Spaw