Hi JennieG,

I hope you, your family, friends and loved ones have survived the bushfires.

I think if I was making sweet potato pie I'd be more likely to use the orange variety which I think is also called kumera. It has a rich flavour.

My Mum used to make gramma pie when I was young. However she might have gone on strike when my Dad assured her that it wasn't as good as the ones his Mum used to make, because she didn't make them as much after a while.

I've only had pumpkin pie once I think, when an American couple living here invited me to Thanksgiving lunch one year. She made me laugh by saying she was at a loss on how to use a real pumpkin and not just buy it in a can. I think there would be added sugar in the cans. Errr? No thanks!! LOL

I vaguely recall seeing a sweet potato/kumera pie which had a creamy consistency but not from cream. It was possibly/probably from soaking raw cashews and blending them to make a creamy consistency not unlike a cheese cake. I've made a couple of fruity slice recipes with that. Super yum. So yum you don't even realise how healthy it is.

Yep, a quick Google reveals some recipes:

"raw cashew sweet potato cheesecake"