Well, well – I guess Sweet Potato Pie is on people’s minds these days! So Valerie and Julia, here you go!  I’ll try to get the recipe and picture up in the recipe section soon, but for now, below is the recipe text: Sweet Potato Pie Grandma called sweet potato pie, a staple on many holiday tables in the South, “autumn comfort food at its best.” Preparation time: 10 minutes Baking  time: 60-70 minutes Makes 8 servings 1 refrigerated piecrust (from a 15-ounce package) 2 cups mashed cooked sweet potatoes (about 3 medium) 1 cup sugar 1 tablespoon all-purpose flour 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon plus 1⁄8 teaspoon nutmeg, divided 1/2 cup milk 2 tablespoons butter, melted 2 large eggs Whipped cream 1. Preheat oven to 350F. Fit piecrust into a 9-inch pie plate; flute edges. 2. Beat sweet potatoes in a large bowl with an electric mixer on medium speed until smooth, 1-2 minutes. Add sugar, flour, salt, cinnamon and 1⁄4 teaspoon nutmeg; beat until combined. Add milk, butter and eggs; beat until smooth, about 1 minute. Pour into prepared piecrust. 3. Bake pie until knife inserted near center comes out clean, 60-70 minutes. Cool pie on wire rack. Cut into slices. Serve each slice with a dollop of whipped cream and garnish with remaining nutmeg. Grandma’s Secret Tip If Grandma was in a hurry, she used one can (17 ounces) of sweet potatoes in place of the cooked fresh  sweet potatoes. And she told us that the center of a sweet potato pie should be slightly underdone even when the rest of the pie is done, as it will finish setting during cooling. That’s why this pie should be tested for doneness near the center, not in the center. UPDATE: The recipe (and picture) is now in the recipes section: Sweet Potato Pie.