[Original Lurker]

Pumpkin in pie (IMHO) has an odd texture.

You cannot beat a Yam Pecan Pie.
River Road Recipes, page 207/208.. It’s over the top good.

[Mrs. Don-o]

And here it is!

Yam Pecan Pie

from River Road Recipes... The Textbook of Louisiana Cuisine

Pastry:
1-1/2 cups sifted all purpose flour
1/2 teaspoon salt
3 tablespoons water
1/2 cup shortening

Sift flour and salt into a bowl. Take out 1/4 cup flour and blend with water to form a paste. Cut shortening into remaining flour until the pieces are the size of small peas. Add flour paste to blended shortening and flour mixture. Mix with a fork until the dough comes together and can be shaped into a ball.

Roll out crust 1/8-inch thick and line 9-inch pie pan.

Custard:
1 cup mashed sweet potatoes, cooked or canned
1/3 cup brown sugar
3/4 teaspoon cinnamon
3/4 teaspoon ginger
Dash salt
3/4 cup scalded milk
2 eggs, well beaten

Combine sweet potatoes, brown sugar, cinnamon, ginger, salt, milk and eggs. (If fresh sweet potatoes are used, add 1/3 cup granulated sugar.) Cool and fill pie shell. Bake at 375 degrees for 20 minutes. Sprinkle with topping.

Topping:
1/4 cup butter, softened
1/2 cup brown sugar
3/4 cup pecans, finely chopped

Combine ingredients and sprinkle on pie. Continue baking for an additional 25 minutes. Serve with whipped cream when cool.

Serves 8

[houeto]

You cannot beat a Yam Pecan Pie. River Road Recipes, page 207/208.. It’s over the top good.

Any possible chance of you posting it here?!?

[houeto]

Nevermind. I didn’t scroll down far enough.