sweet potato pie

This sweet potato pie is smooth and creamy, and bakes up like a dream. The flavor is excellent, even if my crust is not. The pie recipe itself come from the Bay Area’s own Tanya Holland, which I got from her excellent cookbook “Brown Sugar Kitchen: New-Style, Down-Home Recipes from Sweet West Oakland”. This recipe alone makes the purchase worth it, but her pecan breakfast rolls are an absolute delight, as are her sweet potato scones. If you ever thought you couldn’t make scones, let Chef Holland teach you how!