sf wrote:
> On Tue, 04 Dec 2012 18:45:19 -0500, "Jean B." > wrote:
>
>> sf wrote:
>>> On Sun, 2 Dec 2012 11:08:05 -0500, "Somebody" >
>>> wrote:
>>>
>>>> pumpkin, sweet potato, or apple? other?
>>>>
>>>> Was watching Kamau Bell the other week and he did a segment on pumpkin vs.
>>>> sweet potato pie. All the black people said sweet potato, and all the white
>>>> people said pumpkin. At the end, he had 2 pies and 3 non-white/non-blacks
>>>> to taste test them. 2 of 3 chose the sweet potato pie... I don't remember
>>>> seeing sweet potato pie in the stores around here. I think I would prefer
>>>> apple pie ala mode, personally.
>>>>
>>> I made a sweet potato pie for the first time last month (first time
>>> I'd tasted it too). I prefer pumpkin, but if I just wanted to make a
>>> small one (I have a 7 inch pie pan), I'd use sweet potato again and
>>> it's the perfect way to plump up those cans of pumpkin that are two
>>> ounces lighter these days.
>>>
>> Yup. I have been doing that for a few years now. I think it adds
>> something beyond those missing ounces. This thread has me
>> thinking that using half and half might be a worthwhile experiment
>> too.
>
> You could be right. I have a couple of tiny sugar pumpkins that I
> intend to roast and use their pulp... probably freeze it before I use
> it, but if I need to extend it I will not hesitate to use a standard
> sweet potato for that.
>
Be sure to report back if you do. I am thinking lighter than
straight SP pie and more substantial than straight pumpkin pie.