— Michael Baun

I love sweet potatoes. Oh, all kinds of sweet potatoes and um, you know, if you roast your sweet potatoes, the sugars caramelize and you don't need very much sugar at all. So that's half of it. One of our Rouxbe Plant Pro grads, uh, her name is Andrea Corby Fine. And on Instagram she has an Instagram account called in Greened. And this weekend she did a holiday popup, which was fabulous. There was lots of good information and delicious lunch. But she made a sweet potato pie in a cookie crust that was really delicious on what Andrea said was instead of thinking pumpkin pie, she wanted to use less sweetener. You know, if you've ever tasted pumpkin, it, it's not sweet. It, it actually doesn't taste super good, which is why in my pumpkin pie I'm cooking the spices and the sweeteners into the pumpkin to make it taste good until I decided yesterday to do this, which was fabulous. And um, she made a sweet potato pie using a base of a pumpkin filling but with less sugar. And it was really good because sweet potatoes are going to be inherently sweeter. A non-traditional one. Michael I have in my head to make a sweet potato pie using purple potatoes. I really like the taste of them. They're a little drier so you might have to account for that than a garnet sweet potato for example. I tend to steam them and then roast them. But I think that would be a wonderful non-traditional sweet potato pie. In fact, I'm going to try it, I'm gonna try it.