This sweet potato pie is versatile, adaptable and easy. With the holidays upon us, cooks are frantically assembling their recipes for the Thanksgiving spread. Some people can't live without pecan, while others depend on pumpkin. Save lemon meringue for late winter, strawberry for spring.
Tops can be lattice, streusel, a decorative applique of pie crust or none at all.
So many choices, so little time. This sweet potato pie is a great choice because it is versatile, adaptable and easy. And it doesn't have to be made with sweet potatoes. Make it with canned pumpkin or baked butternut squash if that's handier. If you do use sweet potatoes, I recommend baking them slowly in the oven, but microwaves also will work.