I baked two sweet potato pies last night for Thanksgiving dinner, using a Frugal Gourmet recipe that I tweaked a bit. They came out pretty nice, so I thought I'd share.
2 cups cooked/mashed sweet potatoes/yams
4 tbsp. butter
3 eggs, beaten
1 cup sugar
1 tsp. vanilla
1 tsp. nutmeg
1/4 tsp. mace
1/4 tsp. cinnamon
1 tbsp. lemon juice
1/2 cup bourbon (I used J.T.S. Brown 100 proof, and that may have been too strong; try an 80 proof bottling)
Boil, peel, and mash the sweet potatoes, and then measure two cups of the mash. Place in a bowl, and mix in the other ingredients. Place in an unbaked pie shell (I use the pre-made Pillsbury ones). Place in a 400° oven and immediately turn the oven down to 325°. Bake for 45 minutes (I wound up baking these for more like 85 minutes, and I think it was because of the 100 proof bourbon; the filling stayed goopy-wet for a long time).
This was quite bourbony; you might want to cut that to 1/3 cup bourbon. Or not. I liked it, Cathy thought it a bit overpowering. But this is not pumpkin pie; the spices and flavors are different. Very good, but different. I'm liking it.