September, dearies. This is just a vintage calling card that has been altered to have an autumn hue. Click it to enlarge.
I was itching to go off on a rant about Blog Etiquette According to One Who Knows, but can't get myself ireful enough to tackle it today. Something set me off but unfortunately the hysteria wore off before I could post.
In the meantime, here is that yam pie of which I tweeted. I put this up last year or year before, during the Great Pumpkinless Season, which has morphed into No Pumpkins, The Sequel.
Pumpkinless Pumpkin Pie
Two large or 4 small yams or sweet potatoes. Don't peel them yet.
Cook them in boiling salted water until tender -- for example, when you can stick 'em with a fork. Note: It is normal for them to smell like cat breath/gasoline when boiling. Do not let it alarm you.
If you don't have enough time to cook them all the way, take them out and zap them some.
Peel them and put in big bowl.
Add in one can sweetened condensed milk and an egg.
Beat on it all. Smack it with a potato masher, that's what I do. Whip it A BIT if you have an electric mixer. Pull out any strings of potato because picky people are scared of them.
Add in some spices. I added in pumpkin pie spice and threw in extra cinnamon and ginger, but better TOO BLAND than TOO SPICED because you can always dust it with more cinnamon when done if needed.
Now put it in a pie crust. Put in a 400 oven for 10 minutes and lower the heat to 325 for about 40 more or until done. You can tell it's done when you give the piepan a shake and it doesn't. Put a piece of tinfoil on it if it's getting too brown. Cook it up high in the oven, not on a lower rack.
It will flatten down nicely when cooled. This is a pioneer-style pie.