Sweet Potato Pie

Heat oven to 350

1-1/2 to 1-3/4 lbs sweet potatoes, peeled, cubed and steamed
1-1/2 C brown sugar
1- 1/4 C plain yogurt
1/2 t cinnamon
1/2 t nutmeg
5 egg yolks
pinch of salt
1 C chopped pecans
maple syrup

In large bowl beat steamed potatoes until they fall apart. Add sugar, yogurt, cinnamon, nutmeg, yolks and salt and beat until combined. It will be slightly lumpy. Pour into unbaked pie shell, sprinkle with nuts and drizzle top with syrup. Bake 50-55 minutes. The center of the pie should reach 165-180 degrees. Cool completely on rack before cutting.

This recipe is from Alton Brown. If you'd like to his original click here: http://www.foodnetwork.com/recipes/alton-brown/sweet-potato-pie-recipe/index.html
To fit my own tastes all I did was up the sweet potato content (to make the pie firmer) and add extra brown sugar. If you make it my way all of your custard will not fit in one pie shell. But if you're lucky you might just be able to fill two pie shells.

Creamy Veggie Soup

4-8 C chopped steamed veggies: broccoli, cauliflower, carrots, etc.
2 cans cream of chicken soup plus 2 cans milk
1 t seasoned salt
1t parsley
dash of celery salt
½ t powdered mustard
1 C shredded cheddar or cubed Velveeta
1-2 C chopped cooked chicken (opt.)

Combine soup and milk in pan. Add veggies, spices and chicken (if using). Heat over medium heat until just before boiling. Stir in cheese until melted.

This is something I just came up with one night going through leftovers. We love it! All the measurements are approximate--that's how I roll with soup--so just throw stuff in until it looks and tastes good to you.