Pumpkin pie is a classic, and few pies scream Thanksgiving more clearly and loudly.
But there is another orange-ish, mashable player in town that is perhaps just as classic – it just usually makes its appearance as a side dish drowned in butter, brown sugar and marshmallows.
Your standard candied sweet potatoes are so close to being a dessert already that this year we cut out the middleman and had our potatoes in pie form.
A little booze-spiked and covered in dabs of marscapone whipped cream (as an homage to the marshmallows), this stunningly smooth and creamy pie is just as rich and decadent as pumpkin, but with a deeper and more earthy flavor.
Also, my perfect pie crust formula!