Louisiana Yam Pie

Makes 8 servings. Recipe is from the “Louisiana Largesse” cookbook edited by the late Pat Baldridge.

2 cups Louisiana yams, cooked and mashed

1 cup brown sugar, firmly packed

1 cup half-and-half

½ cup milk

3 eggs

½ tsp. salt

1 tsp. cinnamon

1 tsp. ground nutmeg

½ tsp. ginger

1 (9- to 10-inch) pastry shell, unbaked

2 cups sour cream

¼ cup powdered sugar, sifted

½ tsp. vanilla extract

1. Preheat oven to 350 F.

2. In a large mixing bowl, combine yams, brown sugar, half-and-half, milk, eggs, salt, cinnamon, nutmeg and ginger.

3. Pour into pastry shell.

4. Bake at 350 F for 1 hour or until knife inserted in center comes out clean. Cool.

5. Topping: Mix together sour cream, powdered sugar and vanilla and serve with pie.