“I love your pro bono”

Hearth, harvest and photoshop… Mo made this while the tofurky baked:

We hardly left the kitchen, parsed/(then dismissed) bourgie-ass Maureen Dowd as we julienned carrots and boiled turnips. She cut-and-pasted autumn leaves, I busted out with a pie. Trad Southern sweet potato. The candy root. Delicious, hearty, simple. I think you should make it, too, so I am giving you my version of the recipe. Personally, I feel compelled to bake at least 57 3/4 more of them before sweet potato season is through.
* 1 sweet potato, size L or XL
* 1/2 cup softened butter (unsalted; sweet cream)
* 1/2 cup raw sugar
* 1/2 cup brown sugar (do not pack)
* 1/2 cup plain low-fat soy milk
* 2 eggs
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground cinnamon
* 1 teaspoon vanilla extract
Boil sweet potato for 40 to 50 minutes. When it is soft, run a stream of cold water over it and slough off its skin. Break apart in a large bowl, then add butter. Mix well with a mixer. Stir in remaining ingredients in the following order: sugar, milk, eggs, nutmeg, cinnamon, vanilla. Beat on medium speed until it is smooth, then pour it into a 9-inch pie crust (recipe below). Bake that shit at 350 F for like an hour, or until you stick a knife in the center and it emerges unsullied.
CRUST
1 1/2 graham cracker crumbs
1/4 c. raw sugar
1/2 cup melted butter
Mix crumbs and sugar together; stir in melted butter. Line pie plate with mixture, pressing firmly into place. Chill for approx. 20 minutes before spooning in that sweet potato concoction.
NOTE ON VEGANIZATION:
To veganize and disensugar this pie, sub in 1/3 c. stevia herb for both sugars (as a rule 1/3 c. stevia = 1 c. sugar), marg for butter, 1 slightly overripe mashed banana for both eggs or if you don’t want it to taste banana-y try one of these.
Use soy milk even if you are not vegan or veg, it makes the pie fluffier.