Zombiecreep's blog: "the sweet potato pie"

20 pounds frozen cleaned chitterlings, thawed 1 large baking potato 2 large onions, peeled and halved 1 green bell pepper, chopped 3 cloves garlic 3 stalks celery, with leaves 1 cup apple cider vinegar 2 tablespoons salt 1 bay leaf 1 teaspoon Creole seasoning to taste 1 teaspoon red pepper flakes, or to taste Clean the chitterlings by removing all the specks and fat with specks on them. Rinse in several changes of salted water. Place them in a large pot and fill with enough water to cover. Bring to a boil, drain, rinse and fill with enough water to cover again. Return to the heat and add the potato, onions, green pepper, garlic, celery and vinegar. Season with salt, bay leaf, Creole seasoning and red pepper flakes. Cover and simmer over medium heat for 3 to 4 hours. Chitterlings should appear clear to white in color. Cut the chitterlings into 1 inch pieces and return to the pot. Pour out most of the cooking liquid. Discard the potato, onions, celery and bay leaf. Heat the chitterlings through and serve with your favorite side dishes. Store the leftovers in the refrigerator. Like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours.

2 cups mashed sweet potatoes 1/4 pound butter, softened 2 eggs, separated 1 cup packed brown sugar 1/4 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup evaporated milk 1/4 cup white sugar 1 (9 inch) unbaked pie crustPreheat oven to 400 degrees F (200 degrees C). In a mixing bowl, combine the sweet potatoes, butter, egg yolks, brown sugar, salt, ginger, cinnamon, nutmeg and evaporated milk. Mix together well. Beat egg whites until stiff peaks form; add 1/4 cup sugar and fold into sweet potato mixture. Pour into pie shell and bake at 400 degrees F (200 degrees C) for 10 minutes. Reduce heat and bake at 350 degrees F (175 degrees C) for 30 minutes or until firm.