Deb, I also made the CI pie....so I can feel your pain about the candy yams....
I also have never used them. I actually just measured out a cup of the yams without mashing (and threw the rest away, I had no idea what to use them for). I followed the directions about mashing them in the pan while heating up the pumpkin. I think that your way was probably better as it was a pain to mash them with a wooden spoon in the pan. And I almost skipped the instruction to strain the puree before pouring into the crust. I am glad I did, this is the best pumpkin pie we have had, the filling was so smooth and creamy.
I made the crust that was with the recipe, the one with the vodka. It was fabulous. I was actually a little leary about making the pie since I live at 8600 ft. Custard pies can be tricky up here but I compared the recipe to one in my high altitude cookbook and it was similar enough that I made no adjustments.
It is time consuming but well worth the effort! I hope yours turned out as well!
I also have never used them. I actually just measured out a cup of the yams without mashing (and threw the rest away, I had no idea what to use them for). I followed the directions about mashing them in the pan while heating up the pumpkin. I think that your way was probably better as it was a pain to mash them with a wooden spoon in the pan. And I almost skipped the instruction to strain the puree before pouring into the crust. I am glad I did, this is the best pumpkin pie we have had, the filling was so smooth and creamy.
I made the crust that was with the recipe, the one with the vodka. It was fabulous. I was actually a little leary about making the pie since I live at 8600 ft. Custard pies can be tricky up here but I compared the recipe to one in my high altitude cookbook and it was similar enough that I made no adjustments.
It is time consuming but well worth the effort! I hope yours turned out as well!