I have made savory pumpkin soups in the past that have been well received and since pumpkin and sweet potato are interchangeable in most recipes you may give that a try. I would imagine that a bit of binder and less chicken stock would adapt a good winter squash recipe into a good savory sweet potato pie recipe.
I also looked at the Louisiana Extension Service and found this recipe for
[font=TimesNewRoman,BoldItalic]Sweet Potato-Apple Bisque with Sage Cream [/font][font=TimesNewRoman,BoldItalic]that looks like it could be adapted using less chicken stock and maybe a bit of cornstarch or flour to hold it together.[/font]
[font=TimesNewRoman,BoldItalic][font=TimesNewRoman,BoldItalic]Sweet Potato-Apple Bisque with Sage Cream [/font][font=TimesNewRoman,Italic](Best of Show[/font][/font]
[font=TimesNewRoman,BoldItalic][font=TimesNewRoman,Italic]Yamfest, Winnsboro, 1995)[/font][/font]
[font=TimesNewRoman,BoldItalic][font=TimesNewRoman,Italic][font=TimesNewRoman,Italic]2 tablespoons light margarine[/font][/font][/font]
[font=TimesNewRoman,BoldItalic][font=TimesNewRoman,Italic][font=TimesNewRoman,Italic]2 cups chopped onions[/font][/font][/font]
[font=TimesNewRoman,BoldItalic][font=TimesNewRoman,Italic][font=TimesNewRoman,Italic]2 teaspoons minced garlic[/font][/font][/font]
[font=TimesNewRoman,BoldItalic][font=TimesNewRoman,Italic][font=TimesNewRoman,Italic]3 large sweet potatoes, peeled and cut into chunks[/font][/font][/font]
[font=TimesNewRoman,BoldItalic][font=TimesNewRoman,Italic][font=TimesNewRoman,Italic]4 large apples, peeled and sliced[/font][/font][/font]
[font=TimesNewRoman,BoldItalic][font=TimesNewRoman,Italic][font=TimesNewRoman,Italic]4 cups chicken broth[/font][/font][/font]
[font=TimesNewRoman,BoldItalic][font=TimesNewRoman,Italic][font=TimesNewRoman,Italic]1 tablespoon sage[/font][/font][/font]
[font=TimesNewRoman,BoldItalic][font=TimesNewRoman,Italic][font=TimesNewRoman,Italic]1/4 teaspoon pepper[/font][/font][/font]
[font=TimesNewRoman,BoldItalic]Cook onions and garlic in margarine over medium heat until onions are[/font]
[font=TimesNewRoman,BoldItalic]yellow (about 5 minutes). Add potatoes and apples, cook about 3 minutes,[/font]
[font=TimesNewRoman,BoldItalic]stirring occasionally. Add broth and seasonings, bring to a boil, cover and[/font]
[font=TimesNewRoman,BoldItalic]simmer on low heat for about 30 minutes. Puree’ mixture in blender or food[/font]
[font=TimesNewRoman,BoldItalic]processor. Serve hot with a dollop of sage cream; recipe follows. 12 servings.[/font]
[font=TimesNewRoman,BoldItalic]Each serving provides: 108 calories, 3.5 grams fat, 17 grams carbohydrate,[/font]
[font=TimesNewRoman,BoldItalic]341 mg. sodium and 624 RE vitamin A.[/font]
[font=TimesNewRoman,BoldItalic][font=TimesNewRoman,BoldItalic]Sage Cream[/font][/font]
[font=TimesNewRoman,BoldItalic][font=TimesNewRoman,Italic][font=TimesNewRoman,Italic]1/2 cup sour cream (lowfat)[/font][/font][/font]
[font=TimesNewRoman,BoldItalic][font=TimesNewRoman,Italic][font=TimesNewRoman,Italic]1 teaspoon sage[/font][/font][/font]
[font=TimesNewRoman,BoldItalic][font=TimesNewRoman,Italic][font=TimesNewRoman,Italic]1 tablespoon apple juice[/font][/font][/font]
[font=TimesNewRoman,BoldItalic][font=TimesNewRoman,Italic][font=TimesNewRoman,Italic]1/4 teaspoon each salt and pepper[/font][/font][/font]
[font=TimesNewRoman,BoldItalic]Mix and drizzle over hot soup. [/font]
Good luck if you give it a try, I may make this Thanksgiving.
Al
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