I have only recently gotten into making sweet potato pies, having been a staunch pumpkin fan for many years. Now I am a convert. This pie is delicious-- the filling is smooth and not-too-sweet (a key dessert feature here). The spices are quite mild, but pleasant. Also, the crust comes together quite easily and makes a great, flaky, buttery pastry. I had some of the candied pecans and pepitas left over from the pumpkin layer cake, so I garnished with those-- that little bit of crunch and zing from the candied ginger was a great addition.