Sweet Potato Pie II: Look look, pictures!

In reverse chronological order:

The second pie baked and fallen.

Just out of the oven, puffed.

Excess crust cut off with a knife.

Notice the spatula marks--the filling is thicker this time because I used more sweet potato but left the rest of the recipe unaltered from the first pie.

Lots of extra crust.

First pie baked.

Unbaked.  See?  This filling is much more liquid.

Prebaked crust.  I removed the weight for the last five minutes of baking.

Using not quite fully cooked sweet potato pieces as a weight to keep the crust from  becoming a balloon in the oven.

Boiling sweet potatoes.