When we travel, we've found that sweet potato pie makes a great dinner to pack along.
This is Emily making the crusts. Kristin usually makes the filling for us.
Once they are baked, we slice them and stack them in the cooler with plastic wrap on top. They are so easy to eat in the car. (Not too messy or too many crumbs and you don't even need a fork!)
These are really good right out of the oven too!
If you're interested, here is the filling recipe for one pie:
3 small or 2 large sweet potatoes baked
2 eggs (not baked--ha, ha)
2 oz. cream cheese
3/8 c sugar
2 t pumpkin pie spice
1/2 c milk
Peel sweet potatoes and put in blender. Add all other ingredients and blenderize till smooth. Pour into pie shell and bake at 400 for about 50 minutes. Done when set and firm, but not black on top :)