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If you're already hip to this long-standing barbecue joint, you're probably a longtime local—it's been around since 1989. What you may not know is that the man in the kitchen, right now, has been preparing Campbell's dishes since the doors first flung open. That means he's had plenty of time to sharpen and polish the restaurant’s recipes, skills that are especially evident in the sweet potato pie. Smaller than a whole pie, but far larger than a tart, this pie has a sweet start (but not too sweet) and a savory finish. Are those traces of orange zest, brown sugar or whiskey in the filling? Maybe—Campbell's isn’t saying. But, it's well worth a visit to see if you can identify the ingredients in this outstanding southern dessert. And don't forget to ask for yours topped with whipped cream.