This was my first-ever sweet potato pie and I agree with some other reviewers that there was something just not right. I followed the recipe exactly - I then looked at my old "Joy of Cooking" and it notes that for a fluffier, more custard-like texture you'll want to use THREE eggs for this pie rather than two. I will try three in the future. Two rookie mistakes - when I was boiling the sweet potatoes (I used two) I failed to turn them in the water so only one side was fully cooked - make sure to turn them! I will try baking the potatoes in the future as I have heard that brings out the flavor more...finally, I skimped and purchased one of the generic-brand roll-out pie crusts - will not do that again. Either spend the extra buck, if you can, and purchase the Pillsbury brand refrigerator crust (the best) or just make your own. The generic one just tastes...generic....Definitely plan to serve this with whipped cream...

Reviewed On: Oct. 9, 2009

These were fine - not the best cookies I've ever had...I did add white chocolate chips to the batter. I think next time I would add semi-sweet chocolate chips instead for a little more flavor. My cookies came out quite thin - I read from another review that this might be caused by older baking soda - it might be time for me to get a new box! Also, I would recommend greasing your cookie sheet even though the recipe says "ungreased."

Reviewed On: Jun. 15, 2009

WOW. And I'm not even a salad girl at heart. I used balsamic vinegar instead of white and omitted the poppy seeds because I didn't have any. Was totally fine without. Used less sugar than the 1/2 cup listed. Chopped and toasted some almonds. Put chopped red onion into my mini-processor to "mince" it properly so that it was more of a slushy consistency when added to the other dressing ingredients. Added a few turns of black pepper as well as crumbled blue cheese. Served with grilled Italian sausage and corn on the cob - delish.

Reviewed On: Jun. 8, 2009