This was the best sweet potato pie I've ever made. I used a thinner pie crust, so I able to get 2 pies from this recipe. One thing I did that I read from the reviews that I'd recommend is, instead of using 1 cup of white sugar, I used 1/2 cup of white and 1/2 of brown sugar. Also I'd blend the potato before adding any other ingredients.

Reviewed On: Apr. 20, 2009

This is was awesome. My only suggestion would be cooking the potatoes a little longer than 10 minutes so they aren't still crunchy, but great otherwise.

Reviewed On: Apr. 8, 2009

Very good. Like others have said, I'd up the amount of stock to about 3 cups, because it cooked off quickly and the pasta wasn't done yet.

Reviewed On: Apr. 8, 2009