I cut the sugar to 2/3 cup (half brown, half white), browned the butter, added freshly grated nutmeg, used evaporated milk, and made my own crust. It sounds like a lot of changes, but they didn't seem like a perversions to the original recipe. In the end, I pulled a delicious pie from the oven and will totally use this recipe again. (Probably with more cinnamon, more nutmeg, and a bit of orange zest next time.)

Reviewed On: Dec. 7, 2011

My new recipe for crusts, savory and sweet. So simple but very flaky.

Reviewed On: Nov. 6, 2011

I changed a few things: I used safflower oil instead of butter, used half whole wheat flour, subbed brown sugar and molasses for the white sugar, and used just a bit more mashed sweet potato. Despite all this, they were still great. Half were made into dinner rolls while the other half was used as a base for cinnamon rolls. As mentioned more than a few times, they don't really taste like sweet potato, but they were still tasty, fluffy, and moist. I think I'll add a wee bit more salt next time, as they were just a bit flat.

Reviewed On: Nov. 6, 2011