I pretty much made these to the letter of the recipe. I did add the full amt of water and felt it was too much. I simmered for a while to reduce, then got impatient and added some of the mashed sweet potato to thicken it back up. The first time we ate these I thought they were pretty good, but lacking something. After eating the leftovers a few days later, I changed my opinion. These are yummy. Next time I'll add some pureed chilies in adobo to up he spice and smokeyness. That's just personal preference though.

Reviewed On: Jan. 3, 2011

We've used a version of this for years and LOVE it. We use chopped green onions in place of the dried and serve it in a pumpernickel bread bowl. The pumpernickel is also really good with the dip.

Reviewed On: Dec. 12, 2006

This turned out flakey and light. It was the most successful pie I've made (my pie crust is usually pretty bad) I did find that it was pretty hard to work with, but my kitchen was very hot. Chilling for an hour before handling and rolling between wax paper helped.

Reviewed On: Aug. 26, 2004