Sweet Potato Butternut Squash Pie Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 30, 2010
made a double batch and froze half. Made the 2nd today and threw it in the blender. Was much better. Didnt change a thing minus omitting the marshmallows and my family loved that this healthy dessert. The sweet potatoes are all the sugar you need and I dont feel guilty letting my 18 month old eat it up. Will make again. Perfect with homemade whipped cream.
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Reviewed: Oct. 17, 2009
Gorgeous! I didn't change a thing and I loved this recipe! Definitely will make again!
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Cooking Level: Expert

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Reviewed: Dec. 6, 2008
This is a nice recipe but I made a few adjustments to fit me. I omitted the marshmallows and added 1c. White sugar, 1c of Brown sugar and 2 sticks of butter unsalted. The recipe called for 1/2 condensed milk. I use 1 can of Eagle Brand sweetened condense milk and 1/2 tsp of vanilla. My mother made this same reciepe with those adjustments
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Photo by liznatl

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Sep. 29, 2008
I added the whole can of condensed milk but still felt it should be sweeter. I didn't have any marshmallows; I suppose this would have helped with the sweetness!
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Photo by GINNY671

Cooking Level: Intermediate

Home Town: Santa Ana, California, USA
Living In: Minneapolis, Minnesota, USA

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Reviewed: Nov. 5, 2007
This was very good. I used 2 large sweet potatoes and boiled them with skin for 50 minutes. I used three medium butternut squashes and boiled them for 30 minutes with skin. Once done I peeled and placed in my food processor - which I highly recommend doing. The squash and potatoes mixed beautifully together(no strings or seeds) I added the rest of the ingredients and poured into my pie crust. I used the marshmallows and my kids ate it up. Again. I suggest using a food processor/blender to mix the squash and potato - makes the process so much easier and the pie ends up looking better too. If you like pecans you can add them to the batter and/or top of the pie with the marshmallows - it's yummy too!
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Photo by Jess

Cooking Level: Intermediate

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