Reviewed: Nov. 24, 2007

Used yams for the recipe. Didn't have any orange zest, so I skipped it. The pie turned out great! Very easy to make. This one is a keeper.

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Reviewer:

WHATScooking4DINNER

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Nov. 25, 2006

Has the potential to be a really great recipe, but I found 1 tsp of orange zest to be way TOO much. The orange zest overpowered the cinnamon/nutmeg flavor and the natural taste of the sweet potato. I couldn't taste the pecans at all. The texture of the filling and the sweetness were perfect and I liked the consistency of the pecan pie topping, but next time I'll use just a pinch of zest (less than 1/8 tsp).

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ivyguppy

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Reviewed: Jun. 11, 2006

I made this pie for thanksgiving and it was hit! I skipped the orange zest and used a 9oz pie crust instead of 6oz. I also doubled the sweet potato and pecans ingredients in this recipe. Would definitely make this again.

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15 users found this review helpful