Reviewed: May 11, 2012

This is a terrific recipe with some of the small changes mentioned in other reviews. I left out the orange rind and used a 9" pastry pie shell. Also, the first time I made it there was too much liquid from the pecan topping which dripped over the sides. This time I used a slotted spoon and eliminated some of the excess pecan syrup. Perfect!

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Reviewer:

BoldChapeau

Reviewed: Nov. 23, 2011

Great recipe! I was hesitant at first because I'm a loyal pumpkin pie fan, but this was different and delicious! It's like a tasty sweet potato pie center with a crunchy pecan pie crust. I too also left out the orange rind, and it still tasted great! The only thing I would change it using a 9 oz crust instead. I had extra filling and topping I couldn't use even though my 6 oz crust was totally full so 9 oz would have been perfect!

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Reviewer:

Amanda

Reviewed: Nov. 21, 2011

would def make again!

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Reviewer:

NITASHA1984

Reviewed: Jun. 28, 2011

Delicious! So many compliments! Left out Orange Rind because I did not have any and it came out terrific!!!! Thank you!

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Reviewer:

melbren

Reviewed: Jun. 15, 2011

this came out perfect, I didn't have maple flavoring so I just used a teaspoon of syrup. OH it was soooo good!!

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Reviewer:

SHENA

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: Feb. 23, 2011

This was simple & delicious. I used a homemade graham cracker crust and spiced it up with some cinnamon, nutmeg, & allspice. I also added 1 tsp. of allspice & clove to the sweet potato mixture. I loved the orange peel...gave it great flavor. For the topping is subbed maple syrup for the corn syrup & maple flavoring, doubled the pecans, and used only 1 tblsp of brown sugar. Came out great!

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Reviewer:

deanna

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Boston, Massachusetts, USA

Reviewed: Nov. 27, 2010

Leave out the orange zest and this would be a 5 Star Pie. The orange zest overpowers everything and you lose the taste of the sweet potatoes. The consistency and topping are excellent.

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Reviewer:

Rach

Cooking Level: Intermediate

Reviewed: Nov. 25, 2010

I just got back from Thanksgiving dinner for which I made this sweet potato pecan pie. My sister in law brought cheese cake, cream puffs, cookies, and brownies, but guess what everyone was gushing about -- this pie! I was so pleased! When I say gushing I mean people were saying, "of everyone on this table, this pie is the absolute best. I have NEVER tasted anything like it!" It really was good. Not too sweet and hits the spot with a cup of coffee. Highly recommend!

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