This pie is amazing! I used one HUGE sweet potato (almost 2lbs), and baked it in foil instead of boiling. I left out the cinnamon because it seemed unneccesary, I also used half the nutmeg (I didn't want to hide the delicate yet complex flavor of the sweet potato). I used heavy cream instead of plain milk (do it). Also, after I mixed the mixture, I blended it in the blender and then strained it, so there were NO lumps or strings, just creamy deliciousness! I separated the egg whites before adding the eggs to the batter, beat them until they were stiff, and then folded the eggwhites into the strained mixture. I didn't have a deep pie dish, so i divided into two regular pie shells (which i pre-baked for 5 minutes to prevent sogginess). ABSOLUTE PERFRECTION. Let them cool for at LEAST an hour, then move to fridge (prevents condensation, therefore preventing looseness). The extra steps are worth it.
Was this review helpful?
4 users found this review helpful
This pie is amazing! I used one HUGE sweet potato (almost 2lbs), and baked it in foil instead...