This was so darn good! Just a note; I do this same idea with pumpkin pie. I pre- bake my crust for ten minutes before pouring in the filling. I first prick the pie shell with a fork so it doesn't puff up.(no it doesn't leak with filling in it)I than pour in filling and bake as directed. I always cover my crust for half the baking time.Then remove the "crust covers" and continue baking till filling is set. This way your crust doesn't over brown and good to last crumb! I did what someone else suggested and used can milk and mostly brown sugar and cut back about 2 Tablespoons of sugar. I boiled fresh sweet patatoes in their skin. Cooled them and put in food prosser to make it creamy. I used 2 c. of sweet potatoes. The pie was creamy,the texture was just the right, as was the sweetness. Pie baked in 50 minutes to perfection! I have my own wonderful pie crust recipe I use. This will be my only sweet potato pie recipe!
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This was so darn good! Just a note; I do this same idea with pumpkin pie. I pre- bake my crust...