Lara Fors Recipe Reviews (Pg. 1) - Allrecipes.com (11731811)

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Sweet Potato Pecan Pie

Reviewed: Nov. 26, 2010
This is delicious! It is sweet and creamy. FYI, I washed 4 large sweet potatoes, cut them in 3-4 chunks each, and baked them at 350 for about 30 minutes (I think) and then slipped the skins off. It was about right for the 2 cups. I also used half and half for the light cream, and I baked it in the "Spiced Pecan Crust" (recipe found here). I used finely chopped pecans for the topping, and it was very good--complementary to the texture.
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Spiced Pecan Crust

Reviewed: Nov. 26, 2010
This is so easy! I used Blue Bonnett and very finely chopped pecans. I baked both the Pecan Pie IV and Lorrie Sterling's Sweet Potato Pecan Pie using this and it was wonderful!
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Pecan Pie IV

Reviewed: Nov. 26, 2010
This pie received rave reviews at Thanksgiving. I did vary from it, in that I used half portions of light and dark corn syrup and half portions of light and dark brown sugar. I used "real" brown eggs, that are always better. I did mix together the melted butter (though I used Blue Bonnet) and flour before adding it to the mix. Also, I added 1 TBS Captain Morgan's spiced rum. Because I read that it requires a deep dish, I made the recipe, but divided it between two pie shells and added more pecans to make up needed volume. I also used the "Spiced Pecan Crust" recipe found here. Because of the two more shallow pies, I baked them for 40 minutes, and it was about perfect with my oven. My husband says this is the best pecan pie he's ever had!
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