Had a bit of a menu malfunction the day before Thanksgiving. I had planned to use up an old can of pumpkin, for a pie, and it was ruined. Had a big 29 oz. can of new Bruces Yams for a casserole but most years I get lazy and never make the casserole or get the marshmallows and pecans bit together anyway, opting for a little butter and brown sugar on the naked yams. I decided to forgo my lackluster yams with dinner (all the other stuff would be plenty anyway) and use them for this pie. Never had it until I moved south, but I found I do like SP pie better than pumpkin anyway. (Sorry, lifelong comfort food friend but you’re history.) This made a very full deep dish pie with not enough left for another regular shallow pie. Cook time was fine with the deep pie so watch shallow ones from burning. Beware it is pretty sweet and I used only 1 cup white and ½ cup brown sugar. Hubby loved it that way. I think it’s the first SP pie I ever actually made and didn’t buy from the store. Texture is not as smooth as store bought but flavor is outstandingly homemade.
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Had a bit of a menu malfunction the day before Thanksgiving. I had planned to use up an old...