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Showing 1-2 of 2
on April 21, 2011
This is an excellant tasting sweet potato pie! But, while I thought the pie was a tad bit sweet, my husband didn't think so. The next time I happen to make the pie, I'll probably cut back on the corn syrup at least by a tablespoon. I did however, add a bit more of the canned sweet potatoes, just an ounce more, and the brand of canned sweet potatoes I used was... Bruce's. I also used canned evaporated milk (not regular milk) plus I used a regular 9-inch pie plate, rather than a deep dish pie plate. I definitely 'am looking forward to making this pie again. Thank you Le Jeune Cuisinier for posting the recipe. This recipe is definitely a keeper!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #348061
on July 26, 2009
This is great sweet potato pie. I make it for the major holidays like Easter,Thanksgiving and Christmas. I use fresh sweet potatoes instead of the canned stuff. And I accidently made it with graham cracker crust one day and haven't looked back.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (159 g)
Servings Per Recipe: 8