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Showing 1-4 of 4
on November 25, 2009
I've been using the exact same recipe for years - it just makes sense. The only thing I do differently, is to bake the sweet potatoes, rather than boil. It's super easy to peel them this way, and they retain even more flavor. I was gonna post this recipe, but saw your's. Kudos!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 #177231
on December 10, 2004
on January 04, 2004
My grandmother uses the Libby recipe for her pumpkin pie, so I thought I'd see how it worked on sweet potatoes too. The recipe yielded just a little more pie filling than would fit into a 9-inch crust, but the end result was delicious. I used a food processor to thoroughly mix everything, which seemed to give it lots of little "air bubbles" so I'll try it by hand next time. I never made OR ate a sweet potato pie before, but was very happy with the overall results of this one & will certainly try it again! Thanks so much for sharing this one! :)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
on November 19, 2011
Serving Size: 1 (110 g)
Servings Per Recipe: 8