Sweet Potato Pie VI

From: Chef #542928

On Nov 8, 2009

Amazing! I made this pie as directed, except I omitted the nutmeg as I do not care for it. To make the crust I used Bobs Red Mill whole wheat pastry flour. Topped with lightly sweetend bourbon whippng cream and chopped toasted peacans. Everyone loved it!! Definately a recipe to keep!

From: Chef #166164

On Oct 31, 2009

Wow - this is a wonderul reciepe! My whole family agrees it is the BEST EVER!!!

From: Poohbear Pam

On Nov 6, 2003

I agree....this is so YUMMY! I used one large 29 ounce can of sweet potatoes in syrup. If you drain it and mash the sweet potatoes, it equals about 2 cups as the recipe calls for. I cut the sugar down to 3/4 cup to compensate for the sweetness added by the syrup the potatoes were canned in. I also made it into one good 9 inch pie. It baked up beautifully. I baked it on 425 for 20 minutes to brown the crust and then dropped it to 350 for the remainder of the 1 hour baking time. Fantastic and will make it again1

From: ciao

On Jul 28, 2002

This pie was excellent! Very simple to make, not too sweet, and not too many spices fighting with each other. The recipe said it would make 2 pies, but I poured most of it into a 9" pie plate, and made one really nice pie. It did however, take one hour to cook, which is what Lennie estimated (when she graciously answered my post in Q & A). For those of you that don't know, which I didn't, a pie such as this one is done when a knife inserted in the center comes out clean. Again, this is simplicity at it's best! A real keeper. BTW, my husband requested this, and he's not really a pie person. He said it was "fantastic"! Thanks, Tonkcats!