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I had used my mom's sweet potato recipe for years claiming it to be the best. I've, now, concluded this recipe near perfection. Oops, did I just reveal my disloyalty to the entire world wide web? Made for A-NZ #47.
This is fantastic good. I adapted the filling for a diabetic and it's a very adaptable and forgiving recipe. I made just the filling and in a 1/2 pie amount using 1/8 cup of Splenda Brown Sugar and regular Splenda for the white sugar, 1/4 cup of EggBeaters. I used fat free evaporated milk for the whipping cream and low fat sour cream with 1/2 to 3/4 tsp of rum extract (I didn't measure that exactly). I baked it it @ 350 for about 45 mins and YUMMM. You have a wonderful creation BK. I wanted to take pix for you but my neighbors were here and as they are both diabetic also ....well, I had to share *sigh*. I'll make this again and be sure to take a pic or 3. I might add that the neighbors left with my adapted recipe.
Beautiful and wonderful holiday pie! My guests couldn't be happier! This is going into my holiday list of must-make pies. Thanks, Baby Kato! Made for Photo Tag.
This was my first time ever making sweet potato pie and I thought it was wonderful. We had an early Christmas celebration with some relatives tonight and everyone loved it. I loved the texture and flavor of this pie. I'm not a big sweet potato fan, but this pie makes me more of one! Thanks for sharing.
Great! Great! Great! This is such a great recipe. I am now addicted to Sweet Potato Pie! I make this up as two pies. I use two 9" disposable tin pie plates. Then I can give one away and not eat it all myself! I double the pastry recipe but leave the filling the same. It works out beautifully.
This pie was very good! The filling had a creamy texture, due to the sour cream, unlike the typical custard texture of pumpkin/sweet potato pie. The filling also had a nice blend of spices and, the rum gave it a flavor blast of the "islands". The only complaint that I had with this recipe, was the crust. The crust was a little tough and wasn't tender or flaky at all. I'm sure this was due to the use of butter instead of shortening. I liked the coconut in the crust, however, the coconut in the fluted edge that wasn't covered by the filling, turned dark (almost black) in color. My nice, lightly brown crust had black flecks all around the rim. I would definitely make this pie again but, I would take the butter out and use shortening. The filling rated 5*s but, the crust was 3*s. I compromised and gave the entire recipe 4*s.