This scrumptious sweet-potato pie, created by Martha's daughter, Alexis, strikes all the right balances: its consistency is dense but not heavy, and its flavor sweet but not saccharine. When buying fresh sweet potatoes, choose small- to medium-size examples with smooth, unbruised skins. Martha made this recipe on episode 705 of Martha Bakes.
I have been making this for years and it is excellent. It lets the flavor of the sweet potatoes come through without a lot of other unnecessary flavors.
Rating: 2 stars
The ingredients work well together but without enough sugar and other key ingredients (secret family recipe ingredients which I can't tell you :-)) cinnamon and allspice take over and it tastes more like pumpkin pie instead of sweet potato pie. What I can tell you is at least add vanilla. That's all I can tell you, I don't want to give away my family's recipe :-)!
Rating: 5 stars
I make this recipe every year. It's wonderful if you do not like pies that are overly sweet.
I made this last year for Thanksgiving, and everyone loved it. Im making it again this year, some people have already asked if im making it. I topped mine with whipped cream. Soo Good!!!
I was NOT impressed with this pie at ALL. It was bland, no personality. Just BLAH.
Just tried this recipe for the first time and so-far-so-good. I didn't follow the instructions at all (I added all of the wet ingredients in one bowl before the crust was even finished). I'm curious to see how a pecan crust would work with this and I'd like to add bourbon to the whipping cream.