I cheated a little and used a store-bought graham cracker crust. THAT was the only thing I wouldn't do again because the crust was not as soft as I would have liked. For the sweet potato puree, I just baked the potatoes for an hour, peeled off the skin and pureed it. It has such a wonderful, natural taste! The pie was so delicious that, every time my husband passed the refrigerator, the pie got smaller!
Martha Stewart Member
We choose this pie along with my Mother, for Thanksgiving Holiday Dinner, all find it very good