Darla548 said:
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Posted: 3/15/2013 7:18:52 AM
Don't worry about cooking the sweet potatoe. Just buy the canned ones !!! They are already cooked.
tf494907 said:
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Posted: 10/1/2012 11:24:30 AM
Sorry mean to rate this as a 5star!
tf494907 said:
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Posted: 10/1/2012 11:24:05 AM
Great recipe. A big hit. Not too sweet either. I like this one best because it's made to keep the two layers separate. SweetScarlet I dont know if you have been answered but you cook the potatoes first then mix it with the rest without the peel of course. It'll make an almost thin top layer that will be able to sit atop the bottom CC layer when spooned on and they will cook as two layers atop eachother
SweetScarlet said:
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Posted: 9/19/2012 9:01:30 AM
Wait, I have a question. I'm confused now. So you buy the sweet potato in the store, cube it, and then cook it, right? Then once it's cooked, you mix it with the other stuff and pour it on top of the cream cheese layer to bake? Or do you leave it uncooked, put it in the food processor raw and then only "cook" it by baking it? Can someone clarify? Thanks!
gwashington1961 said:
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Posted: 8/29/2012 10:41:28 AM
How embarassing, I just reread the recipe AND saw the origins of my basic concern of pre-cooking the Sweet Potatoes -- you do not cook the SP prior to making their mixture. Then, the raw mixture is carefully baked on top of the cheesecake to prevent any running together of the two batters! Thank goodness you did cover that. I think I may be loosing my complete comprehension of just reading before I begin baking my pie. This will be a fine Labor Day Treat to share this coming weekend. Yum!!!
gwashington1961 said:
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Posted: 8/29/2012 10:31:14 AM
I have one question: How do you cook the sweet potatoes? I have recipes for boiling, and others for baking in cubes upon a cookie sheet. Boiling can leave the potato meat very we. Baking - usually - involves tossing in olive oil. I am searching for the best method to use, to generate the outstanding filling you have used. Can I ask for a piece of advise on this matter? I could use canned pumpkin, but it is just not the same flavor. Thank you Pillsbury, for sharing such a tasty combination. Waiting for a piece of advise upon how to cook the sweet potatoes.
rocky71220 said:
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Posted: 12/2/2011 2:49:24 PM
I made this pie a couple of weeks ago and it was great. I used cinnamon and vanilla only. It was Great!!!
RAISPEAK said:
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Posted: 11/25/2011 9:27:07 PM
I made this recipe about two weeks ago and it blew my mind it was soooo good. The flavors were amazing an the smell in the house as it baked in the stove was superb. I am in the process of trying it with a graham crust well see. A plus recipe
AC-Chicago said:
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Posted: 1/16/2011 11:39:08 PM
To help out Softred who said that her/his pie splits in the middle, there's a tip from Alton Brown. He says in a YouTube video that sweet potato pie will crack in the middle if it has been overcooked. It should still have some jiggle in the center because it will keep cooking after coming out of the oven. He also specifies that you should bake it until the custard reaches 165 to 180 degrees. Your oven may be too hot, or the pie needs to be on the middle rack, not in a lower position. Use an oven thermometer to check the setting with the actual oven temperature.
Hope this helps!
marakib said:
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Posted: 12/23/2010 11:41:38 AM
wonderful flavor and presentation. I have also made it using fresh pumpkin, I added 1 tablespoon of bisquick mix to batter, instead of sweet potatoe and it is also as good.