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"THE PIES were baked a few days before the holiday gathering and then placed in a tall pie safe on our back porch. My father called this 'royal pie', fit for a king with its deliciously different flavor. This is another hand-me-down recipe, a treasure in our family."
Nutritional Facts 1 serving (1 piece) equals 391 calories, 18 g fat (10 g saturated fat), 88 mg cholesterol, 307 mg sodium, 51 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Harvest Sweet Potato Pie in Reminisce November/December 1994, p51
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Reviewed on Dec. 29, 2012 by lcornerstone@embarqmail.com
Loved this pie. I used fat free evaporated milk. Cut the sugar to 1 cup--but used 1/2 cup of dark brown sugar & 1/2 cup granulated. Has a good texture. Next time I am going to add more cinnamon & pumpkin pie spice. I enjoy a spicey taste.
Reviewed on Dec. 18, 2011 by JessGuinan
My husband asked for a sweet potato pie for the holidays & I think I've found my staple! This recipe was amazing and I don't even like sweet potato pie! I also forgot to add the vanilla (as I'm 9 months pregnant with baby brain...) but the batter is really sweet enough to hold its own and it's nice and spicy. This is an amazing recipe and I can't wait to make it again! Thanks for submitting it!
Reviewed on Nov. 04, 2011 by connie13
This is a wonderful, flavorful sweet potato pie. I cut back on the sugar and only used 1 cup and it was just right. I used regular pie shells, but the next time I make this recipe I will get deep dish pie shells. I had about one cup of the filling left over.
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