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Creamy texture and unique flavor. However, I think the molasses is a bit too strong here (and I like molasses). I used 2 large eggs instead of 3 eggs, and evaporated milk instead of regular milk.
This is a great recipe Bayhill. I used the pie filling for 12 tarts. They were wonderful. The sweet potato filling was incredible, rich, creamy, thick, smooth, spicy, dark and deep. I really loved the addition of the dark molasses. It really adds to the depth and flavor of this pie. We really enjoy sweet potato pie and will make your tasty treat again. I garnished the tarts with a sprinkle of powdered sugar and a dollop of whipped cream. It was ambrosia, pure ambrosia. Thank you so much for sharing
This pie comes out good each time I make it. I started using the molasses when I was shopping at a whole food supermaket in my area. They gave us a sample of it and I fell in love with it. It taste better than the original sweet potato pie I use to make. The only thing I have changed in this recipe is that I use 2 eggs instead of 3.
This turned out really good. It actually tastes better the next day, after it's been refrigerated. I thought the molasses would be too much, but it wasn't. One thing though, three medium sweet potatoes does not equal 1 1/2 cups mashed. Mine came out to four cups, and I used a little more than two cups of it.
If you are a fan of molasses you will like this recipe. However, I found the molasses to be a little overpowering for my taste. I used canned sweet potatoes so it was very quick and easy to put together.