Keep those little turkeys busy on the big day.
That whole getting dinner on the table routine? Help is finally here.
As a member, you can save and sort your favorite recipes -- for FREE!Join Food.com
Add a festive start to the evening with one of these spicy-sweet sips.
Having a hectic week? Prep dinner early and be rewarded when you walk in the door.
As a member, you can save and organize your favorite recipes and more.Join Food.com
Our one-stop shop has every recipe, tip and how-to you need.
Believe it or not, it's time to get merry. Our best recipes, tips and ideas are here to help.
ALSO NEW: Food.com: The App is Here
As a member, you can save your favorite recipes, plan menus and more.Join Food.com
Make sure happy hour is extra happy with these aha tricks.
Up your baking game with these five smart ideas.
Take your love of bacon to new levels with these aha tips.
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Showing 1-3 of 3
on May 12, 2010
This pie is really good. I served it with whipped cream. I used canned sweet potatoes (1 1/2 regular sized cans drained and mashed). I used almost 7 tablespoons water for the crust. Breaking down the grams, I used 1/4 and a half of 1/4 cups sugar. I meant to use a little less than 1 cup sour cream, but used a full cup instead. (I was afraid my using too much might make it soggy, but it did not.) I also used my food processor to make the pie crust. I have not always been successful with making pie crusts, but this came out really nice and flaky. I like the allspice in the crust. I'll be using this pie crust recipe for other pies as well. I also covered the edge of the crust with tinfoil before baking. Doing it that way I find I don't break the edge like I always did if putting it on after it has baked awhile. I took it off about 15 minutes before it was done. I made this for Veggie Swap. Thank you for contributing this recipe.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 08, 2010
By Sydney Mike
on April 20, 2009
VERY, VERY NICE PIE, & that comes from soneone who absolutely loves pies! Over here in the USA when a recipe calls for sweet potatoes, I ALWAYS use what are called yams (the darker orange, more moist sweet potato) & usually don't peel them! However, for this pie I did get out & use my veggie peeler! This recipe makes for a very flakey, very nice crust, & the filling is WONDERFUL TASTING, what with the combo of yam & sour cream AND cinnamon! I'll certainly be keeping this recipe around! Thanks for sharing it! [Tagged, made & reviewed as a partial 'Thank You' to the chef who adopted me during the current PAC]people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (1261 g)
Servings Per Recipe: 1