Comments on: Sweet Potato Pie with Marshmallow Meringue

By: Molly

Molly — Mon, 12 Nov 2018 00:29:09 +0000

If you are using store bought frozen crust, do you still pre bake the pie crust?

By: Cathy

Cathy — Fri, 03 Aug 2018 21:53:04 +0000

In reply to Tricia @ Saving Room for Dessert. Thank you.

By: Tricia @ Saving Room for Dessert

Tricia @ Saving Room for Dessert — Fri, 03 Aug 2018 19:44:40 +0000

Putting this on my must make list for fall baking! Gorgeous meringue Cathy 🙂

By: Mihaela

Mihaela — Sun, 20 Nov 2016 21:17:38 +0000

Interesting recipe! I shall give it a try, bet it is delicious

By: Clay Pendleton

Clay Pendleton — Wed, 16 Sep 2015 12:39:03 +0000

Those darker orange colored flesh potatoes where I’m from, are called Yams and are even called that if you buy them in the can. The lighter, dryer yellow colored flesh potatoes are the ones called Sweet Potatoes? Is the recipe always made with the orange potatoes or do some use the yellow? What is the official standby or does it really matter? I’m sure that the yellow one would be just as good for a pie.

By: KrisBarlow

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By: ChanBillie19

ChanBillie19 — Sat, 13 Mar 2010 15:28:20 +0000

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By: AUDREYMCLEAN

AUDREYMCLEAN — Sat, 13 Mar 2010 05:36:29 +0000

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By: Angela

Angela — Fri, 18 Dec 2009 16:33:47 +0000

What exactly is stockinet?

Love your website! Happy Holidays!

By: Cynthia S

Cynthia S — Sat, 28 Nov 2009 14:01:25 +0000

WOW!! I made both the chutney and the sweet potato pie for Thanksgiving. Both got rave reviews!
I will say that the sweet potato pie, which I made following your recipe to the letter, was much more time-consuming than I had expected. From start to finish it took me about 2.5 hours. BUT the results were worth it! The meringue, especially, was absolutely delicious. The homemade pie crust added in a lot of time for me because I’m slow about a lot of pastry, but I really think it was worth it.