Spiced Sweet Potato Meringue Pie
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- Recipe categories: Dairy, Vegetables, Sweet Potato,
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Average Rating:
Total Reviews: 4
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By unpickpese_8314801
fort lauderdale, FL
on September 27, 2009
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Where do the egg whites for the meringue come from? Do you separate the eggs and only use the yokes in the pie and save the whites for the meringue?
I hate to have to rate this pie because I have not made itm but since I must I will take the middle of the road and give it a 3 because of the poor instructions,
By WritingIrishLady
Ashland, KY
on December 29, 2008
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This pie was a hit at my work Christmas party. I freshly ground my spices, so the pie had a nice zestiness to its flavor. The gingersnap crust is a great twist, as well. I brushed it with the egg whites before baking and it turned out fine, so I don't know which is "right," but I don't think the timing is that crucial. I fixed it the night before, refrigerated it, and we ate it at about 1:00 the next day. Everyone raved about it.
By bepa99_11423722
Morgan Hill, CA
on December 01, 2008
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I made this for Thanksgiving and was very disappointed.
One person said to cook it a day ahead of time so the tastes could meld. The only problem with this is that is "sweated", and there was a lot of excess liquid.
The worst part of it was the taste. I followed the recipe to a tee. It did not taste "spiced" at all- it was pretty boring. I have other sweet potato pie recipes that are wonderful- there is nothing left. This pie didn't even get finished in the day after Thanksgiving leftover fest.
Skip this one.
By agunnett_1557778
Baltimore, MD
on November 27, 2004
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This pie was excellent... if anything, it should be made a day ahead of time as it mellows and the flavors spread the next day.