For our gluten-free and vegetarian friends (and those who just can't tolerate dairy products), Chef Eddy has created a Dairy-Free Sweet Potato Pie that's so creamy and delicious you'll never notice...
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Have made for many years every Thanksgiving it is always a HIT! Tough crowd this Thanksgiving with an individual who LOVES pumpkin pie and was not excited that a traditional pumpkin was not being served. But, he changed his tone once he at this and asked me to make three more. Everyone was begging for the recipe.
Can I bake in individual souffle cups? If yes, what would the baking time be?
Way too much sugar. So much butter that the topping was mushy. I would cut some sugar and butter for sure. Disappointed.
Can this be assembled and cooked the next day?