By: Joan Hegeman
It was tasty, but although the recipe didn't say to cook the broccoli first, it should have. And then well drained. Very watery, crust turned to mush. I baked for a total of 60 minutes. I did prepare it in the afternoon to bake for dinner, so the pie was cold when it went into the oven. Also, do cut off all the stems. Firm stems, very soft tops. It might firm up after overnight in the fridge. Also, VERY labor intensive! Shred the sweet potato, shred the cheddar, grate the Parmesan, as well as trim the broccoli.