"This is different from your normal sweet potato pies, especially the crust and the cream cheese. My grandmother used to make it, then my mother and her sisters made it for many years. Now that I've moved away from New York and are no longer with them, I make it for my girlfriend's family. Eat it with Thanksgiving dinner, just like we did! Enjoy!" — JEREMY SCARPETTA
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1 1/2 cups
crushed graham crackers
1 (8 ounce) package
cream cheese, softened
1 (29 ounce) can
sweet potatoes, drained and mashed
packed brown sugar
eggs, lightly beaten
1 (10.5 ounce) package
I made this for BOTH Thanksgiving & Christmas. I ate ALL of it!! And you know what is sad? I HATE sweet potatoes...always have. This dish will be at EVERY holiday gathering now and some in between. On the 2nd batch I decided to try marshmellow cream instead of melting marshmellows...BIG MISTAKE! Take the time & melt them. The taste is so much better but either way I ate way more then I should have. This is a MUST TRY for ALL sweet potato haters. Awesome!
I followed the directions for the recipe to the letter and it wasn't as good as I thought it would be. Plus the amount of filling listed actually ended up making enough for two pies. I just dont think sweet potato and graham craker crust go that well together.
Well I did not think this was ever going to make it up on this website. I originally put it up before the 2000 holiday and I only found it because I lost my own recipe and figured to try and look on this website to see if they finally posted it! Im glad my aunt, who I know now is the creator of this pie(sorry aunt phyllis) wrote a review of this. I miss everyone a lot and I am in good health. I guess this should be called Aunt Phyllis' Sweet Potato Pie, I cannot wait to make it again!
Hey, godchild of mine!!! I hope this note finds you in good health,,,,,so,,,,,,,where do you think grandma originally got this recipe from??? DUH!!! Me!!! Couldn't believe my eyes when I saw the recipe ONLINE!!! Have a great thanksgiving... all of us here in f-dale say hello. I must say to all you gourmets out there, try this one and tattoo the recipe on your arm,,, you won't want to lose it!!!
This was THE BEST sweet potato pie my family and I have ever tasted. Absolutely
heavenly!!!! Thanks Jeremy! We will be enjoying this pie for every holiday celebration
and often during the year.
I am a brand new "cook" if you will at age 36, and decided to try this recipe out on Thanksgiving. I live in AZ but was born & bred in Philly, so I saw the use of Philly Cream Cheese & decided to give this a try.
A+ for sure, 5 stars, it was gone in about 5 minutes, that I had to go to the store on black friday to buy more to make for my husband!
I increased the sugar to 3/4 c because I'm not sure that this dish was intended to be a dessert. I added 1 t cinnamon and 2T whisky. 1.5 T vanilla was enough. I put it through my food processor to make it smoother. Crust: I needed a few T more butter for the crust. I added 1/2 c finely chopped pecans to the crust. I wasn't sure it if was supposed to go up the sides but I did get it up the sides about an inch. When the pie was done, I added the marshmallows and put the broiler on to very lightly brown the marshmallows, then chilled it. I called it sweet potato cheesecake. Even the kids liked it (the marshmallows helped).
Everybody is stalking me for this recipe. Superb and very easy. My seven-year-old niece makes it now.
* Percent Daily Values are based on a 2,000 calorie diet.
Sarah Contona's Sweet Potato Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 230
This is a satisfying Southern dessert that's perfect in fall and winter.
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