Reviewed: Apr. 12, 2013

I think that this may be the best version of Sweet Potato Pie that I have ever eaten, let alone tried to make myself. I substituted the white sugar for brown because that is my preference. I also hand mashed the potatoes because I like the texture better than a pureed version. Even so, it was much better than I could have expected. I will definitely make this over and over again...

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Reviewer:

Hannah Cook

Reviewed: Feb. 19, 2012

Excellent pie! Good combination of textures and with a few changes, not too sweet. Love the crunchy topping!!

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Reviewer:

Deed

Reviewed: Nov. 28, 2011

Simply delicious!

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Reviewer:

Sandy76

Reviewed: Oct. 20, 2011

This pie is really really good. I did make a couple of adjustments, though. I used 1.5 cups buttermilk instead of light cream and I nearly doubled the pecan brown sugar topping. It was delicious!

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Reviewer:

ramonasma

Reviewed: Jan. 12, 2011

Yummy! But watch the praline topping closely while broiling to avoid burning.

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Reviewer:

schampion

Reviewed: Dec. 27, 2010

My husband thinks this is wonderful. You could probably cut the cream down to 1 cup. Before I added the cream I thought the flavor was good. The cream diluted the flavors, so I added more seasoning. Next time I won't add as much cream.

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Reviewer:

grace

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Reviewed: Dec. 15, 2010

This pie tastes better if you make a few days ahead.

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Reviewer:

roseytheriveter

Cooking Level: Expert

Home Town: Des Moines, Iowa, USA

Living In: Mechanicsville, Virginia, USA

Reviewed: Dec. 3, 2010

This was UNBELIEVABLE! I added bourbon to the topping the first time, and the second time I made it added dark rum to the topping. This is definitely going to become a turkey day staple!

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Reviewer:

Drusie

Cooking Level: Expert

Living In: Brooklyn, New York, USA

Reviewed: Nov. 26, 2010

This is delicious! It is sweet and creamy. FYI, I washed 4 large sweet potatoes, cut them in 3-4 chunks each, and baked them at 350 for about 30 minutes (I think) and then slipped the skins off. It was about right for the 2 cups. I also used half and half for the light cream, and I baked it in the "Spiced Pecan Crust" (recipe found here). I used finely chopped pecans for the topping, and it was very good--complementary to the texture.

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Reviewer:

Lara Fors

Reviewed: Nov. 26, 2010

I made this for Thanksgiving and chose not to tell anyone it was sweet potatoes until after they ate it everyone loved it they thought it was pumkin had they known it was sweet potatoe they would not of tried it. Now I should have no problems getting my kids to eat sweet potatoes.

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