Some reviewers have said this recipe is addictive, and I think they’re right! I make this pie sometimes twice a week, and I live alone. The first couple of times I made it, it was delicious, but the third time the filling was so runny that it was almost completely uncooked after an hour and half and was inedible. After that, I started weighing the potatoes before and after cooking and peeling. I think my problem and some of the reviewers’ problems with the pie filling being too “loose” and not setting up properly is the amount of sweet potato used. I discovered that no matter how I cook it, a one-pound sweet potato loses four to six ounces after cooking and peeling. It really sets up well using two cups of mashed potato, which is about a pound and a half before cooking, but I like it a LOT better using 2 1/2 cups of potato for a 9-inch deep-dish pie shell, which is using two one-pound sweet potatoes. Cooking time for me is usually one hour, sometimes an hour and 15 minutes. Also, the sugar and butter amounts don’t seem so much if you use 2 to 2 1/2 cups sweet potato. I use 3/4 cup white sugar (I prefer white over brown in sweet potato pie) and 6 oz. real butter. Unlike almost everyone else, it seems, I prefer lightly salted butter because I love the taste. The amount of sugar and spices (I use a lot more spice) can be tested before adding the eggs and milk. This pie is so delicious, but make sure you use at least two cups of mashed sweet potato!
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