Reviewed: Nov. 20, 2009

This is by far the most wonderful little piece of heaven on earth! I love this pie!

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Caroline

Cooking Level: Intermediate

Home Town: Brule, Wisconsin, USA

Living In: Red Wing, Minnesota, USA

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Reviewed: Nov. 20, 2009

My first sweet potato pie ever and it was DELICIOUS! Extremely pleased with this recipe. Some advice for those that found it too runny: 1) I added two pounds of sweet potato (two medium/large ones) 2) I did not boil the sweet potatoes (which adds water to it). Wrapped mine with foil and baked in the oven for 65 min at 400F. Gave it a much richer flavor. And the resulting consistency was perfect. Also, I made my in a 10" tart pan - the presentation was gorgeous! And the directions didn't have to be changed at all (bake time and temp were still okay).

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Em

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Reviewed: Nov. 20, 2009

I find half and half or cream better than milk (perhaps not as good for us, that's understood). This recipe was quite good but I did use half and half.

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Cindy

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Reviewed: Nov. 20, 2009

This pie was quite good but I look forward to trying another reviewer's suggestions. I really want a sweet potate pie that sets itself apart from pumpkin pie; I think Melis' suggestions will help.

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Arlie

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Reviewed: Nov. 19, 2009

I would add a half teaspoon of lemon extract, along with adding chopped sweet potato (hand stirred) after mixing all ingredients...To give it body...That's how I make my original sweet potato pie.

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Manamisugar

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Reviewed: Nov. 18, 2009

Very good. I added an extra egg, 1/4tea ginger powder, 1/4 cloves and 1/2 fresh lemon juice. I also added mini marshmallows the last 10 minutes and it came out delicious.

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TRACY5S

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2009

First time making a Sweet Potato Pie and am quite happy with it. My husband, who when he saw the boiled sweet potato said it didn't seem appealing, liked it and took some to work today. As I can't get pumpkin or canned pumpkin where I live in Sweden, this will do the trick!

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ChrysintheKitchen

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Reviewed: Nov. 16, 2009

Very, very good! I think next time I will add more spices, but still, it was excellent! Nothing but compliments on it!

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Amy

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Reviewed: Nov. 16, 2009

Delicious! It was my first time making sweet potato pie, and this recipe was fantastic! Instead of using 1 cup white sugar I used 1/2 cup brown sugar. I don't like my desserts too sweet. I also used only 1/4 cup of butter instead of 1/2 cup. It turned out to be just right for me!

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susieq624

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Reviewed: Nov. 15, 2009

Tasted exactly like I wanted it to! I doubled the spices and added 1 T of flour as suggested by another reviewer. This was a test pie for a pie making contest at work - I plan to use it for sure!

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shrimps

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Nov. 15, 2009

Really amazing. I followed the advice of other reviewers and added flour to thicken the mixture, and half brown sugar, half white. (Next time I may reduce the sugar by half. It is pretty sweet, and I really like the taste of sweet potato.) Also, I can't find my cinnamon, so I just used nutmeg and ginger. WARNING! The mix is very runny, and fills a pie crust to the top. Place pie in oven very carefully to avoid spilling. Besides all of that, this is an incredible recipe, and can be adapted to suit your taste. (Maybe next time I will add some pecans... MMmmm.)

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Caitlin

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Reviewed: Nov. 14, 2009

Nice basic idea, however sweet potato pie has NO cinnamon, so that was omitted and only nutmeg and mace were used as is traditional. I also use no real measurement for heavy cream or half and half instead of milk, you only add what you need and depending on the moisture content of the potatoes it is different every time. Milk isn't rich enough. I also bake much like a pumpkin, raising the heat to 425 or so for about 10-15 minutes then lowering for the rest of the baking time. It's a good basic idea and with a few tweaks became incredible!

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melis

Cooking Level: Professional

Living In: Stratford, Iowa, USA

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Reviewed: Nov. 13, 2009

This pie was disapointing...it is a good basic recipie but it is not nearly as sweet as some claim. I would add more sugar and add more nutmeg and cinamon to add to the flavor. If you want a pie that taste store bought this is the recipie for you, but if you want something that taste homade I would keep looking...overall it's not a bad tasting pie just not what I was looking for

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Aprilnae

Home Town: Arlington, Virginia, USA

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Reviewed: Nov. 13, 2009

We are a family of 6 and we all felt that this recipe was not very tasty at all. I served it warm just like I did with another sweet potato recipe and it wouldn't hold it's shape. Overall it just wasn't worth making ever again.

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delarnp

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Reviewed: Nov. 12, 2009

I made this yesterday because I had frozen, cooked sweet potatoes on hand. I thawed them and drained off the excess liquid that accumulated. I used this recipe but took other readers suggestions and added about 1/2 tsp. each of ground ginger and 1/4 tsp. ground cloves, used canned, evaporated milk and used 2 cups sweet potato pulp. I also used 3/4 C. brown sugar instead of the white. It turned out very good and my husband gobbled it up. My reason for a 4 is twofold, first - it tastes almost exactly like pumpkin and not like sweet potato and secondly, I changed the recipe. I liked it but I don't think it's the best out there so I'll keep looking but would recommend this one with reservations.

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DinnerDiva

Cooking Level: Expert

Home Town: New Castle, Pennsylvania, USA

Living In: Saint Augustine, Florida, USA

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Reviewed: Nov. 11, 2009

this pie was sooo good. my family loved it last year. this year im going try it with splenda to cut some calories :)

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Kena

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Reviewed: Nov. 11, 2009

i think i too like pumpkin more although everyone at the party i went to enjoyed the pie. i added flour as per a lot of people's suggestions and i thought that made it taste dry.

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MissTurtle

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Nov. 9, 2009

Tried this recipe after losing mine. It's perfect except while you're mashing the potatoes, remove the beeters 5-6 times if not more and remove the "strings" from the beeters. It makes for a much smoother pie.

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