Reviewed: Nov. 7, 2009

My boyfriend has been craving sweet potato pie for months, so I finally decided to try this recipe. I used condensed milk instead of regular, and baked it for slightly longer than 1 hour. It was apparently better than what he's had in the South! Thanks so much for this recipe...I will definitely be using it again!!

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Beth G.

Living In: Hoboken, New Jersey, USA

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Reviewed: Nov. 7, 2009

Iv never made sweet potato pie before. My friend loves sweet potato pie. He was experiencing some saddness so I thought Id cheer him up with one. His initial reacion was not everyone can make that its hard. well this recipe is easy because he loved it n asked for it for his birthday and for Thanksgiving. So thanks for making me look good and we will see if aa way to a mans heart is through sweet potato pie. lol

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kelly

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Reviewed: Nov. 6, 2009

This is a really good pie, but if you want a really great pie, sub the white sugar for 2/3 cup of light brown sugar and the milk for 1 cup of heavy whipping cream. Also make sure those half teaspoons of nutmeg and cinnamon are heaping half teaspoons. I've been using this recipe for two years, and no one ever believes it's homemade (and there's never any left)!

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MIKAESIA

Living In: Decatur, Illinois, USA

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Reviewed: Nov. 4, 2009

Great recipe but you have to try roasting the potatoes instead. More sweet potato flavor and healthier than taking all the nutrients out by boiling.

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wingerone

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Reviewed: Nov. 2, 2009

Great pie, but guests couldn't tell it was sweet potato. They thought it tasted like pumpkin pie! Needless to say it is good. I reduced the sugar and used brown & white sugar. Added lemon juice and flour as other suggested.

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mommy2jands

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Reviewed: Nov. 1, 2009

I tried this recipe with asian sweet potatoes and it turned out pretty well. Although I would definitely halve the amount of sugar next time!

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Homi

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Reviewed: Nov. 1, 2009

Just tried this one out last night. Used a blender to blend everything together and still worked out great!!! Took a little longer than the time stated to cook fully for me. Keeps the sweet potato flavor well! I'm making another one tonight!

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brice7941

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Reviewed: Oct. 31, 2009

Simply delicious.

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Bobobwishes

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Reviewed: Oct. 29, 2009

This was my first attempt at a sweet potato pie and I loved how easy this recipe looked so I gave it a go. I used canned sweet potatoes rather than fresh and since I had a large can I doubled the recipe to make two pies, which is quite easy to do then you can simply freeze the second unbaked pie for an easy thaw and bake treat later. Overall this is an awesome pie. The only reason I am not giving it 5 stars is because it's a lot sweeter than I prefer. But a little sugar adjustment (for my taste) and this recipe is a keeper!

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Beth from Atlanta

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 28, 2009

Then I made this Last Thanksgiving... Everyone Loved it. I loved it! This is the Perfect Pie Recipe!!! You could defiantly make it instead of pumpkin pie too.

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Birchgoddess

Cooking Level: Intermediate

Home Town: Andover, Connecticut, USA

Living In: Lebanon, Connecticut, USA

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Reviewed: Oct. 27, 2009

My husband brought this to the firehouse and the guys could not get enough of it...even the "picky" ones were raving about it. Very easy to make!

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Jackie

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Reviewed: Oct. 24, 2009

Great, solid recipe. The biggest fault of this recipe is it calls for white sugar. A perfect sweet potato pie should have brown. I use brown and this recipe becomes the best one I've ever had. I use 2 cups of canned sweet potatoes instead of taking the time to boil them.

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veggiess

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2009

This is a great recipe, basic and easy. I grew up in the south and we had lots of sweet potato pie, and this one is better than I remember!

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REGINAHARRIS

Cooking Level: Intermediate

Home Town: Laurel Hill, Florida, USA

Living In: Gulf Breeze, Florida, USA

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Reviewed: Oct. 20, 2009

I used store-bought, pre-made pie crust and the pie turned out to be delicious. I would definitely make it again. Great for breakfast!

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mollyharding

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Reviewed: Oct. 18, 2009

It came out great. I too used 1/2 cup brown and white sugar instead of a full cup of white sugar. I added two teaspoons lemon juice, one teaspoon flour, used half the amount of butter and used cream instead of milk. Perfection. Thank you.

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natsenough

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Reviewed: Oct. 17, 2009

I baked this pie using 1/2 cup Splenda and 1/4 cup Splenda Brown Sugar. I added the additional spices recommended by SL, 1/4 tsp cloves and ginger and 2tbsp lemon juice. I also went with the suggestion of evaporated milk and additional tbls of flour. This is an excellent "no sugar added" Pie.

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elliemay

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Reviewed: Oct. 15, 2009

This is the first pie I ever tried to make and it was super easy!!! My hubby and his friend taste tested it and absolutly loved it!! Great simple recipe!!!

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ur1fan05

Cooking Level: Beginning

Living In: Killeen, Texas, USA

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Reviewed: Oct. 13, 2009

Really easy to prepare; however, on the 1st try, this was too sweet for my taste buds and it didn't sit well (it was too loose and it didn't rise (as noted in the recipe). I lessen the sugar to 5/8 of a cup and 1/4 pt of light cream instead of milk; yummy, yummy, yummy!!!

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Val G

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Reviewed: Oct. 12, 2009

Yummy pie. First time trying it and eating it. Added 1t extra vanilla, 1T lemon juice. When I cooked the sweet potato i peeled it cut it um into large cubes and microwaved it for about 8 minutes until soft. Way faster and easier :)Changed milk to evaporated milk, used 1/3 C of brown and white sugar together not each as 1C seemed too much. Used a 600gram sweet potato( more than a pound) as it made i thinker and 2T plain flour :) Thanks

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Patria

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Reviewed: Oct. 11, 2009

Yum! I didn't think the pie would set as the filling was so runny but it worked. I pureed the potatoes after boiling them and measured out 2 cups. I also didn't add all the sugar it called for. I used about 3/4 of the required amount and it was sweet enough.

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