The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 27, 2009
I used half & half instead of the milk and split the sugar to 1/2 white and 1/2 brown sugar. And all I can say is wow! I tried sweet potato pie about 10 years ago and it was ok... Had some extra sweet potatoes around and the kids wanted to try sweet potato pie. This totally surprised me! Great recipe. You must try it!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 27, 2009
Great flavor but not the texture that I was looking for.
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Cooking Level: Intermediate

Living In: Dolton, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 27, 2009
I made this same recipe 2 years ago and i KNEW i could rely on it again. This is a delicious and simple recipe and the only one I will use to make this pie! I used it to the t with NO modificaitons!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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Reviewed: Nov. 27, 2009
This is the third time I've made this pie...it comes out beautiful and delicious every time!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 27, 2009
Lovely! Soft and delicious with the perfect amount of sweetness and spice. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 27, 2009
I dreamed about this Pie!!!It was so good when I made it. I really loved it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 27, 2009
I couldn't believe that it taste so much like pumpkin pie. Maybe I'm using the same spices. I twet the recipe by using 2 Tbsp of flour, evaporated milk, 1/4 cup of sugar, and other spices like ginger and clove. The pie came out great since this is my first time making a sweet potato pie. It is so cheap to make. My Yams (sweet potato) cost me $1.50. Pie shell $1.50. You just can't beat a fresh pie with preservatives. Unfortunately, in my whole family, only me and my sister likes yams. All for me and Vitamin A!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 27, 2009
This WAS a great recipe. I took the advise of some reviewers and used evaporated milk, and half brown sugar. I also added 1/4 tsp cloves and ginger. I got high praise for these pies! This will be the recipe I use going forward!
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Cooking Level: Expert

Home Town: Aurora, Colorado, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 27, 2009
PHENOMENAL! It tasted better than my grandma's! As other reviewers, I made these adjustments: 1. Used sweetened condensed milk (Eagle Brand) instead of regular milk 2. Wrapped sweet potatoes in foil to bake them for 65 minutes at 400 degrees Removed skin, then blended sweet potato in blender to remove the strings. 3. Used 1/2 cup of organic sugar ("Sugar in The Raw") instead of 1 cup of white sugar. 4. Doubled the spices. 5. Added 2 tablespoons of flour to the sweet potato mixture. 6. Baked the thawed pie crust (itself) for 12 minutes. I had a deep dish pie crust, and the filling was enough for one deep dish (I used 4 medium sized potatoes). I'm cooking another one today!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 27, 2009
Very good and easy to make. Thanks for posting!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 26, 2009
Just wonderful! I made it for Thanksgiving this year, and the whole thing got eaten in half an hour. Not too sweet, but still nice and rich. My yam weighed in at 1 lb 6 oz, so I was afraid that it might not all fit in the crust, but it just made a nice deep pie. I used my own crust recipe from Jeff Smith, and it worked beautifully. I did use half white sugar, half brown, and I was out if vanilla (that is a new one for me, lol!), and I added a pinch of ginger for depth. Thanks for sharing, this will be my new standard!
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Cooking Level: Expert

Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 26, 2009
This is an excellent recipe. I lost my recipe and boyfriend wanted homemade pie for thanksgiving. I knew where to find the best recipe. I made 4 pies and added two teaspoons of fresh lemon juice and two tablespoons of flour to the recipe for 4 pies. It turned out great. I recommend this one.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 26, 2009
Really, REALLY good. Made it today for T-Day. After reading the other reviews, I made a few minor small changes: added 1/2 tsp ginger, added 2 tsp fresh lemon juice, cut back the sugar a little from 1 c white to 1/2 cup brown sugar and 1/4 c white, and roasted the sweet potatoes (2 big ones) instead of boiling them (less watery, richer tasting, and a lot less stringy.) If you're a stickler for form, you may want to add just a tbsp or 2 of flour to give it more body and make it easier to cut - but if you're okay with a slightly sloppy pie, it's fabulous just as it is. Looking forward to pie for breakfast... ;) thanks, cougaar!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 26, 2009
Oddly enough my town ran out of Pumpkin two days before Thanksgiving. I couldn't bring myself to buy a pumpkin pie from the store, so I decided to make this. My husband was so bummed that there would be no pumpkin pie BUT when he tried this he was amazed!! It was absolutely delicious. I followed some of the suggestions of others - 1/2 white, 1/2 brown sugar, a squeeze of fresh lemon juice and a couple of Tbsp of flour. I also added a pinch of salt, some extra spices (more cinnamon, ginger and a pinch of cloves). I microwaved the potato until soft - about 12 minutes total. Put the mix in my stand mixer and put it through a sieve before it went into the pie shell as there were some bits that just weren't smooth. I used the No Fear Pie Crust - it is easy, delicious and I always get so many compliments on it - it almost tastes like a cookie. I will make this again and again. Thanks so much for a great recipie!
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Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 26, 2009
Great recipe, very easy to follow, 1st time making a pie and I rocked with it this recipe
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 26, 2009
Fantastic! This was my first attempt at sweet potato pie and everyone loved it. Thanks so much as I needed a home run of a desert for Thanksgiving.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 26, 2009
just made it! It is perfect .. easy and perfect !thats all I can say
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 26, 2009
This was soo good, I had to stop myself from eating soma as soon as it cooled - definitely a holiday staple from here on out.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 26, 2009
Great recipe! I gave it a 4 instead of a 5 because I had to make some changes. I used about 1.5 pounds of sweet potato. I had to add 1 tbsp of flour because the mixture was so thin. Like other reviewers, I also used half white sugar and half brown sugar. I doubled the cinnamon and used evaporated milk as well. Also, I used a deep dish pie crust. One other thing, I separated the egg whites and beat them until they peaked and folded them into the mixture last. It made the pie just a bit lighter and was definitely worth the extra work! Have made this pie several times and will continue to do so!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 25, 2009
i made this recipe and I found it to be way too sweet. I added an additional 4 ounces of sweet potato, and I reduced the sugar by 1/2 cup and it was perfect. As for the "liquid" component - I solved that by adding a tablespoon of flour. It has a nice flavor to it. It tastes great in a homemade butter crust. :)
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