Reviewed: May 17, 2009

This was the first time that I made sweet potato pie and it came out delicious. I read all of the reviews wondering whether or not I should substitute this for that, etc., and I decided to follow the recipe as is. Well, it came out perfect and was a big hit.

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Cynthia

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Reviewed: May 17, 2009

This was awesome....so much better than pumpkin pie

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winnie

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Reviewed: May 4, 2009

I was actually quite impressed with this pie, it's really very tasty. It's fairly reminiscent of a pumpkin pie, so this is a great alternative to an actual pumpkin pie for those who are allergic. My only recommendation is the same as my recommendation with my fave pumpkin pie recipe - double the spices and add in 1/2 to 1 teaspoon of allspice, and enjoy.

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Kim

Cooking Level: Professional

Home Town: Denver, Colorado, USA

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Reviewed: Apr. 24, 2009

I made this pie for my office party and everyone could not believe it was sweet potato. Delicious!

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Susie

Cooking Level: Expert

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Reviewed: Apr. 20, 2009

This was the best sweet potato pie I've ever made. I used a thinner pie crust, so I able to get 2 pies from this recipe. One thing I did that I read from the reviews that I'd recommend is, instead of using 1 cup of white sugar, I used 1/2 cup of white and 1/2 of brown sugar. Also I'd blend the potato before adding any other ingredients.

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Albert

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Reviewed: Apr. 20, 2009

WOW, THIS WAS OUTSTANDING, AND EASY. QUICKLY BECAME ONE OF MY FAVORITE RECIPES. THANKS

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CHEYENNE

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Reviewed: Apr. 17, 2009

Turned out great and was really easy. I would also suggest adding a small amount of flour to thicken up the mix as it didn't cook fast enough and I ended up baking it 10-15 mins longer than it called for just to get the middle of the pie to not be "jiggly" and goopy.

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Kimberly

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Reviewed: Apr. 6, 2009

I am no longer "allowed" to make pumpkin pie as my husband likes this so much more.

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Jes

Cooking Level: Intermediate

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Reviewed: Apr. 1, 2009

This is the first time I made a sweet potato pie, it came out great. The recipe is so easy to follow. I used canned sweet potatoes instead of fresh to save time. I will make it again for the holidays. Thanks for a great recipe.

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nena

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Reviewed: Mar. 29, 2009

Sweet potatoes are 'sweet' by nature and do not need 1 cup of white sugar. I used 1/3 cup Brown Sugar, and it was such a fine improvement that I have decided to feature this improved version in my newest church cookbook.

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Mrs. Evelyn Paradies

Cooking Level: Professional

Living In: East Moline, Illinois, USA

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Reviewed: Mar. 21, 2009

This recipe is delicious. I have made it several times, and it has turned out wonderful every time. Everyone who tastes it loves it.

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pyperann

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Reviewed: Mar. 19, 2009

This was my first time making Sweet Potato Pie and it turned out great! I made this for my boyfriend who ate this growing up and he said it was very good! Easy to follow recipe.

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Hailey

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Reviewed: Mar. 15, 2009

I just made this pie and it was great! My husband said the best sweet potato pie he has ever had. I doubled the recipe and had some filling left over so will use deep dish crusts next time. I took advice from other reviews and added flour and divided the white sugar with brown. The pie is seasoned perfectly and set up great too. Will make this yummy pie again and again.

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Amber Lamber

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Portland, Oregon, USA

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Reviewed: Mar. 6, 2009

very good recipe i do recomend it (it was my first sweet potato pie it was easy to make)...i made it for my friends birthday she loved it! though i did do one different thing..i made the crust on my own...

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Patsy_H

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Reviewed: Mar. 5, 2009

I take this to all potlucks now and it always get raves.

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shirley

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Reviewed: Mar. 1, 2009

This was amazing! I made a few changes- I used margarine instead of butter (cuz I didn't have any), I added a half teaspoon of ginger, and I roasted the sweet potatoes in the oven just to amp up the flavor. All in all this was the BEST sweet potato pie I've ever tasted!

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ramie7224

Cooking Level: Intermediate

Living In: Augusta, Georgia, USA

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Reviewed: Feb. 18, 2009

This recipe is always a favourite - I actually am a bit more liberal with the cinnamon and nutmeg (I don't think you can have too much) It's a great recipe and I definitely recommend it!

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LadyCSM

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Reviewed: Feb. 7, 2009

This was an unexpected delight! The recipe was easy and with a dollop of whipped cream, it was perfect. I found that it had a nice texture and held its shape on the plate. I made two for two separate homes for Thanksgiving and each reported that there wasn't a crumb left! Thanks

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captcook

Cooking Level: Expert

Home Town: Gloucester, Massachusetts, USA

Living In: Plymouth, Massachusetts, USA

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Reviewed: Feb. 3, 2009

Absolutely phenomenal! My dad said this is the closest to my mom's sweet potato pie than any he's every had (and she was da best!!!) I separated the eggs and beat the egg whites before blending them in (I guess I thought it would make the pie extra light). It's an extra step that you don't have to do, but the pie was very custardy and not heavy at all. It also came out beautifully orange. I used ready-to-use deep dish pie crusts too. Other than that, followed recipe to a "T". Thanks for this recipe! I love this website, I'm becoming known as a great cook...if people only knew my secret was AllRecipes.com!

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Jeanne

Cooking Level: Intermediate

Living In: Detroit, Michigan, USA

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Reviewed: Feb. 3, 2009

Everyone (including total food snobs) i have made this for freaks out. It is incredibly light and airy and the perfect amount of sweetness. Even people who "don't feel like dessert" ended up having seconds!

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