Reviewer:

JennBenn

Cooking Level: Intermediate

Home Town: The Colony, Texas, USA

Living In: Springboro, Ohio, USA

Reviewed: Nov. 20, 2012

Thank you so much. i loved this recipe,i followed the steps and the pie turned out great.The flavor is so yummy ,i made my own pie crust but i am sure this recipe will work with any crust. xoxoxoxo

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Reviewer:

kbebe

Home Town: San Antonio, Texas, USA

Reviewed: Nov. 19, 2012

I made this pie tonight just to practice for Thanksgiving on Thursday. It turned out great. I will add a tad more sugar next time. I would love to find out how to make the crust more flaky too. Over all great recipe.

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Reviewer:

tonya j

Cooking Level: Intermediate

Reviewed: Nov. 19, 2012

I just made this pie and ate it while it was still a little hot in the middle. I read reviews and combined suggestions and added a few of my own. I used a large can of yams/sweet potatoes. I used evaporated milk. To cut calories I used 1/4 c Splenda/white sugar and 1/2 c regular brown sugar. I used 1 t pumpkin pie spice. Next time I will use Splenda/brown sugar mix. I did add 15 minutes to the baking time. This was my first time to make a sweet potato pie. It was excellent.

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Reviewer:

Catherine

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Tulsa, Oklahoma, USA

Reviewed: Nov. 19, 2012

I love this recipe it the best thing ever happen to me my family loves the sweet potato pie.

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Reviewer:

Tracey

Reviewed: Nov. 18, 2012

Absolutely delicious! I took a short cut and used canned sweet potatoes, used less sugar, added pecans at the bottom, and the pie was still delicious!

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Reviewer:

GreatCook

Reviewed: Nov. 17, 2012

First time Sweet Potato Pie, and I loved it! The 1 pound is a little vague. I used 2 sweet potatoes just under 1lb each, that came out to about 2 cups mashed. Perfect amount. Nuke/bake the potato. Boiling is no bueno for flavor or nutrients. Use a deep dish pie crust. Preferences: 1/2c white sugar & 1/2c brown is not too much sugar for 2c sweet potato. Cream or evaporated milk instead of milk. HEAPING 1/2 tsp of nutmeg and cinnamon (especially with 2c sweet potato). BONUS recommendation: 2 tablespoons of bourbon instead of 1 teaspoon of vanilla. I don't know why people complain about how long it takes to cook. Mine was done in 50 minutes. You don't want it to be cooked dry. Don't worry about it rising out of the crust, it will go down. Wonderful with homemade whipped cream. I am a new fan of the sweet potato pie, and I feel no need to look for another recipe.

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Reviewer:

Brian

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Carrollton, Texas, USA

Reviewed: Nov. 15, 2012

This was very good!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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Reviewer:

KaelynMixon

Home Town: Birmingham, Alabama, USA

Reviewed: Nov. 15, 2012

All I can say is amazing! Simple recipe, great taste, and I will be making it again. This will become my family recipe! The only change I made was believe it or not, I did not add the milk; the pie filling was quite moist with all the other ingredients and I was afraid it would not firm up, so I took a chance and omitted it. The pie still came out perfect and it was a hit with the kids!

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