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Sweet Potato Pie II
SUBMITTED BY:
Cathy
PHOTO BY:
IVANDIEPART
"My brother loved this pie so much that he learned to make it."
RECIPE RATING:
Read Reviews
(131)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
40 Min
READY IN
1 Hr
Original recipe yield 1 - 9 inch pie
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups mashed sweet potatoes
1/4 pound butter, softened
2 eggs, separated
1 cup packed brown sugar
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup evaporated milk
1/4 cup white sugar
1 (9 inch) unbaked pie crust
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DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a mixing bowl, combine the sweet potatoes, butter, egg yolks, brown sugar, salt, ginger, cinnamon, nutmeg and evaporated milk. Mix together well.
Beat egg whites until stiff peaks form; add 1/4 cup sugar and fold into sweet potato mixture.
Pour into pie shell and bake at 400 degrees F (200 degrees C) for 10 minutes. Reduce heat and bake at 350 degrees F (175 degrees C) for 30 minutes or until firm.
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REVIEWS
Reviewed on Feb. 12, 2006 by DAWN329
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DAWN329
Feb. 12, 2006
I made his recipe for my boyfriend and he absolutely loves it. He is VERY picky when it comes to sweet potato pie (usually only liking his mother's) but he is in love with this one. I made one slight change. I substituted the evaporated milk for eggnog. The eggnog gave it and entirely different twist that was absolutely wonderful. I also let it bake about 10 minutes longer so the center firms up. This recipe is now my standard.
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13 users found this review helpful
I made his recipe for my boyfriend and he absolutely loves it. He is VERY picky when it comes...
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Reviewed on Oct. 17, 2004 by N.NERO
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N.NERO
Oct. 17, 2004
Oh my Gosh! This is the best sweet potato pie I have ever had. I usually spend $8 on one from a bakery and now my family and I love this one. I can't believe how good this is and in such a short time! I used canned yams and half&half because I did not have milk. I also made my own crust(French Pastry Pie Crust on this site, also a winner) and used a spingform pan. My sweet potato recipe search is over! You gotta try this you will love it!
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10 users found this review helpful
Oh my Gosh! This is the best sweet potato pie I have ever had. I usually spend $8 on one from...
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Reviewed on Dec. 17, 2003 by
Lonnie
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Lonnie
Dec. 17, 2003
This splendidly spicy, buttery rendition of the Old South Favorite is more historically authentic by using brown sugar and remembering to add GINGER to the spices. Very early American, old fashioned and perfectly delicious. Can also be doubled for two pies.
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9 users found this review helpful
This splendidly spicy, buttery rendition of the Old South Favorite is more historically...
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Reviewed on Nov. 6, 2007 by
chefleelee
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chefleelee
Nov. 6, 2007
EXCELLENT! Very easy and tasty! For those of you who claimed that the filling was too "mooshy", try baking the potatoes in the oven and not boiling them. Baking them intensifies the flavor of the potatoes.
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8 users found this review helpful
EXCELLENT! Very easy and tasty! For those of you who claimed that the filling was too...
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Reviewed on Jan. 18, 2007 by Angele
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Angele
Jan. 18, 2007
I followed the recipe and I didn't really like that much. I found it tasted to much like pumpkin pie. Not quite what I was looking for. The filling was a little chunky and I had to cook it longer then what was recomended and it still came out too mooshy. A good recipe if your looking for something like a pumpkin pie with a little twist though.
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7 users found this review helpful
I followed the recipe and I didn't really like that much. I found it tasted to much like...
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Reviewed on Oct. 31, 2006 by
Edion
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Edion
Oct. 31, 2006
This pie tastes great but it's too airy and fell apart even when cold. The leftovers held together only after being refrigerated overnight. There is also way too much butter. I plan to make it again with these changes: no more than 2-3 tbsp butter and I won't separate the eggs and beat the whites separately. The baking time was a bit short.. needed 10-15 minutes more baking, but I guess that depends on the type of pie plate you are using.
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7 users found this review helpful
This pie tastes great but it's too airy and fell apart even when cold. The leftovers held...
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Reviewed on Dec. 27, 2005 by GRAMMABEA
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GRAMMABEA
Dec. 27, 2005
I have made this sweet potato pie 4 times. Followed the recipe, made no alterations or substitutions and the pies were great. Am no longer making pumpkin pie as this is so much better.
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7 users found this review helpful
I have made this sweet potato pie 4 times. Followed the recipe, made no alterations or...
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Reviewed on Dec. 12, 2006 by
Jill
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Jill
Dec. 12, 2006
I also had to leave my pie in the oven for an extra twenty minutes because it still looked pretty jiggly in the middle. The extra time allowed the top to get a nice golden brown crust on it, and when cooled, it caramelized. It's a tasty pie, and it looks great. If there's anyone who doesn't like the texture of pumpkin but does like the flavor, this would be a great substitute. Everyone at Thanksgiving liked it, but it didn't stand out because we also had pumpkin pie. It would definitely be perfect for when it's the only spiced pie.
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6 users found this review helpful
I also had to leave my pie in the oven for an extra twenty minutes because it still looked...
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Reviewed on Dec. 9, 2007 by Ava
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Ava
Dec. 9, 2007
Very good recipe...nice texture and flavor. I would recommend that the sugar be reduced. The amount in the recipe made the pie much too sweet. I will be making this one for Thanksgiving Day dinner instead of my usual pumpkin. (later) I did make this pie for T-Day dinner. No one could tell the difference between this and pumpkin.
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5 users found this review helpful
Very good recipe...nice texture and flavor. I would recommend that the sugar be reduced. The...
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Reviewed on Nov. 13, 2007 by
G G
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G G
Nov. 13, 2007
Recipe is good, but mine is better. Add a half teaspoon of lemon extract and vanilla extract; instead of all evaporated milk, add half evaporated milk and half sweet condensed milk. Will not need to use so much sugar. Prepare in pie crust and freeze until ready to cook. Prepare and keep in the freezer to have year round.
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5 users found this review helpful
Recipe is good, but mine is better. Add a half teaspoon of lemon extract and vanilla extract;...
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