Sweet Potato Pie II Recipe

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Most Helpful Positive Review

Nov 06, 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.

—chefleelee

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Most Helpful Critical Review

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.

—G G

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301 Ratings

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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.

—DAWN329

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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.

—Lonnie

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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!

—N.NERO

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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.

—Angele

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Jan 03, 2009

This pie tastes great but it's too airy and fell apart even when cold. There is also way too much butter. I made a note to reduce the butter by half next time and to not beat the whites separately. The baking time was a bit short.. needed 15 minutes more baking, but I guess that depends on the type of pie plate you are using.

—Edion

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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.

—GRAMMABEA

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Nutrition

Calories
449 kcal
22%

Carbohydrates
60.2 g
19%

Cholesterol
88 mg
29%

Fat
21.6 g
33%

Fiber
2 g
8%

Protein
5.5 g
11%

Sodium
361 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sweet Potato Pie II

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 449
Calories from Fat: 195

% Daily Value *
Total Fat 21.6g 33 %
Saturated Fat 10.3g 52 %
Cholesterol 88mg 29 %
Sodium 361mg 14 %
Potassium 256mg 7 %
Total Carbohydrates 60.2g 19 %
Dietary Fiber 2g 8 %
Protein 5.5g 11 %
Sugars 38.2g
Vitamin A 120 %
Vitamin C 6 %
Calcium 12 %
Iron 20 %
Thiamin 12 %
Niacin 20 %
Vitamin B6 12 %
Magnesium 10 %
Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.