Reviewer:

Reviewed: Feb. 28, 2012

I loved it!! I made this recipe for thanksgiving & it was hit with the entire family!! I did add a teaspoon of lemon extract for that extra zest...

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Reviewer:

Illaya G Porter

Home Town: Chicago, Illinois, USA

Reviewed: Dec. 25, 2011

This pie was incredible. What made it over-the-top for me was roasting the sweet potatoes until they were well carmelized and mushy. Thanks for this great recipe!

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Reviewer:

shawnisalk

Reviewed: Dec. 14, 2011

This was my first attempt at sweet potato pie, and I have to say, we weren't disappointed! The only changes I made were I added 1 tsp vanilla and 2 tbs dark rum.

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Reviewer:

Laura A.

Home Town: Pasadena, Texas, USA

Living In: Round Rock, Texas, USA

Reviewed: Dec. 13, 2011

This pie is easy to make and tastes delicious! I added Brandy flavor to it.

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Reviewer:

Erika

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Houston, Texas, USA

Reviewed: Dec. 11, 2011

this will be my go to recipe for sweet potato pie. The only thing i changed was to reduce the brown sugar by 1/2. Everyone loved the pie, i gave pies out as gifts to my family and each one called to rave about how they ate the entire pie by themselves. :-)

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Reviewer:

Shenik

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Owings Mills, Maryland, USA

Reviewed: Dec. 1, 2011

Absolutely scrumptious !!! My husband says this is better than any pumpkin pie he ever ate. A new favorite with my family.

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Reviewer:

gcrazyerma

Reviewed: Nov. 25, 2011

I replaced the ginger with a fourth as much of ground cloves because ginger = pumpkin pie to me (1/4 teaspoon for two pies, would be 1/8th for one) and halved the sugar. 1 cup of sugar total, 1/2 brown and 1/2 white Doing this allowed me to replace my tried and true, modified and tested over the years, sweet potato pie recipe (lost in a move). Everyone loved it! Note: Folding in the egg whites makes for a fluffier/higher pie which I learned a few years into making these for the holidays. So it's worth the trouble. My only complaint is how long it took to set. Needed 15 extra minutes of baking total. Picture perfect when done.

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Reviewer:

aesedai

Reviewed: Nov. 24, 2011

This was my first time making this type of pie. Very easy and a nice base for you to experiment with. I did omit the white sugar. It was sweet enough using only brown sugar. If you don't separate the eggs, it will have the consistency more like pumpkin pie. I added 1 teaspoon of vanilla, juice of half a lemon and the zest. I only had pumpkin pie spice, so I used a teaspoon instead of separate spices. Also, I usually bake my crust first until golden brown before filling and baking.

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