Reviewed: Apr. 7, 2012

This was easy and fun to make! My family loved it. The pie was gone in two days. Will efinitely need to make this frequently!

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MercBenz

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Dec. 14, 2011

Great Outline. I tweaked the recipe to fit what I wanted. I used a butter substitute called Earth Balance, whole wheat pie shells, a cup more of organic sugar, 6 white sweet potatoes (I wanted to make two pies) and just a can of evaporated milk along with the spices. I forgot the rum though. Next time.

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Food Adventurer

Reviewed: Jul. 3, 2011

Hands down the best sweet potato pie I have ever made! I was sceptical about using only using 3/8 a cup of sugar, but it was the perfect amount. I only used 1 tbsp of rum but I think 2 would've been fine.

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Reviewer:

jam11es

Reviewed: Dec. 11, 2010

GREAT. I think the 3/8 cup sugar is an error. It's very odd to see 3/8 cup in a recipe. Anyway, I used 1/4 c light brown sugar and 1/4 cup Splenda and grated fresh nutmeg. Mixed all in blender. Very easy. Everybody LOVED this pie. Even the picky folks. I made it again without the nutmeg and they loved it too. Everyone raved about the perfect consistency and the actual TASTE of sweet potato. OH, I used beautiful, ORGANIC sweet potatoes.

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Carol

Reviewed: Nov. 26, 2010

Awesome Awesome!! I had been using the recipe off the pumpkin can and substituting sweet potatoes for years and was scared to try a new recipe, this was better then I ever expected. I used Vanilla instead of rum and was very wonderful!!

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Reviewer:

Karen

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Mounds View, Minnesota, USA

Reviewed: Nov. 15, 2010

This recipe doesn't need the rum. It's wonderful with out it. I needed 2 pies so by doubling the recipe I had to double the amount of evaporated milk. For that reason I added 1 extra egg to keep everything creamy. This amount of milk calls for extra spices and extra sugar. I used 1 full teaspoon of cinnamon( 2 would be ok if you love cinnamon) Instead of nutmeg(don't care for) I added 1/2 teaspoon of ginger and 1/4 teaspoon cloves. I added 2 teaspoons of vanilla extract. I used 1 1/4 cup of white sugar and 1 cup of light brown sugar. Sounds like lots of sugar but my family & friends who don't like things too sweet said this is my best sweet potato pie yet! So thank you for this original recipe! ( I always use Marie Calendar's pie crust/frozen food isle)

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Joanne

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Reviewed: Oct. 23, 2010

This was my first sweet potato pie attempt and I think it turned out yummy! I had enough filling to fill 2 deep dish pre-made crusts. The only thing extra I added was a dash of ginger and a little extra cinnamon because I love cinnamon :) Thanks!

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redheadbh

Reviewed: Mar. 2, 2010

This was great

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Reviewer:

ollied

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rosedale, Maryland, USA

Reviewed: Jan. 2, 2010

I mixed this in my blender, which yeilded a very professional even texture. With that said, this recipe needs something more, it's a tad bland. Next time, I'll add vanilla, more of the spices, and brown sugar since it could have been a bit sweeter, too.

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JULIAGULIA3

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

Reviewed: Dec. 23, 2009

This is one of the best recipes I have ever tasted. It does need more sugar though. My in-laws were fighting over my pies and said they haven't had a sweet potato pie this good since my mother-in-law passed away in 2001. Great!!!!

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