Reviewed: Nov. 26, 2010

I didn't notice that there was no sugar in this! I used about twice as much spice - accidentally - and leftover mashed sweet potatoes from Thanksgiving dinner. I thought it was wonderful. I used a no-roll pie crust recipe that I found here, too. (didn't have any shortening in the house) I really liked this pie and will make it again. We ate it warm, with vanilla yogurt, for breakfast. This could become our Day-After-Thanksgiving breakfast tradition.

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Reviewer:

Mary C

Reviewed: Nov. 25, 2010

I too am surprised anyone would blindly make this without adding sugar, although I'm not convinced that the ommission of sugar by Lisa was an accident. That said, I would never, ever use canned sweet potatoes to make this pie or any pie. Nor would I boil them. I bake mine to maximize the natural sweetness and flavor that sweet potatoes (actually Yams) are famous for. Yes, it's more of a hassle that way but if I was only after convenience then I'd buy a ready-made pie instead of making my own. I added the sugar amounts suggested by diab96 and also added more clove and less nutmeg than the recipe calls for. Not quite a complete swapping of the two amounts but about halfway inbetween that and what the recipe calls for. Sorry, no exact measurements. I tend to wing it and forgot to write down the precise amounts. I also added 2 teaspoons of vanilla extract (real, not the fake stuff).

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Reviewer:

Kevin

Reviewed: Nov. 24, 2010

I wonder if she meant to use sweetened condensed milk instead of evaporated milk? That would add the missing sweetness.

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Reviewer:

JAJAJOJO

Reviewed: Nov. 20, 2010

I think she forgot to put sugar down as an ingredient. I use 1/3 cup dark brown sugar and 1/4 cup white sugar and some lemon zest and it turns out wonderfully.

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Reviewer:

Strongtowr517

Reviewed: Nov. 17, 2010

Quick, easy, delicious. This pie tastes like sweet potatoes, not corn syrup. Some people will find this too much of a contrast to their normal high-fructose diet. I found it perfectly lovely!

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Reviewer:

hoosiercheetah

Reviewed: Aug. 17, 2010

basic concept is good..I added 1/2 cup brown sugar and 1/3 cup white sugar and a teaspoon of vanilla

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Reviewer:

Victoria Gomez

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Cooking Level: Professional

Living In: Aurora, Colorado, USA

Reviewed: Nov. 29, 2009

Lisa H. must have forgotten the sugar ingredient, and I can't believe anyone would make this blindly without sugar then rate it poorly. Add 2/3 cups of sugar and 1/3 cup of brown sugar and it is one of the best and easiest sweet potato pie recipes I have ever made.

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Reviewer:

diab96

Reviewed: Nov. 2, 2009

I didn't exactly like this. It didn't have any sugar in it and I could tell. I will not make this recipe again.

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Reviewer:

lynnshamrock

Reviewed: May 27, 2009

I have compared all 4 sweet potatoe pies nutritional value. I am looking for more of a side dish then a dessert. I think this may be the one. Less (no) sugar is best for us older adults watching our weight, but I hear your reviews about the abscence of sugar.....I want to taste the sweet potato not the sugar. Will let you know.....

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Reviewer:

cher

Reviewed: Jan. 12, 2009

It's funny reading the reviews -- people either hate or love this recipe. I enjoyed it. I did add 1/3 cup sugar bc I was making it for a birthday party and didn't want to disappoint the sweet tooths. Next time I will make it without sugar, though, bc I prefer things a little less sweet when the flavor is so good otherwise. I also used unsweetened rice milk bc there's a dairy allergy in my family, and that probably added a bit of extra sweetness.

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