Reviewed: Dec. 26, 2011

Husband wanted sweet potato pie for Christmas so I went with this recipe but tweaked it as follows: 4 big yams (unscaled recipe called for 6 but when we were shopping, we were looking at a different recipe); used nutmeg instead of cinnamon and ground allspice; nixed the salt. The pies were an absolute hit! Sent some to mother in law and she called and said she loved it.

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Reviewer:

teamspears

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Cooking Level: Beginning

Reviewed: Dec. 19, 2011

I added a handful of chopped pecans to this deelicious Southern recipe Y'all. Never seen pie disappear so fast!

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4 users found this review helpful

Reviewer:

RicoCabanaBoy

Cooking Level: Expert

Home Town: Cleves, Ohio, USA

Living In: Key West, Florida, USA

Reviewed: Nov. 27, 2011

This was my first time making a sweet potato pie. It was great. I did however make a minor change only because I wanted to. I only used 2 eggs and I added about a half of cup of milk. Great recipe. I will be making it again

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Reviewer:

bmotivated10

Cooking Level: Intermediate

Home Town: Orangeburg, South Carolina, USA

Reviewed: Nov. 24, 2011

i have always loved sweet potato pies, and not to be corny but when it comes to taste this one takes the cake. I thought this was an excellent recipe only missing one thing... a touch of vanilla. When making this i realized that although delicious that the taste needed a finish to it, and the only thing i could think of to add was just about a teaspoon of vanilla extract. so yet again thank you Nancy for the wondrous recipe.

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Reviewer:

the-pi-man

Cooking Level: Intermediate

Reviewed: Nov. 15, 2011

This is a wonderful recipe. I used a Trader Joe's frozen pie crust which produced a fool proof pie. For those who are unsure about how much sweet potato to use in your recipe, I used six medium organic sweet potatoes which produce 5 1/2 - 6 cups. This recipe is a keeper!!!

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Reviewer:

JrHighCookingTeacher

Reviewed: Nov. 5, 2011

This made two awesome, artery clogging, pies...awarded 5 stars by my neighbor on her 98th birthday and my hubby. But there is one very misleading ingredient here...6 sweet potatoes. 6 of the small thin tubers...or 6 of the huge, almost football size that I buy locally that are still tender to the skin? I quickly realized that 6 would feed half of our small community and dropped it to 4...then could only get three into my large pot. I weighed them and they came to 3 lbs. So 3 lbs. of sweet potatoes is much more accurate. Those pies sure disappeared quickly and deserved every one of those stars!!!

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8 users found this review helpful

Reviewer:

Emily Tisdale

Cooking Level: Expert

Reviewed: Oct. 23, 2011

Delicious! I followed the recipe ver batem and the pies turned out great! I used Jiffy brand "just-add-water" pie crust mix which is wonderfully flakey. I also did not have allspice in my cupboard so made my own. Here's the recipe if you need it: 2 parts cinnamon, 1 part nutmeg, 1 part ground cloves. Just mix them up in an empty cinnamon shaker. Will be making this again and again! Can't wait for Thanksgiving!

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Reviewer:

Angela

Cooking Level: Intermediate

Living In: Marietta, Georgia, USA

Reviewed: Jul. 12, 2011

This one is a keeper - the only modification made was I added 1 tsp vanilla. Also, the next time instead of 2 pies I will opt for (1) 9" deep pie shell.

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Reviewer:

ThornsandRoses

Cooking Level: Intermediate

Reviewed: Nov. 19, 2010

To me a sweet potato pie is not a true sweet potato pie without allspice. That is the key, that is what distinguishes it from pumpkin. This recipe is the real deal.

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5 users found this review helpful

Reviewer:

Dollsgal

Cooking Level: Expert

Home Town: Palo Alto, California, USA

Living In: Seattle, Washington, USA

Reviewed: Nov. 17, 2009

This pie is GREAT!!!! Over the past 2 years it has become the most requested dessert at family get togethers especially at the holidays. My mom even has me make extra custard and she freezes it in mini pie shells to have whenever she wants one throughout the year.

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5 users found this review helpful