Reviewed: Feb. 23, 2012

I served this pie today at a luncheon. Delicious! This recipe will now replace the pumpkin pie that I traditionally serve at Thanksgiving.

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Reviewer:

Gogranny

Reviewed: Sep. 12, 2011

This pie was great! I brought it to our Labor Day weekend family picnic and brought home an empty pie plate. Everyone loved it. My sister even snagged the last two pieces to bring home to her father-in-law since he couldn't make it that day. I was nervous it might be too much of a fall desert for labor day, but I was wrong. It was perfect, but also perfect for Fall!

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Reviewer:

MOHara87

Cooking Level: Beginning

Home Town: Dexter, New York, USA

Living In: Watertown, New York, USA

Reviewed: Nov. 21, 2010

I have been making this pie for the past 3 years exactly as described and love it every time! Although it fills right up to the top after adding the topping, I always manage to fit this into a regular 9" pie crust. This makes a great breakfast when eaten cold as leftovers (if you have any).

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Reviewer:

TJMOEHLE

Reviewed: Nov. 24, 2009

Its a great recipe

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Reviewer:

princess

Reviewed: Nov. 28, 2008

Sorry, this isn't what I was expecting. It was kinda good but too dense for me I'm used to a more airy,fluffy dough. I'll keep looking

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2 users found this review helpful

Reviewer:

Rosa G

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Dec. 3, 2007

I made it for Thanksgiving, and the sweet potato pie came out excellent. I think I used more than one teaspoon of orange zest. It added a very nice kicked to it! Also instead of dark corn syrup and maple extract that I didn't have, I just used maple syrup. My friends loved it!

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5 users found this review helpful

Reviewer:

Hanh

Cooking Level: Beginning

Home Town: Mobile, Alabama, USA

Living In: Boston, Massachusetts, USA

Reviewed: Nov. 22, 2007

I tried this recipe today. I altered it a bit. I added one ounce of Southern comfort to the filling and 1/2 ounce of Southern Comfort to the pecan topping. It was delicious. With the caloric value, would recommend chilling the pie and cutting it into finger sized slivers and adding a dollop of whipped cream. This makes it a healthier serving and allows you to have more the next day without blowing your "diet".

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Reviewer:

Brenda W.

Reviewed: Nov. 22, 2007

I used a deep dish ready-made pie crust and it worked on the first attempt at making this recipe.

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Reviewer:

Susan

Cooking Level: Intermediate

Reviewed: Aug. 1, 2007

this is a YUMMY pie! definitely make sure you only use about 2 cups of potato (ie 1 very large potato) - the one i used nearly filled the (deep dish) crust to the top! the only bad thing about this recipe is that I ate WAY too big of a peice and now am uncomfortably full!

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Reviewer:

MUNKYFOOD

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Lewisville, Texas, USA

Reviewed: Feb. 20, 2007

This was very good. We doubled the recipe but only had one can of condensed milk and it was plenty sweet. Good texture and good flavor. Thank you for sharing.

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5 users found this review helpful