Reviewed: Jan. 29, 2009

I became in charge of the pie, after my family had their first SW. POT. Pie 4 yrs. ago, and the place I got them went out of business this year! This pie is awesome! My brother said that if I hadn't told him that it didn't come from the same restaurant I had been getting it from, he never would have known! I didn't have the whipping cream, and added a heaping T of flour (for 2 pies--I doubled the recipe) when I saw water pooling in the batter. The lemon juice makes all the difference!

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Pam

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Reviewed: Jan. 7, 2009

This pie is most excellent! Changes I made were to use a 26 oz. can of sweet potatoes. Since I am not a fan of white sugar I substituted 1/2 cup of splenda and 1/2 cup of brown sugar. I added 1/2 teaspoon of cinammon. I used a deep dish pie shell. I poured the leftover filling in a bread loaf pan. This one is a keeper.

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GRITS

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

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Reviewed: Jan. 1, 2009

i just made this pie. i cannot have sugar so have been trying different recipes and using splenda instead of sugar. this one turned out the best! i think it was a combination of the lemon juice and cool whip (i used organic lemon juice and cool whip free). this was the best! and, no one knew it was a healthier version. woo-hoo!!!!!!! thanks!!

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ANDREA

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Dec. 16, 2008

MY dad liked this pie but he added sum...cheese. 0.0. he ate the middle and filled it with whip cream. it was pretty good.

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Yummy Baker

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Reviewed: Nov. 9, 2008

This pie if certainly very good. Not too sweet which I like and the nutmeg is not too strong either. It did make way more than one 9" inch pie but not enough for two and that's the only reason why I only give it 4 stars.

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JoRo

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Reviewed: Oct. 21, 2008

very yummy, but it makes 2 pies, so make sure you have 2 pie crusts!

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jenstoddart

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Reviewed: Sep. 28, 2008

Once again I've messed around with this recipe right from the start, so I have no idea how it would have come out in it's original form. The inclusion of the 2T lemon juice is worth 4 stars all by itself. Genius! My variation; 1 40oz can of Yams, no butter, a 12 oz can of no-fat evaporated milk instead of milk and whipping cream, 1/2 c brown sugar 1/4 c Splenda instead of white sugar, 1 T cinnamon, 1/2 t mace, 1/2 t nutmeg, 3/4 t cloves, 1 t ginger (or more of any or all of the foregoing, to taste, the desired outcome is a highly spiced gingerbread flavor). This is far, far better than any pumpkin pie although it doesn't have the dense texture for which I was originally looking. Next time I'll double the quantity of yams and add another egg, adjusting the sugar, lemon juice and spices accordingly aiming for a 2-pie yield. If you prefer a fluffier pie seek no further.

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phishgurl

Cooking Level: Intermediate

Home Town: Shaftsburg, Michigan, USA

Living In: Boise, Idaho, USA

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Reviewed: Mar. 29, 2008

Baker Beware. One reviewer wrote that it was too watery. I suspect she made the same mistake I did and thought the whipping cream was for a topping after baking. However, I realized (too late) that it's the "light whipping cream" that needs to be added with the ingredients. I'm going shopping for more ingredients and will give it another go. I'll review again upon successful completion. I'm sure it will be delicious! :)

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Lorraine

Cooking Level: Intermediate

Home Town: Middleton, Nova Scotia, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Mar. 10, 2008

I AM SO SURPRISED MORE PEOPLE HAVE NOT TRIED THIS! This was a great pie. It was the first time I made sweet potato pie!! Instead of nutmeg and vanilla, I added a couple of dashes of cinnamon which gave it a nice taste. I cooked it under 350 degrees for 60 minutes. Thanks for the recipe!

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smiley93

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Reviewed: Jan. 10, 2008

My children really enjoyed and they dont like everyones sweet potato pie

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raya

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Reviewed: Dec. 22, 2007

This is a very good pie, my friend who don't like traditional sweet potato pie, like this one. For a twist I substitue the lemon for orange juice and a teaspoon of orange zest. Try it you will love it, also.

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Lorna

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Auburn Hills, Michigan, USA

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Reviewed: Dec. 10, 2007

I really like this pie. The conversion from 2 cups of cooked mashed potato is more like 450 g. The pie shell should be uncooked although next time I will pre-cook at 170 c. before adding the pie mixture. I like my crust a bit more crunchy.

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Lucky's Kitchen

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Reviewed: Dec. 1, 2007

I was kind of iffie about making this recipe for thanksgiving. no one when i was growing up ever really made sweet potato pie but i figured what the hell... why not. not even 20 minutes after it was first cut it was completely vanished. i would recommend this recipe for anyone who has never had sweet potato pie. its fast easy and delicious.

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