Reviewed: Dec. 30, 2011

Made this pie for thanksgiving both pies were gone before dessert!!!

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Reviewer:

Lorbur

Reviewed: Dec. 4, 2011

I had this for Thanksgiving. Too much nutmeg for me, I added some cloves and allspice.

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2 users found this review helpful

Reviewer:

ajaderecio

Living In: Upland, California, USA

Reviewed: Nov. 25, 2011

The recipe closest to Great Grandma's in La. that I can find.

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Reviewer:

OldnWiseMom

Cooking Level: Professional

Home Town: Pearland, Texas, USA

Reviewed: Nov. 19, 2011

This definitely is a five star recipe. We absolutely love this pie. No changes are necessary--it's perfect as is. With that said, I usually make my own pie crust for this recipe. The Butter Flaky pie crust is my go-to recipe for this pie, which is also on this site.

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13 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Oct. 13, 2011

Unbelievably wonderful. The only thing I changed was adding 1 tsp. of orange extract as I didn't have any oranges in the house. My husband loved this and so did I. Rich and delicious!

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Reviewer:

Debbie

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Cooking Level: Beginning

Home Town: Bayside, New York, USA

Living In: Little Egg Harbor, New Jersey, USA

Reviewed: Oct. 11, 2011

Ok, this is the best. I just finished making this and am in the process of eating it now. We are a large family and making pies is just not worth the effort seeing as how I would need to make at least 3 just for dessert so, I made it into a custard and doubled the recipe with +1/2 cup brown sugar. Cooked at 350 in a water bath for 40-45 mins in a buttered 3qt baking dish. The family loves it.

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Reviewer:

Curtis Family

Reviewed: Nov. 29, 2010

I had never made a sweet potato pie with sweetened condensed milk or orange zest, but I tried this out for Thanksgiving and we really enjoyed it. I doubled the recipe and had enough pie filling for two deep dish pie shells. I'll make it this way from now on!

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3 users found this review helpful

Reviewer:

NewToThis

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: New York, New York, USA

Reviewed: Nov. 23, 2010

Delicious! As a novice baker, I am impressed with how well my pie came out. I can't stop eating it! This is, easily, the best sweet potato pie I've ever had in my life. My edits includes: a touch more nutmeg both for the mise en place, but also to season the water for cooking potatoes (with a pinch of salt); 1/2 t. of allspice; 1/4 t. of cloves; tangerine rind instead of orange; a touch of brown sugar; and an extra splash of vanilla.

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Reviewer:

mrsjonze

Cooking Level: Beginning

Reviewed: Nov. 17, 2010

This pie has been THE standard sweet potato pie in my family since the mid 80's. It has a nice smooth texture and flavor. I have substituted ginger for the nutmeg and I also use a bit of allspice for variation.

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4 users found this review helpful