Reviewed: Dec. 8, 2008

I tried this recipe on Thanksgiving and the pies turned out wonderful. This was the first time i ever used eagle brand milk.

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Reviewer:

butter62

Home Town: Chicago, Illinois, USA

Reviewed: Dec. 4, 2008

It was a fairly good sweet potatoe pie. It just wasn't firm enough for me.

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2 users found this review helpful

Reviewer:

CHOCOLATWIST

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Reviewed: Nov. 28, 2008

Definately a "5". I didn't change a thing. Four large sweet potatoes worked fine.

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Reviewer:

Janis

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Washington, D.C., USA

Reviewed: Nov. 27, 2008

I made this for our Thanksgiving dinner...I normally follow another recipe off of this site, but I thought I would change it up...My husband said it was great...will make again.

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Reviewer:

xxHawaiianZeidixx

Cooking Level: Intermediate

Home Town: Waianae, Hawaii, USA

Living In: Bremerton, Washington, USA

Reviewed: Nov. 12, 2008

This is always a hit at our house during the winter holidays. Instead of using orange juice however I add a dash of orange extract. Makes a great deep dish pie.

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6 users found this review helpful

Reviewer:

FleurSweetLoves

Cooking Level: Expert

Home Town: Biloxi, Mississippi, USA

Living In: San Diego, California, USA

Reviewed: Nov. 17, 2007

I gave this recipe only 2 stars for how its written, because there is way too much nutmeg for my taste. However I will make it again, just using less nutmeg and maybe a little ginger and allspice. I think this one change would turn it into a 4 or 5 star rating.

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Reviewer:

THINKNICE

Reviewed: Nov. 1, 2007

all I have to say, is this pie is the best.

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Reviewer:

Lisa

Cooking Level: Intermediate

Home Town: Kernersville, North Carolina, USA

Reviewed: Oct. 29, 2007

Okay so this is my first sweet potato pie. I decided to use one reviewer’s suggestion to use canned sweet potatoes and made two pies using a 2lb can, which I could have divided to make a single pie. However, because the canned potatoes were not hot or even warm - the ingredients didn’t combine as I had thought. So before I added the eggs - I popped the whole thing in the microwave to incorporate the milk, potatoes and spices then added the eggs and beat with my electric mixer – this made the consistency alittle smoother. Tip : I used “Apple Pie” spice – which is actually cinnamon, nutmeg, and allspice combined. Also I did not have the grated orange peel so I used orange juice instead. It came wonderful and my husband loved it. Next time even if I do use canned - I will heat the potatoes up first.

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Reviewer:

SweetCook

Reviewed: Mar. 6, 2007

This recipe is the best! I used to make sweet potato pies with my mom when I was younger and there was always alot of guessing how it would turn out. This recipe was so easy to work with and the result was absolute perfection. My husband and I killed it quickly.

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Reviewer:

ANGELAQ

Cooking Level: Intermediate

Home Town: Bordentown, New Jersey, USA

Living In: Ewing, New Jersey, USA

Reviewed: Jan. 22, 2007

This recipe is my all-time favorite for sweet potato pie. Of course I have a major sweet tooth so I always modify my recipes, and this was no exception. I used one large yam and one large sweet potato for the filling, and added some cinnamon, allspice, a teeny bit more orange rind, and about a tablespoon of brown sugar. I then topped it with a layer of sugar-coated pecans and a layer of mini marshmallows in the last fifteen minutes of baking. The pecans melted a bit to make a wonderful caramelized glaze while the marshmallows browned lightly and looked beautiful. It was a sensation! People still bring it up to this day, and I've been asked to make it every Thanksgiving from now on.

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5 users found this review helpful