Sweet Potato Pie

The flavor was delicious, but it was very sweet. The filling did not set well and was slightly loose, as a few other reviewers have noted. However, I printed this recipe last year and just got around to trying it now. Apparently in the meantime the recipe has been adjusted from "1 large sweet potato" to "1 one-pound sweet potato". Perhaps this will make a difference. In comparing this recipe to other sweet potato pie recipes, I've noticed that most seem to call for 2 cups mashed sweet potatoes. I don't believe my "one large" sweet potato equalled 2 cups mashed.

I've been using this recipe since 2002 and I always get rave reviews. I've been offered money, especially during holidays to make many of these pies. The recipe is simple and absolutely perfect. At times, I will make a few variations like using 1/2 brwn sugar & 1/2 white or heavy cream instead of milk. At times even ad a tablespoon of rum extract It all depends on what I have on hand. Thanks for sharing this classic!

This is the absolute BEST recipe for a Sweet Potato Pie! I made this for Thanksgiving and 2 pies for Christmas! The flavor was outstanding, and the spices were perfect! The only thing I changed was that I added about 2 or 3 tablespoons of flour to the mixture. This addition was to help thicken the mixture. It's a little too loose if you don't add the flour. Don't be alarmed when the pie rises while baking; it'll fall when it cools. It's DELICIOUS!!!

This recipe is idot proof--I'm the idiot, and here's the proof! I was so nervous when a hospitalized friend requested a southern favorite of his, sweet potato pie, since the only thing southern about me is southern California! I totally screwed up this pie. After putting the pie in the oven to bake, I noticed the EGGS on the counter: I had forgotten to add them! It was out of the oven, back in the bowl to add the eggs, then back in the oven. After fifteen minutes I checked the pie, only to discover that in my panic over forgetting the eggs, I had TURNED OFF THE OVEN! So it was back out of the oven to wait for the oven to re-heat, and then back in for the rest of the cooking time. And can you believe after all this the pie turned out PERFECT? My friend ate two pieces at dinner and kept a third for a bedtime snack. (Either because the pie was so good, or the hospital food was so bad, we'll never know.) Thank you for this delicious--and forgiving--recipe!

This is an excellent recipe! To speed up cook time, though, I microwave the sweet potato for 6 minutes. Using the microwave makes it a lot easier, too. My family loved this pie, especially my husband! A definite keeper!

this is good as far as the ingrediants~~~ however, to make it awesome... need to separate the eggs, and beat the whites until they are stiff, then stir that into the rest. NOW that makes it perfect!

This pie was just delicious. This was my first attempt at a sweet potato pie and it's gone already. I'm getting ready to make 3 more for Thanksgiving.

I have always been a Pumpkin Pie fan. I decided to try this out, b/c I do love sweet potatoes. My big thing is the texture. I wanted to make sure it wasn't "squishy". Here is what I did. I used 5 small sweet potatoes. I baked them instead of boil...way better, not watery, and it brings the natural sweetness out. (helps with texture) I used 1/2 cup of heavy whipping cream (helps with texture too) instead of milk. I put a 1/2 teaspoon of the spices like normal, but I also put 1/2 tsp. of ginger, and sprinkled in ground cloves. Some people don't think of salt, but just a 1/2 tsp of salt too, b/c salt brings out the flavor. For better texture, I also added about 1-2 tablespoons of flour. I also used 1/2 a cup of white sugar and 1/2 cup of brown sugar instead of the 1 cup of white sugar. It was wonderful! You have to use a deep dish pie pan for this or two smaller ones though. I recommend the deep dish. It makes a nice thick beautiful pie.

My first sweet potato pie ever and it was DELICIOUS! Extremely pleased with this recipe. Some advice for those that found it too runny: 1) I added two pounds of sweet potato (two medium/large ones) 2) I did not boil the sweet potatoes (which adds water to it). Wrapped mine with foil and baked in the oven for 65 min at 400F. Gave it a much richer flavor. And the resulting consistency was perfect. Also, I made my in a 10" tart pan - the presentation was gorgeous! And the directions didn't have to be changed at all (bake time and temp were still okay).

I HAVE BEEN MAKING THIS PIE FOR ABOUT 10 YEARS NOW . EVERYONE ASKS ME TO MAKE IT FOR THEM EVERY THANKSGIVING. I SWITCH IT UP I USE 1/2 WHITE AND 1/2 BROWN SUGAR I ALSO ADD HONEY ( JUST EYEBALL IT) AND LAST YEAR I STARTED USING GRAHAM CRACKER CRUST AND SHORTBREAD CRUST INSTEAD OF REGULAR PIE SHELLS. ALSO I BAKE MY POTATOES IN THE OVEN. BOILING THEM MAKES THEM LOSE ALL THEIR NUTRIENTS ALSO IF YOU BAKE THEM THE PIES HAVE A NICE DEEP ORANGE COLOR.... HAPPY HOLIDAYS EVERYONE

This is thee best pie ever!! Very simple to make. Tips: I used Bruce's canned yams (40 oz can). I also added a touch of maple syrup, 1/2 teaspoon of lemon extract. Otherwise used same ingredients. This yields 2 deep dish pies. I used the frozen pie crusts. To prevent your crust from being soggy, bake it for 5-10 mins before adding your mixture. Top with nutmeg, cinnamon, and a sprinkle of sugar and voila! Delicious!!

This is an easy, tasty pie. Follow reviewers advice and it'll get even better. Cut the sugar to 2/3 c. and use half white sugar, half brown. Add a tablespoon or two of flour, two tablespoons of lemon juice, and some cloves and ginger. Then you've got amazing flavor. Thanks Joyce, and all the reviewers.

Very good! Saving as a fav. For anyone with issues with pie setting up if you boil the potatoes- let it cool completly before judging the pie. If you cut before it is completly cool you will think it will be a'loose' pie, but it wont be once it is finished. I usually make my pie the evening before i serve it, let it cool down on counter uncovered for 1 1/2 then cover and chill over night in fridge( dont stick in fridge or cover before that time, if you do the steam will be trapped on the wrapper, and water will drip back on the pie=soggy loose pie). When you cut it the next day it will be picture perfect. I also put the my potatoes in the processor after i boil them because i hate srings!

It really is the we've ever had! We didn't boil the pototoes though, we microwaved them so they wouldn't make the pie watery and it would be quicker. Just scrub the potato, makes holes in it and the MOST IMPORTANT part ~ rub with oil . This will make the potato really soft and the skin will slip right off. I did find the original recipe to be way too sweet , like others had mentioned. The first time I made it I halved the sugar, still too sweet...this time I used 1/3 c and it was perfect. You can still taste the sweetness, but it's not overwhelming.

This is the perfect Sweet Potato Pie recipe--it tastes just like Mom used to make! I've made it several times and shared it with my sisters. We all love it!

I've been making this pie for the last 4 years and I've yet to find another recipe that is as rich and delicious as this one. My nana used to make a pie that tasted exactly like this so, needless to say, my family finds comfort in the continued tradition. Thanks again for the BEST SWEET POTATO PIE RECIPE!!!

Nice basic idea, however sweet potato pie has NO cinnamon, so that was omitted and only nutmeg and mace were used as is traditional. I also use no real measurement for heavy cream or half and half instead of milk, you only add what you need and depending on the moisture content of the potatoes it is different every time. Milk isn't rich enough. I also bake much like a pumpkin, raising the heat to 425 or so for about 10-15 minutes then lowering for the rest of the baking time. It's a good basic idea and with a few tweaks became incredible!

Absolutely phenomenal! My dad said this is the closest to my mom's sweet potato pie than any he's every had (and she was da best!!!) I separated the eggs and beat the egg whites before blending them in (I guess I thought it would make the pie extra light). It's an extra step that you don't have to do, but the pie was very custardy and not heavy at all. It also came out beautifully orange. I used ready-to-use deep dish pie crusts too. Other than that, followed recipe to a "T". Thanks for this recipe! I love this website, I'm becoming known as a great cook...if people only knew my secret was AllRecipes.com!

WONDERFUL! One of the best recipes on this site, and much better than pumpkin pie! I used brown sugar instead of white, used evaporated milk instead of regular, and added some cloves. I had no problems with the pie setting as some others did. By the way, I hate sweet potatoes - this pie is the only way I will eat them (and love them!). I actually made a double batch and froze one pie which we are going to use at Thanksgiving dinner.

This was very good. The only change I made was to peel the 1 lb sweet potato, wrap it tightly in foil, and bake it in the oven. That way I didn't have to try to peel a hot boiled potato...it just rolled right out of the foil ready to mash!

Sweet potatoes are 'sweet' by nature and do not need 1 cup of white sugar. I used 1/3 cup Brown Sugar, and it was such a fine improvement that I have decided to feature this improved version in my newest church cookbook.

Outstanding! Made it with Splenda and used skim milk. Cut the butter in half, only 4 Tb, and added 1/2 tsp grated fresh lemon rind, 1 tsp ginger, 1/2 tsp cloves, a few shakes more cinnamon, and 2 Tb dark rum or bourbon (for a true Southern flair.) Divine, and practically guilt free (I removed the crust from my piece to cut back on calories.) Excellent way to get fiber, vitamin A (promotes skin and eye health) and antioxidants galore into your family, and if you use Splenda, it's a treat you can feel good about making them any time, and one that diabetics can indulge in without their sugar levels going off the charts. Be sure to chill well before serving, however, as Splenda can have an off-taste in warm items. Also delicious in a crumb crust made from gingersnaps (but more calories!) for variation. I'm sure it's fabulous made according to the ingredients given, but got to watch my girlish figure - HA!!

This is my second time making a sweet potato pie and I have to say this one was the ABSOLUTE BEST! For starters, I went through and read about 50-75 reviews and from that, this is what I changed/added: I baked 3 medium size potatoes, 1/2 cup of white sugar and 1/2 cup of light brown sugar, 1/2 cup of evaporated milk instead of regular milk, 2 tbsp flour, 2 tsp lemon juice, 1/4 ginger, 1/4 clove, 1/4 salt and a 9 inch deep dish pie crust. I hope my review help you!

This recipe is the same as my Grandmother's recipe I have been using for years. The only difference I bake the sweet potatoes which seems to give them more of an intense flavor than the boiling. One note if you do boil cut the potatoes crosways in the middle, this will cut in two any of the long stringy fibers. to make a less stringy filling.

My first time every baking or eating a sweet potato pie! Excellent! Like a pumpkin pie, this pie can overbake - make sure to turn off heat when middle is still giggly - leave the oven a crack open with a wooden spoon and let cool off nice and slowly. This is the FOOL PROOF way to avoid cracks in sweet potato, pumpkin, cheesecake, etc. Actually anything custardy!! Even leave the oven door entirely closed for the cooling - but make sure the centre is VERY giggly when doing so. THANK YOU FOR THIS AMAZING RECIPE! Didnt change anything other than upping the spices and adding 2 tablespoons of flour.

First time eating and preparing a sweet potato pie. I do not have anything to compare it to but it was delish! I took other reviewers suggestions and added 2 tsp fresh lemon juice, 3tbs flour to thicken, 1/2c brown sugar, 1/2c white sugar and substituted evaporated milk for milk. I used 3 large sweet potatoes and it was the perfect amount. I also found the potatoes to be very "stringy" so I pushed them through a mesh strainer before combining with the other ingredients. Even my 10 year old son loved this pie - will make again. Thanks for a great recipe.

This is a really good pie, but if you want a really great pie, sub the white sugar for 2/3 cup of light brown sugar and the milk for 1 cup of heavy whipping cream. Also make sure those half teaspoons of nutmeg and cinnamon are heaping half teaspoons. I've been using this recipe for two years, and no one ever believes it's homemade (and there's never any left)!

I am a southern girl. I was looking for a recipe that was close to my mother's taste and I think I found it. I made this recipe for our holiday after Ramadan. It was a winner in my house. I made a small change-instead of using pie crust i used graham cracker crust and it was terrific!!!!

Best pie I ever made. My Mom flipped, now I have to make it more than once a year. Tip: to get rid of the strings use an electric mixer, the strings stick the beater and not in the pie!!!!

I made two pies for a southern friend for his birthday. It was absolutely delicious. I made one small change. In one I substituted evaporated milk for just plain milk. The one with evaporated milk was much smoother and creamier.

I just made this on Wednesday (9/26/12) for my Mama's birthday. She wanted a Sweet Potato Pie and this is the one I chose. She said "it's the best sweet potato pie I have ever had." So right now, (9/29/12) I am making her another as she just got out of the hospital. I felt like she need a boost and this pie sure did make her happy. I followed the recipe almost to a T. The only thing that I added was (I used 2 med sized sweet potatoes), 1 Tbsp of flour, 1/4ish tsp of ginger and cloves to the other seasoning. I didn't have a piece, but the rest of my family all raved about it. And they are always honest with what they "really" think! Even the ones who don't eat Sweet Potato Pie. It did turn out beautifully. When I called to check my Mama, I asked, "do you want another Sweet Potato Pie" and she said, "Yes, I would love another that was the best pie I have ever had." Thank you so much Cougaar for such a delightful recipe that made my Mama so happy! I so appreciate you posting this!

I have never liked sweet potato pie. But I guess that's because I wasnt the one who made it!! This pie is delicious!! This was my first time ever making a pie and my family loves it! Now... i did make adjustments and have some tips for everyone. 1. Like other reviewers have noted, pre bake the crust a little to keep it crispy. 2. i used 1/2 white and 1/2 brown sugar. i did add just a little more brown sugar after tasting it for sweetness. 3. i used more fresh lemon juice than called for. it helps to brighten the flavor a little more and gives it a nice tangy flavor which works well with the sweetness. The best advice would be to taste the filling as you go.Don't add all the sugar at once. Put in half and see if that's good for you because I've noticed a lot of you said it was too sweet. Add the eggs last if you're a little leary about eating things with raw eggs in them that way you can taste. the filling and add what you think it needs.

I am a true Southerner, and this is a true Sweet Potato Pie. YUMMY! I used evaporated milk instead of reg. I omitted the nutmeg, as I didn't expect my young children to like that flavor. Perfect texture. Don't overcook. Will "set" as it cools. I used three medium sized sweet potatoes that I had baked for another meal. Popped them out of the frig and peeled off the skin, couldn't have been easier. This made 2 regular pies (not deep dish). Thanks for a great fall recipe!

Lovely! Fewer calories and elegant with the following changes: Microwave potatoes - it's the fastest and most flavorful way to cook them - they can then be scooped out of their jackets in seconds. Then: 1) halved sugar and only used light brown 2) reduced butter by about a 1/3 3) used evaporated milk 4) Combined all with an immersion blender - made everything smooth and creamy 5) baked crustless and poured into 6 oz ramekins, set in bain marie, for 45 mins. Served with a dollop of whipped cream. Very very good and assembled in minutes.

Perfect - I will never look for another sweet potato pie recipe! I read other reviews and considered making some changes, but am glad I followed this recipe as written.

This pie tastes just like my grandma's sweet potato pie. Although, I take the lazy way out sometimes and use canned sweet potatoes by warming them first then mashing...regardless if you use canned or fresh, this pie is a true winner. None other compares. Thanks Joyce!!!

Thanks reviewers for the modification tips. I strictly used brown sugar instead of white; evaporated milk only and increased the nutmeg. Then I used Marie Callenders' pie crust since my mom suggested a pie crust with shortening. "This is the best sweet potato pie I ever tasted" exclaimed by 81 year old dad. My 20 year old nephew concurred.

Great recipe! I added 1 tblsp. of flour to mixture and increased baking time by 15 minutes. I don't eat sweet potato pie, but my hubby loves them. He says this was the best he's ever had! I gave some to my neighbors and they said the same thing. I have one in the oven as we speak. I forgot to put the milk in, so we'll see if it turns out anyway! Thank you. I will definitely be making this one again!

I usually bake my sweet potatoes. I had previously baked several and then frozen the mash in 2c portions, so I used one of those. I also substituted soy milk and dairy-free margarine, but it turned out deliciously! No one would know it's dairy free!

Absolutely delicious! I used 1 1/2 medium sized sweet potatoes and mashed them with a fork. They were quite stringy, so I mixed all of the ingredients with my electric mixer, hoping the faster motion would help chop up the sweet potato. It definitely helped. The mixture will be very runny before you add it to the pie crust. This kinda threw me off a little, but it bakes up wonderfully. I served it at a dinner party with cool whip on top, and it was a huge hit. Thanks for the keeper!

My guests raved about this recipe. I did modify it following suggestions here: microwaved the sweet potatoes then used 2 cups of pulp, added a tablespoon of RealLemon lemon juice when I pureed the sweet potatoes, used 1/2 cup each white and dark brown sugar; added 2 tbs of flour; used evaporated milk instead of regular milk; substituted 2 tbs pumpkin pie spices for the spices listed. I also blended it a little too long when I was making it - it had a mousse like texture when I poured it in to bake. This was fortunate - there were no strings in the finished product, and the texture was velvety and smooth. It took a very long time to bake - don't remember now, and I had to put foil around the edges to keep the crust from burning. Was awesome, and will definitely make again.

We make this recipe EVERY thanksgiving since 2005. I tried others, but we come back to this one. Even the kids love it!! Only thing I changed was adding 1/8C Bourbon to the recipe. Enhances a carmel undertone in the pie. Wonderful.

This recipe deserves more than 5 stars. I am not very faun of sweet potato pie But for our church bake sale it’s a requested item for the holiday, so I went in search for a great recipe so I Went into my test kitchen and fell in love with this recipe, truly a great pie. I read a lot of the reviews and made some minor adjustments. I used caned sweet potatoes (just as good as the real deal) it was a 29 oz. can (1Ib 13 oz.) As other reviewer suggested on previous reviews I added 1 tab of shifted flour to the batter and let me tell you, the pie was silky soft and just plan perfect!

This pie is amazing!! There is a local restaurant that is known for their amazing sweet potato pie. This definitely rivals it! Its not the same (I was hoping for a perfect match) but it is just as good. One of my friends is trying her hardest to figure out what is in the secret recipe in town, when I brought her this pie we agreed it wasn't the same, but it was JUST AS GOOD!!! We no longer have to search for the elusive recipe because we have a replacement. Since I discovered this in November I have made 7 sweet potato pies. Every time its a winner and a favorite. Thank you VERY much for sharing this recipe with us. No doubt, I will make again and again...

This is a quick and wonderful pie. I started out making five pies for my family's Thanksgiving, and this year I am making thirty for friends and family members. Thanks sooo much!

I peeled my 5 little potatoes, wrapped each up individually in foil-- baked 1 hour at 400 degrees... then just dumped the potatoes in a bowl to mix with the rest of ingredients... I feel sooo accomplished! i've been cooking for years, & never tried a sweet potato pie.. this recipe is perfect.. just for adventure's sake (or maybe just for a "gourmet feel"-- i used evap milk instead of regular-- but i think the regular would give the same result!!) YUMMY!

Living in North Carolina we take sweet potato pie seriously! This is an absolute dead ringer for traditional southern sweet potato pie! I use half and half instead of milk (if on hand) as well as a 1/4 tsp clove. I have tried using only brown sugar and half of each the only difference we can find is pie will be a bit darker but tastes wise use what you have on hand! My husband and children can not get enough of this pie! I have made 6 of these pies since last week! (2 in oven now my in-laws want one of their own lol) Enjoy!!

This was my first time baking a pie and it was exceptional. I would suggest that if your mixture comes out thin(because mine originally did), then add some all-purpose flour little by little when you are mixing it to make it thicker.

The recipe itself is terrific but instead of boiling your potatoes it is much better to bake them to hold all of the original flavors...

This reminds of me the Sweet Potato pie my grandmother used to make. This is best I have ever had. And it is really easy to make!

Not bad as written. One thing to take note of - TOO MUCH SUGAR. I mean, waaaaay too much sugar. I bought a 29 oz. can of sweet potatoes and drained them, then mixed with just 1/4 cup of light butter. Then I used 2 TBSP. of brown sugar, 1 tbsp. of flour, 2 tsp. lemon juice, 1/2 cup nonfat evaporated milk, 2 eggs, 1 tsp. vanilla extract, and 1/2 tsp. each of cinnamon, nutmeg, and all spice. I poured it into a 9-inch regular frozen pie crust and popped it into a preheated 425 degree oven. After 15 minutes, I wrapped the crust in aluminum foil and lowered the temperate to 350 degrees for about 45 minutes. Came out absolutely perfect. Try it!

This recipe is better is easier to make than canned pumpkin pie recipes and all the ingredients are simple. But being called "sweet potato" pie, we didn't know if real sweet potatoes or yams were meant to be used so we tried both. Real sweet potatoes are off white in color and make the pie a light yellow custard look. The yams look more like a traditional orange colored custard pie. We tried the recipe several different times and tweeked the sugar back to 2/3 cup. Both types of "sweet potato" pies turned out wonderfully delicious! We also recommend peeling the potatoes prior to boiling and cleaning the mixer beaters a few times when beating the potato filling as the strings build up on the beaters. Also, letting the pie set or 'age' a day or two enhances the spices in the pies. This is by far the best pie recipe I have made!

This recipe sounds great. If this sweet potato pie is too sweet for some people I would add a half cup of white sugar and a half cup of light brown sugar. I also use carnation evaporated milk it seems to make the pie creamier. Try adding 1/4 teaspoon of allspice and 1/2 teaspoon of lemon extract to this recipe. I love the flavor. For you coconut lovers you can add some coconut to this pie. I never measured my coconut but I would say about 1/2 a cup should be enough.

This pie was delicious. I made it for a Thanksgiving dinner and everyone enjoyed it. It is not as common as pumpkin pie, so that added to its appeal. However, one big problem is that both pies took more than 2.5 hours to bake! Possibly I had too much filling as I used 1 lb. of potatoes per pie, but the ingredients are a little unclear on that point. My mother (a black belt in baking) suggested that boiling the potatoes also contributed to the exceedingly long bake time, and that I should bake the potatoes instead. I will definitely make this recipe again, though. I made one pie according to original recipe, and the other with variations suggested by other reviewers. That one (with added flour) baked a little faster, but not much difference otherwise. Up to you.

This was AMAZING! Perfect amount of spice and sweetness. I used 1/2 white sugar, 1/2 brown sugar and added 2T of flour during the mixing stage to help thicken. We had to bake this closer to 70-75 mins for it to be completely done. MAKE SURE TO REMOVE THE "STRINGS" WHEN MIXING! -Your mixer should capture most of the stringy bits. Make sure you remove them for much tastier results. :) Thanks for a great recipe!!

My family LOVED this sweet potato pie. It was my first time making it, and it came out GREAT!!!!

this sweet potato pie was outstanding! i used about a pound and 1/4 of steamed sweet potato slices, a 50/50 white and light brown sugar mixture totaling 3/4 cup which was the perfect sweetness level, added 2 teaspoons of lemon juice as suggested, and 1 1/2 tablespoons of flour. i baked it in a deep dish frozen pie crust for an hour. the pie turned out perfectly sweet, the perfect consistency, terrific looking, and wonderful tasting. this recipe is a keeper...thanks!

This is a very good recipe. I wanted to find a sweet potato pie recipe that taste just like my mom's and I have found it. Thank you.

Made as is and loved this! My dad has a new favorite pie.

This was very good!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

My husband is a sweet potato pie fan!! He wanted a pie like the one his grandmother used to make for him. I am a novice pie baker. I never made a pie in my life! OMG! I found this recipe to make at Thanksgiving to surprise my husband. He's a hard one to pass muster on, but he loved this pie!! It was so easy to follow & the whole family wants me to make it again, even my pastor wants a pie, too!

This was my first sweet potato pie and wow, it's a winner! I used 1 tsp of pumpkin pie spice (recipe on AR) instead of the nutmeg & cinnamon. Perfect spice to sweet combo. My 2 medium sweet potatoes made a little over 16 oz so I just weighed the puree and used exactly 16 oz. Thank you Cougaar for a fantastic, easy to make pie. Since sweet potatoes are available year round here in the south, this will be on my table often!

I use a 1&1/4 pound sweet potato, 3/4 cup of brown sugar, 1 heaping t ground nutmeg, 1 heaping t cinnamon and a wee bit over a t of vanilla extract. I also use a deep dish pie crust and sometimes stick a few marshmallows on top before baking. sometimes I'll add clove or ginger.

My 1st attempt was a complete flop. After 60 min the center was a lake of syrup. An extra 30 mins burnt the crust and the lake remained. (One for the bin). All measurements electronically weighed & checked. I will try again though! Read comment on photo 75 re: sweet potato. I have noticed by the photos that the consistancy varies considerably from dense crumbly cake to denser cheese cake style.

I must join the majority and give this recipe a "high" five! I baked this for Thanksgiving and my family and guests couldn't get enough, myself included. I followed the suggestions of other reviewers and used half white and half brown sugars, added 1 tsp. lemon juice and 1 TB flour. I also used evaporated milk instead of whole milk. If you like sweet potato pie, you'll love this one!

Great, solid recipe. The biggest fault of this recipe is it calls for white sugar. A perfect sweet potato pie should have brown. I use brown and this recipe becomes the best one I've ever had. I use 2 cups of canned sweet potatoes instead of taking the time to boil them.

I recently tested this out hoping I could find a recipe to really wow my family come Thanksgiving. I was skeptical but holy smokes, this is fantastic. In the weeks since I made the pie, I've found myself randomly craving it. I have one minor complaint, which is unrelated to the recipe itself. I only wish it had included how long it takes for the pie to cool. From the time I started boiling the sweet potato to the time the pie was cool enough to cut was over 4 hours. So next time I won't start making it at 6PM. Other than that. YUM. 5 stars.

I have been making this recipe for about five years. The first time was for Thanksgiving Dinner, everyone loved it. It has become a family and friend favorite. I did make some minor changes,I used evaporated milk and about half the sugar asked for in the original. The recipe says it makes 1 pie, I have always made 2 pies. GREAT RECIPE. THANKS A BUNCH

We are a family of 6 and we all felt that this recipe was not very tasty at all. I served it warm just like I did with another sweet potato recipe and it wouldn't hold it's shape. Overall it just wasn't worth making ever again.

OK, I don't actually have this in the oven yet, waiting for a pumpkin pie, BUT, have to stop myself from licking the spoon! This is wonderful! I dare say this will take the place of pumpkin pie from now on. Just delish! Hoping the family will go ga-ga over this like I am right now!

This pie is awesome. It's *very* sweet though... I didn't even use a full cup of sugar, and next time I'll probably use 1/4-1/2C. I used about half 2/3 sweet potato, and 1/3 pumpkin (boiled in the same way as the sweet potato). Note... you don't have to boil a whole sweet potato for 40-50 minutes. Just cut it up into 5 sections or so, and you can boil it for much less time, probably only 15 minutes. The skin is still easy to remove--it just cooks faster in smaller pieces.

EXCELLENT FLAVOR!!! Not too sweet for ME! But, I had to take a star away because going into the oven it was still a little lumpy. I mean I mashed, mixed, and even blended the filling (w/ an electric mixer) ‘til my arms became tired. It took forever to bake too. About 1 ½ hours. Probably because I used evaporated milk instead of regular milk. I thought it was too soupy. Otherwise it was good. I increased the cinnamon and nutmeg to a whole tsp, added a ½ tsp of allspice, and used ¾ cup white and ¼ cup brown sugar. I will definitely make this again using regular milk, a little flour to get the thickness I like, and 1 tsp of lemon extract or some rum like another rater suggested. Thanks submitter.

This came out perfect. I added 1 Tbsp flour and used half brown and half white sugar as recommended by other reviewers. I also passed the pie filling through a strainer after everything was combined so I didn't have any lumps or strings.

Excellent!! I consulted with my Auntie, and she had me bake the sweet potato whole (easily done in the microwave), add a little brown sugar, replace the nutmeg with additional cinnamon, and add 1 teaspoon of lemon extract. It turned out great!!

This is a very tasty recipe and similar to Japanese baked sweet potato dessert...I could not help snacking on the batter before baking it! I used a food processor to make it smooth - otherwise strings will ruin the texture. OR if you have the time...press it through a sieve for professional results! I added a bit of cooking brandy for extra taste/flavor, and raisins. For richer taste, cream can be used instead of milk. I used 450g of sweet potatoes which turned out beautifully - not too runny mixture at all and no extra flour added. I added a pinch of salt and maple syrup too...though it is popular here in Japan to add honey to a similar sweet potato dessert. I have added cooked apples (in butter, sugar, lemon juice) to such a pie...and it was even more divine! The idea was inspired by heavenly buttery smells in Tokyo station, the shop called RaPoPo

Just like mom used to make. What more can I say!

I questioned the amount of butter on this recipe . . . seems like a lot, but followed the recipe except substitued evaporated milk for regular. This pie was really good. Whipped cream is a must!

Doubled the recipe for a deep dish pie. Followed the recipe pretty closely although I baked my sweet potatoes. Then I separated & whipped the egg whites as suggested by another reviewer, then added 1/4 teaspoon each of salt & ground ginger. My Christmas day guests said it was the best Sweet Potato Pie I've made!

I made this pie for Thanksgiving and everyone loved it. It was delicious! I will definitely make again.

I made this for my son when he was 3. I lost the recipe and for the last 3 years, he has been asking me to make this pie. So happy to find it here!

I wrapped the sweet potatoes in plastic wrap, and microwaved them instead of boiling to cut down on time (5 min and then turn, 5 min-turn, etc. depending on size). A fork doesn't get all the strings out, but I do know there is something out there that does get them out-but I don't have it (LOL)I made this for my family and had to hide the rest for my scrapbookers the next day. Don't leave a fork next to it!

I made this for my family's Christmas dinner and it was a hit. A hint, instead of using 1 large sweet potato I used two cups and it worked great.

I made a SUGAR-FREE version of this substituting sugar with granulated Splenda (Wal-mart's version is Altern, same thing!) I used imitation vanilla flavoring also. Turned out GREAT! I would recommend buying a pound and 1/4 of sweet potato as the potato loses weight when you peel the skin off. After the first pie was gone, I made 3 more! I'll make another one for Thanksgiving. Soooo good!

Mom taught me to roast pumpkin or sweets to keep the flavor in and water out. I use the microwave. They peel easy when cool. Also use evaporated milk. May need 3/4 cup since the potatoes are drier. I cut back the sugar to 3/4 cup since the sugar didnt leach out by boiling. Taste the batter then add more suger if needed.

Absolutely delicious! Based on other reviews, I add 1 tbsp flour and 1/4 tsp baking soda to the filling. I also use 1/2 cup white sugar and 1/2 cup brown sugar. Made this several times, always turns out perfectly. Cooking time for my oven is about 65 minutes to ensure the center of the crust cooks through.

My husband loves sweet potato pie, I'd never had it before, but followed this recipe for his birthday. He LOVED it, thank you!

This is delicious. The only change I did was to use half brown sugar/half white sugar. Also, my baking time was at least 10 minutes longer as mentioned in the recipe in order for the knife to come out clean. Will make this again for the holidays.

This was delicious! I made my own crust, cut the sugar down to 1/4 of a cup, and added 2 T. of flour. Very easy to make, and best of all, a bit healthier than a lot of the other dessert options out there.

THIS WAS THE BEST AND EASIEST SWEET POTATO PIE RECIPES I'VE EVER EATEN. I TRUSTED THE REVIEWS AND THEY DINOT LET ME DOWN. THANKS

Absolutely sensational. I'm on a non-dairy diet and made this with vegan "butter" sticks and vanilla almond milk. No one could tell anything was different. Pair this with "Ruth's Grandma's Pie Crust" for pie perfection!!

This was my first attemp at making a pie from scratch. I was looking for a recipe that I could make with the things I already had in the house. I used canned (Bruce's) sweet potatoes, and mixed everything by hand (or fork). My husband doesnt normally like sweet potato pie, but he just said " its like a peice of Heaven' and wants me to make it for thanksgiving. I liked it too.

I baked this pie for Thanksgiving and it was absolutely delicious!. I boiled two larger sweet potatoes, instead of just one. I used the mixer on it's highest speed to "mash" the sweet potatoes before adding the butter. I used 1/2 c of light brown sugar and 1/2 c white sugar. I added a squirt of lemon juice and 1/4 t each of cloves, nutmeg, and ginger. I completely forgot the cinnamon, but nobody could tell. Instead of milk, I used evaporated milk instead. When filling the pie, I didn't use all of the mix because I thought it would be too much. I baked the pie for 55 mins and it was perfect! I served it the next day topped with a dollop of whipped topping :)

Delicious! Very easy to make. I used a 29 oz. can of sweet potatoes instead to save some time. Turned out great!

I follow previous advice and added 2tsp. of flour. It came out beautiful in color and texture. My oldest son thought it was a bit too sweet. I had no problem with the sweetness but I do think I am going to add a bit more spices next time. Thank you for the recipe.

Never made Sweet Potato Pie before, and always wanted to. This was AWESOME!!! My neighbor brought me a crate of sweet potatoes from the field, I made 10 pies. Passed them out to neighbors, and coworkers, they all LOVED it. Did make a few adjustments to the recipe, I followed it basically. I used 3 large sweet potatoes, 3 eggs, 1/4 tsp. ground clove 3/4 tsp. ground cinnamon, 2 teasponns of lemon juice. This was enough to make 2 pies (not deep dish). Only had 1 friend say it was OK, he didn't like the texture. But then he doesn't like Sweet Potatoes either.

My 1st time making a sweet potatoe pie and I did very well thanx to this recipe and the reviews. Based on reviews that made sense, the only changes I made were: instead of 1c white sugar I used 1/2c brown & 1/2c white sugar, I added 1&1/2 tablespoons flour, and used almost all (accept 3 pieces) of a 2 pound can of yams drained. Cooked only 50min and it was perfect. ** I added my own special touch w/ large marshmallows cut in half and placed over the top of pie and put under broiler for about 1min, and I put sprinkles of white sugar around rim of crust before baking.**

Great recipe. The only thing I changed was I baked the sweet potatoes instead of boiling. They come out sweeter, and I prefer the consistency.

Having a grandmother from the south...and following the recipe completely...I know I will not make this again, when I first tasted it, it just didn't even taste right. All ingredients were of quality products, so I know that's not the issue. This was a waste of time. Store bought was better, and people actually finished that pie. I'm calling grandma.

This is a great recipe, with a few tweaks though. For one, the amount of sugar it is calling for is WAY too much for my taste, so I reduced it to 2/3 cups brown sugar - next time, I may even go down to only 1/2 cup. I also used 2 teaspoons of vanilla, 1 teaspoon of cinnamon, and added 1/4 teaspoon ginger to it. I had two bags of fingerling sweet potatoes from my CSA, so I think I may have used more potatoes than asked for. I baked the potatoes instead of boiling them for better taste, less wateriness and more nutrition. Also used cream instead of milk, and added 1 teaspoon of flour and 1 extra egg yolk to the mix. Even though I'm a huge fan of butter, I will probably cut the amount by 1 to 2 tablespoons next time. But overall a great recipe, I will definitely make this for Thanksgiving.