EXCELLENT! Very easy and tasty! For those of you who claimed that the filling was too "mooshy", try baking the potatoes in the oven and not boiling them. Baking them intensifies the flavor of the potatoes.
I made his recipe for my boyfriend and he absolutely loves it. He is VERY picky when it comes to sweet potato pie (usually only liking his mother's) but he is in love with this one. I made one slight change. I substituted the evaporated milk for eggnog. The eggnog gave it and entirely different twist that was absolutely wonderful. I also let it bake about 10 minutes longer so the center firms up. This recipe is now my standard.
This splendidly spicy, buttery rendition of the Old South Favorite is more historically authentic by using brown sugar and remembering to add GINGER to the spices. Very early American, old fashioned and perfectly delicious. Can also be doubled for two pies.
Recipe is good, but mine is better. Add a half teaspoon of lemon extract and vanilla extract; instead of all evaporated milk, add half evaporated milk and half sweet condensed milk.
Will not need to use so much sugar.
Prepare in pie crust and freeze until ready to cook. Prepare and keep in the freezer to have year round.
Oh my Gosh! This is the best sweet potato pie I have ever had. I usually spend 8 on one from a bakery and now my family and I love this one. I can't believe how good this is and in such a short time! I used canned yams and half&half because I did not have milk. I also made my own crust(French Pastry Pie Crust on this site also a winner) and used a spingform pan. My sweet potato recipe search is over! You gotta try this you will love it!
I have made this sweet potato pie 4 times. Followed the recipe, made no alterations or substitutions and the pies were great. Am no longer making pumpkin pie as this is so much better.
I followed the recipe and I didn't really like that much. I found it tasted to much like pumpkin pie. Not quite what I was looking for. The filling was a little chunky and I had to cook it longer then what was recomended and it still came out too mooshy. A good recipe if your looking for something like a pumpkin pie with a little twist though.
This pie tastes great but it's too airy and fell apart even when cold. There is also way too much butter. I made a note to reduce the butter by half next time and to not beat the whites separately. The baking time was a bit short.. needed 15 minutes more baking but I guess that depends on the type of pie plate you are using.
Very good recipe...nice texture and flavor. I would recommend that the sugar be reduced. The amount in the recipe made the pie much too sweet. I will be making this one for Thanksgiving Day dinner instead of my usual pumpkin. (later) I did make this pie for T-Day dinner. No one could tell the difference between this and pumpkin.
