This recipe needed some spices. I made this pie for my family for Thanksgiving. Everyone loved it, however, I can guarantee that would not have been the case had I not added the following: 1 t vanilla extract; 1/2 t ground cinnamon; 1/2 t ground nutmeg; and 1/4 t salt. My family just would not have enjoyed it without the spices. Also, the timing is off...it took at least 45 minutes. I think I'll up the temp a bit next time. It's a good start. Thanks for posting.
Let me tell you that I thought I had really fudged this recipe. In the midst of Christmas baking, babysitting and helping my fourth-grader with her homework, I rushed thru this recipe, only to discover that my pie would not set. I baked it for 60 minutes until it set, and then realized that I must have done something terribly wrong. Well, I did. Instead of two 3 oz. pkgs of cream cheese, I threw in two 8 oz. packages of cream cheese. To be honest, I was sick about it, especially since I had made TWO of these gems and even prepared the crusts from scratch. About 3:00 a.m., hubby truck-driver comes in off the road and is feasting on them. They baked up real thick and perfect - absolutely beautiful - and, although they turned out to taste more like cheesecakes than sweet potato pies, they were absolutley DEEEELICIOUS! Well, there you have it: My Christmas miracle!
I doubled this recipe and used 2 8oz packages of cream cheese (because I could not find 3 oz pkgs.) I added a couple more tablespoons of brown sugar, 2 teaspoons of nutmeg, and a couple dashes of cinnamon, for my taste preferences. The pies came out wonderful and I got a lot of compliments! This will now be the pie I bring to the holidays!!
I have fixed for Church carry in dinners and has gone over very well with the ladies of the church. Preparation is very easy although I make enough for 4 pies and use 4 29oz cans of sweet potatoes 1&3/4 cup sugars 3Tbls vanilla 2&1/4 stick butter and 3Tbls nutmeg 12oz cream cheese 9 eggs. Also up my cook time to 45 minutes +or- a few minutes.
My husband grew up in the South, and his biggest complaint about most sweet potato pies is that people think they are interchangeable with pumpkin pies. We now live on the west coast, but he was craving some sweet potato pie, so I came in search of a pie that didn't call for all of the pumpkin pie spices. This was it! The cream cheese gives it a great texture, especially when chilled, and the recipe is very flexible! Since we are primal, I made a nut crust and I substituted coconut sugar and a bit of maple syrup for the sweeteners. We appreciated that the pie wasn't overly sugary and actually highlighted the awesome sweet potatoes!
This is possibly the single best pie I've ever tasted! It has a creaminess and richness to rival any mousse. I did make an adjustments to it though. It seemed to me to be lacking in savoriness, so I added spices that are typically found in pumpkin pie, in the typical measurements. Brilliant! Also, I discovered that the center never quite set, even after 30+ minutes. I think maybe next time I'll turn up the oven temp by 25 degrees or so. But all in all, this one was a bona fide winner!
Thank you! Thank you! Thank you! I was the only one in my family who likes sweet potatoes. My skeptical husband gave it a try and really liked it! He said, "Tell the kids it's pumpkin pie and they'll like it." I did, and *they* did. Success! Now maybe they'll be open to other preparations. Also since we have to eat gluten-free, I tried a prebaked gf pie crust. That part was awful LOL but I will serve this crustless until I find a good gf pie crust.
Great recipe, I did add 1/2 teaspoon nutmeg, 1/2 ground ginger, 1 teaspoon cinnamon -- loved the cream cheese in it!!
I have made this recipe for the last few years and now it has become the highlight of our Thanksgiving feast each year. I love it! :)
This was a great hit at Thanksgiving! It was very easy to make. I did add a little nutmeg to taste. But other than that it was perfect!