By Impera_Magna on February 16, 2005
Photo by Impera_Magna
Photo by Impera_Magna
"I've been making this pie for over 30 years and I still love it, preferring it to pumpkin any day. I make it every holiday and lots of times inbetween. I take it w/ me for lunch and my kids enjoyed it in their lunchboxes back in the day. I hope you all enjoy it as much as we have! UPDATE: Taking the advice of a friend (Thanks, Julie!) I skipped the crust and poured the filling into a well-buttered pie pan and baked as usual. Not only is it easier, there are less fat and carbs too! Besides... everyone likes the filling best anyway... :D"
Serving Size: 1 (149 g)
Servings Per Recipe: 6
"I used orange fleshed jewel "yams", not sweet potatoes. For the evaporated milk, equal parts heavy cream and half and half were substituted. Prepared this crust:Recipe #187689 and used freshly ground allspice and freshly grated nutmeg.Mmmmm! Easy to make, too! Thank you for posting. Much better than pumpkin pie."
"This pie was wonderful.. it was a big hit with family and friends. i did make a little... i love butter.... so i added 1/2 stick of butter and it was fantastic. This will be my recipe for all holidays. Thanks so much!"
"Iwant to thank you soooo much, I think this is the recipe Ivé been looking for. I baked it this am, and my girls loved it, and the oldest doesn't like sweet potatoes! I think it will be our new family favorit!"
"This is a wonderful tasting sweet potato pie. The spice are just perfect. This is the recipe I will be using from now on. Thanks for posting this great recipe."
"FABULOUS! I love that it is not too sweet. What a great introduction to this dessert! I skipped the crust, because I was too lazy, and baked it in a 1 1/2 quart baking dish. I used what we Yankees call "yams" i.e., the orange fleshed tuber, not the white ones. Also, was roasting something in the oven, so i just pierced the yam and baked it in the oven, then mashed it as the recipe called for. So so so good!"
"This is the 2nd sweet potato pie recipe I've tried. I liked that it wasn't too sweet. I followed the recipe exactly except for using a water-powdered milk mix instead of evaporated milk and putting it into a passover matzo meal crust. My only issue is that I think I needed to blend the mixture since I found egg didn't incorporate completely evenly, and I had a couple of white eggs spots on the top."
"I make sweet potato pies several times a year and this is the recipe I use. It's perfect just how it is or you can put a teaspoon of grated orange rind in for extra flavor."
"No offence but was not a big hit with my family. This was the first time any of us tried sweet potato pie. Just not something we would prefer."