Sweet Potato Pie

I made 3 of these and altered the last one as experimental. Original was delicious but a little too sweet in my opinion. I modified it down to a 1/4 cup of sugar and swapped out the butter for high quality olive oil (1/4 cup and 2 tablespoons), also only used 1 egg (since I was down to my last). In my opinion the texture came out better this way than the original, also was the right sweetness for me but my wife disagrees and thinks 1/2 cup sugar would be just right, however, we both agree 1 cup sugar is way too much and while good, it’s almost like eating it in syrup and a bit overpowering. Also substituted oatmilk on all and it worked good.

I haven’t used this exact recipe but I was just wanting to make others aware of what boiling the potatoes may happen. I’m also from the Deep South in North Georgia. I’ve been making sweet potato pies for about 40 years. I like to come here and look at different recipes and other’s suggestions. I bake my sweet potatoes instead of boiling. The potatoes can get waterlogged and make the filling runny. I bake my sweet potatoes for most of my recipes calling for them. I wash and dry them and bake on a foil lined cookie sheet at 400 degrees for 45 minutes or until tender. Also, if you bake the pie crust and let it cool before adding the filling it will make a better pie. The bottom and sides of the crust will not cook properly if it’s not baked first and line the crust with foil to keep it from burning. This is what my family members and others do before baking the pies.

I baked this and it was wonderful but it was super milky but 10/10 recommend with like 3/4 cup milk

Entirely too sweet. It’s no wonder America has a diabetes problem. The recommended pie shell is lackluster.

Loved it! Used almond milk though and it came out so silky and creamy!

I have tried different sweet potato pie recipes because my husband loves it, but this is by far the best recipe I have ever found & he said it was outstanding & not to lose this recipe! So this is definitely my go to recipe now 🙂

I made this with 2 modifications. I used sweet condensed milk, and I brushed my crust with melted butter and brown sugar before adding the filling .

I’ve made this for family gatherings for 3 years and it never disappoints!

I give it 5 stars because it’s the first time I made sweet potato pie and it came out delightfully good. I did notice how the set wasn’t as firm as my experience with canned pumpkin pie recipe. I had acquired a box of big sweet potato tubers and needed to try recipes to use them with and this was my favorite. I think I’ll try the suggestion of separating the eggs and whipping the whites stiff to aid with this characteristic. However, it still came out really good color, good portion for the pie shell, and likely if you need it less sweet or just less sugar, you could probably get away with using 3/4 c which I’ll also try. I just found it very easy recipe to bake a pie! Thanks!

I loved the sweet potato pie and so did everyone in my family.

I could tell the mash was a bit loose so I added more sweet potato, 1 tablespoon of AP flour, a pinch of salt, grated orange peel, pineapple flavoring, a bit more cinnamon and nutmeg along with, allspice. I used heavy whipping cream. It was Thanksgiving heaven in your mouth

Used can potato instead of fresh came out great. Will definitely make it again

I baked the sweet potatoes instead of boiling them. My pie had to bake longer than the recommended time. Delicious pie. Thank you!

The first one I made seemed to need salt, making it again with salted butter, also salted the water that I boiled the potatoes in. Fingers crossed. Update: 2-6-23 used salted butter and salted the water I cooked the potatoes in, made all the difference. Delicious

It turned out amazing. So good, in fact, i’m making another one

This was excessively sweet to me. Also took much longer to bake. Next time I will only do 1/2 cup brown sugar and cut down on the vanilla extract. There’s no salt in this so maybe that is why it is so sweet? I also whipped my egg whites which I think improved the consistency.

Offering An Important Step! This is a great taste. I’ve been making these pies for years. But for anyone new a making sweet potato pie… I need to share a very important step to ensuring that your pies are the best ever! There are tons of fibers in yams and sweet potatoes and if you do not extract them from your filling, your guests will get a mouth full of strings – YUCK! I learned that when I was new at pie making. So… blend and then clean your beaters under water and then blend for a second time. Trust me… it will make a difference.

This is my first try at making sweet potato pie. It was good, but, I substituted 1/2 & 1/2 instead of milk. When I make it again, I would use 1/4 cup of sugar. I had decreased it to 1/2 cup, but find that it’s still too sweet for my taste. In general, I find many recipes call for too much sugar, and in this case, sweet potatoes are already sweet. I suggest using less sugar, as they say “less is more” (flavor).

Baked my fresh yams skins on for caramelized sweetness. Added ground cloves, allspice, with the nutmeg and cinnamon. Used eggnog instead of half and half with one egg. Smells delicious coming out of the oven soon.

I didn’t have fresh sweet potatoes on hand so I used canned yams. I ended up having to add a bit more of each ingredient. It’s taking a little longer to bake ,but I expected that. So far, so good. Smells WONDERFUL! I also ended up using an entire 2lb. can of the yams.

I microwaved my sweet potatoes until they were cooked. The 2 pies I made I used graham cracker crusts. The pies were so delicious, everyone who had a piece said that it was the best part of my entire dinner!