Sweet Potato Pie VII

Bake sweet potatoes. Use evaporated milk, brn and wht sugar totaling 3/4c. Cinnamon, nutmeg 1/2 tsp. gloves, ginger 1/8 tsp. Add 2 tabl of cognac..Makes a 5 !!

I have been making this recipe for a number of years. This is my go to recipe because it focuses on just the sweet potato with all the spices that you would add to a pumpkin pie. The only thing I do different is use brown sugar in stead regular granular sugar.

Simple & Delicious! I added pumpkin pie spice & cinnamon to mine. Soooo goooood!!

Added nutmeg/cinnamon. Made twice – one day I used used can milk instead of buttermilk. Very tasty and everyone loved it. Add sugar according to your taste.

I love but I didn’t change anything about it

This was an amazingly delicious and subtle sweet potato pie, one I have made over and over. Simple to make, I also enjoyed playing with the spices to produce the best pie for your family’s tastes (which is an excellent reason to make multiple pies, testing each one ;-). The only caveat is to not do what I did the first time… it says to mash the sweet potatoes so I took a handy manual potato masher and went to town. Unfortunately, there is no way to get a super-smooth consistency that way and we weren’t thrilled with the pieces of sweet potato we occasionally bit into. I’ve learned- mashing means using electric beaters in this case and it has always been highly successful in my following attempts. I love this, strongly recommend it, and thank the lovely cook who shared it!

I didn’t know how much spices to use. I”m baking pie now without spices. Don’t know how to rate right now because it”s baking without spice but the raw pie tasted ok.

I decreased the amount of sugar since the sweet potatoes were sweet. I started with a half cup of sugar and adjusted as needed.

easy to make and family loved it

easy to make and family loved it

I have made this several times now. The first time I followed the recipe to the letter and found the pie was not quite firm enought and far to sweet for me. My potatos were really sweet. The second time I cut back on the sugar and used s mixture of potatos – some boiled some baked and this resolved the texture issue. I am making again today, have boiled, peeled potatos in advance. They are refrigerated now and I will drain off any excess liquid from the potatos before I mix. These potatos weren’t as sweet so I have to decide about the sugar – we don’t like it too sweet!

I added 1/4 tsp nutmeg, 1 1/4 tsp of cinnamon and this turned out great! My girl was hesitant to try, but she did and even had seconds. Highly recommended.

My first sweet potato pie. It’s hard to get buttermilk in China but I make milk kefir so I substituted that for buttermilk. Others mentioned pumpkin pie spice well also not available so I made my own. Cinnamon,allspice,ginger and nutmeg and butter for the crust. Next time I will cut back on the sugar which I do in slot of recipes. Turned out very nice.

I used sweet potatoes from our garden and substituted 1/2 cup light brown sugar and 1/8 cup white for the 1 cup white sugar. I didn’t have buttermilk so I used 1/2 tablespoon lemon juice and added whole milk to make 1/2 cup sour milk. I added 1/8 teaspoon ginger, cinnamon and nutmeg. It was delicious. I will definitely make this again.

Made this exactly as per recipe except substituted plain yogurt for buttermilk as one reviewer suggested. VERY dry. Needed more liquid from the start. Even putting it into the pie shell……it was basically spooning in dry mashed potatoes. I did bake my own sweet potatoes, perhaps it would be moister with canned. Pie was already “set” going into the oven, and then just proceeded to crack at that point. After reading some other recipes that use evap milk, I think I’ll try one of those next time. I actually did add about 1/4 cup milk to this when I saw how dry it was, but it didn’t help much. Disappointed as I was making it specially for a guest at Thanksgiving. Tasted ok I guess. Mild flavor, not too spicy which was nice. Served with plenty of whipped cream to offset dryness.

I doubled the recipe to accommodate more for more pies. I will use this recipe again. I did add extra flavorings.

I love the recipe and so did all my friends. The texture was exceptional. I added cinnamon, nutmeg, and ginger, same amounts as on the Libby’s pumpkin can for pumpkin pie. I used a bit more sweet potato than called for, as I like a deep pie. so I also added a couple of tablespoons of egg whites. and a little extra baking soda, and maybe a little extra buttermilk. I often play it by ear when cooking and baking! Otherwise, just follow the recipe.

It was very smooth and not overly sweet which we loved.

Instead of sweet potato I used butternut squash, It was so good the first time I made it, I had to make it again.

This was fantastic! I took a few others’ recommendations and added 1/2 brown sugar and 1/2 white and also 1/4 tsp.pumpkin pie spice. I had baked 4 small sweet potatoes, wrapped in foil, for 90 minutes at 350° the day before, then mashed them. I highly recommend this recipe!

I’ve never made sweet potato pie before and my husband loves it so I searched threw a few recipes and decided to use this one and I’m so glad I did! Only thing I changed was I added about a healthy hand full of brown sugar and omg it’s soooo good! I’m glad I bought enough ingredients to make two because this one won’t last the night! ??????