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Sweet Potato Praline Cloud Pie - 2003 1st Place Sweet Potato Recipe

Sweet Potato Praline Cloud Pie - 2003 1st Place Sweet Potato

Recipe courtesy Beth Campbell

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on December 18, 2010

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    This was my first sweet potato pie. I thought it was excellent. I followed the recipe exactly and it came out fine. I used two medium sweet potatoes. I blended the sweet potato filling in a blender to make it perfectly creamy!

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  • on November 27, 2009

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    I thought this was a great choice for a Thanksgiving pie this year. It looked so beautiful I took pictures of it. It was ok. Nothing near as good as it looks. I can't believe this won first prize in a contest. Have had way better. If you are someone who bakes a lot of good home made cakes and pies, skip this one. You will be disappointed.

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  • on January 22, 2008

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    Recipe turned out great with a few changes. I used one large can of sweet potatoes and cut the evaporated milk to 3/4 cup. Instead of using mace, I added allspice and ginger...1/4 tea each. I also used 1/2 cup brown and white sugar. It took the pie about a hour to bake before it wasn't runny in the center. yum...would make again!

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  • on January 14, 2007

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    I was so surprised at how well this pie turned out! I used the 1.5 cups of sweet potatoes and I substituted the evaporated milk for 3/4 cup of half and half. What a pie! I didn't have time for the merangue, but it turned out perfect anyway. I just made fresh whipped cream and served it up! All of my guests raved about it. I found it really good to serve it a little warm ...

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  • on November 23, 2006

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    I made 2 of these the other day. One for my friends, and they loved it. 1 1/2 cup of sweet potatoes is enough. I also subsituted brown sugar, and used only around 1/2 cup. I don't like it too sweet. I did not use mase or cloves, but added vanilla extract to the filling. Came out great! Love the crunchy praline topping, nice contrast to the fluffy pie.

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  • on November 23, 2006

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    Also great with just the praline topping and no meringue

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  • on November 17, 2006

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    Everybody loved it, but the praline topping went over the sides of the pie during baking and hardened only on the outsides. Make sure that you use high edges on your crust.

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  • on May 20, 2006

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    I agree with the first poster completely. I used two very large sweet potatoes, and it was too much. Also, I had to leave it in the oven longer than specified, as the middle was still very soupy. However, the pie was great, and my family loved it. I think it's a good idea to cut down on the milk a little too, it will help the middle set up better. KUDOS, it's great pie!!!

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  • on November 27, 2004

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    I loved this pie. It was like the best of sweet potato or pumpkin pie with the crunch of pecan pie, and, for an added bonus, luscious meringue on top. I used 2 medium sweet potatoes and a cup of milk, and I didn't have a problem with the pie setting up.

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  • on September 26, 2004

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    This pie turned out wonderful. The flavors blend together so well that even people that don't like pumpkin pie will probably like this. It tastes more like a pecan pie with a "cloud". Much lighter to eat than regular pecan pie.

    There were 2 problem in making it though.

    1.The recipe didn't specify how large of sweet potatoes to use. USE SMALL. You only need 1 1/2 cups of it.

    2. When baking it, I had to bake longer than recommended because the middle was slow to "set". I would use 3/4cup + 2Tb evaporated milk (1oz less if I made it again.

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