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Old-Fashioned Sweet Potato Pie Recipe

Old-Fashioned Sweet Potato Pie

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Average Rating:

Total Reviews: 25

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  • on September 13, 2011

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    After I got the filling together, I was afraid it would be too soupy and wouldn’t tighten up enough, so I added 2 tablespoons of flour for 1 deep-dish pie. I also substituted evaporated milk for whole. This is the first time I put meringue on a sweet potato pie and I don’t think I’ll do it again. It was a beautiful mound of light brown meringue the night I baked it, but by lunchtime the next day, it was somewhat wrinkled and deflated – not bad; just not beautiful. I don’t think it adds much flavor to the pie either, though I mixed the prescribed sugar and 1/4 teaspoon of cinnamon in the meringue. If you plan on serving it the same day, results might be better. I was also surprised that the filling wasn’t sweeter, particularly for a Paula Deen recipe. Another 1/4 to 1/3 cup of sugar might be perfect. This is a fine recipe, but I’m afraid it leaves something to be desired.

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  • on July 17, 2011

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    Paula, it was a hit with my wife and I. It was easy to make and taeted grate. I sent it to some friends. You go girl!
    R&N T from TN.

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  • on November 13, 2010

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    I was not happy with this pie, though it was a beautiful pie. It took 70 minutes to cook, much longer than instructed, which I questioned not cooking the usual 425 for 15 minutes then down to 350 for 35-40 minutes (standard time for a pie. After it cooled, and I cut into it, it fell apart. I compared it to other sweet potato pie recipes and this one seems to have too much milk. I think sweeten condensed milk would have been better.



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  • on September 21, 2010

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    awsome recipe.Made one change. less milk half cup.... perfect. Thanks paula

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  • on June 18, 2010

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    I have made this pie for my family for Thanksgiving for 5 years now...I am 17. I love this pie however I revised the sugar to 1/2 brown sugar and 1/2 granulated and it was just the right combination to not make the pie too sweet. Also, I do not add the meringue because I personally am not a big fan, however it allowed me to add a lot of whip cream to the top!!!
    It's so delicious and a pie you MUST MUST MUST try!!!!

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  • on June 17, 2010

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    I wasn't sure how it would turn out, but this pie was an awesome and if you follow her directions it will not fail. I LOVE MY SWEET POTATOE PIE.
    Thanks Mrs P.

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  • on December 01, 2009

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    Tried this for thanksgiving! Came out great! Thanks Paula!

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  • on August 10, 2009

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    Hello,

    This is my first time baking a sweet potatoe pie and this recipe caught my eye.

    I was just wondering... do you use all of the egg for the filling, or just the egg yolks?

    Thank you!

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  • on February 04, 2009

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    Thank you Paula this is one of the best and very easy to make pies i have ever baked. But i only use half the sugar and less milk. I will be making it again.

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  • on January 09, 2009

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    This is a great recipe from start to finish! I have made this for the past 2 years for the holidays, and there is never any left! No one even touches the pumpkin pies anymore. This is great with or witout the meringue. My family doesn't like meringue, so I usually leave it off. As far as the pie not setting, I do always have to cook it way longer than it says too, almost double the time. To prevent the pie crust from over-browning, cover the edges in foil and remove the pie from the oven when an inserted knife is mostly clean. Just keep a close watch on the pie. Happy Baking!

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