Sweet Potato Pie

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Too tart!

Alton is my hero (his apple pie is to die for!!! so I assumed this pie would be amazing. The texture and the spices were nice (I used 1 tsp. Pampered Chef's Cinnamon Plus Spice Blend and 1/4 tsp. nutmeg. I also added 1 tsp. vanilla extract and 2 T. butter melted and cooled.

I'm trying it again for Thanksgiving dinner using 1/2 & 1/2 instead.

The cooking method was perfect!

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Good Good Good.

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Though a good pie, it could be better by using light cream instead of the overpowering yogurt AND more importantly the potatoes need to be roasted either in the oven or microwave instead of steamed. The steaming is going to add water to the potatoes and dilute the flavors. I also added a tsp of good vanilla extract. This was my 3rd attempt to get this pie in the excellent catagory and i think i've done it. Alton are you reading?

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Pretty good, but the tart yogurt flavor comes through a bit too much for my taste. Next time I'd be more careful to get a milder tasting yogurt, or maybe vanilla flavored would do the trick??? I also think that candying the pecans on top would be a nice touch. Otherwise, it was easy to make, bakes up well, looks good, and has a lot of promise, given a few little tweaks.

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Just made this pie, it is excellent. Had to make a couple adjustments; used sour cream and yogurt, because I didn't have enough yogurt; also, I left off the pecans, but did swirl a bit of maple on top. The custard consistency is perfect, and love the balance of the yogurt/sour cream with the sweetness of the sugar and potato.
Like usual Alton came through with a good one!!!

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This pie was excellent. I baked it in a phyllo crust as I enjoy it much more than a regular crust. Added a bit more cinnamon and think I will use the suggestion of molasses in place of maple syrup - sounds great. I made this recipe with and without nuts - the first time I forgot to put the nuts on top. I and all of my guests really enjoyed this pie. Writing this review, I think I will make another. It's addicting and delicious!

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I've made this pie 3 times. The first two I followed it exactly and it was ok, probably worthy of 3 stars as it's written. I made it yesterday and decided to omit the nut topping to make it a healthier dish because nuts and syrup are high in calories. This proved one thing to me: all the flavor of this dish comes from the topping. The actual sweet potato filling is very bland on its own. After it had set overnight in the icebox I had a slice today and all I could think of as I was chewing it was that it tasted "cold". No other flavors emerged for me, just a big mass of "cold". As it stands this filling is not worthy of carrying an entire pie on its own, hence the 2 stars since the filling should be the heart of the pie. Nuts, syrup, ice cream, whipped cream... all of those are extraneous condiments used to give the illusion that the pie is good. No, if they pie isn't good enough without them, then it isn't good enough period.

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This pie is delicious, creamy, and crunchy! I used plain Greek yogurt, blackstrap molasses instead of maple syrup, untoasted pecans, and a gluten free pie crust. I also served it with a dollop of homemade whipped cream to which I added a little bit of sugar and vanilla. Will definitely make this again.

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i thought the pie was delicious and so has anyone else that has tried it. When i picked out the sweet potatoes at the market i choose the sweetest and 'orangest' that they had. i especially loved using plain yogurt as it gave it a tangy taste to the pie, (balanced by the sweet sweet potatoes it was awesome. also, i thought that, since it isn't a 'heavy' pie, it made it all the better. somebody coined it as a 'sophisticated' pie. thanks good eats!

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My first sweet potato pie. I basically followed the recipe, with a few changes. Used an all ready piecrust in a 9" Pyrex pie dish. Loved the pecans on top, and I added more maple syrup to the top after taking out of the oven, for a total of 3 TBL. Thought the plain yogurt added a slightly sour taste, think next time would use vanilla yogurt or evaporated milk, but the overall texture of the filling was good. Spice changes were adding 1 teasp. cinnamon & 1/2 teasp. ginger, along with the 1/4 teasp. nutmeg. Also, 1/4 teasp. salt, since the amount was not given in the recipe. I like a spicy pie. Love this with lots & lots of whipped cream. Overall, a VG pie.