Sweet Potato Pie

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This recipe was so wonderful! A great substitute for pumpkin pie (store bought especially, yuck! Was extremely simple to make. I boiled my potatoes instead of steaming and it came out fine. Don't spill any syrup over the top, though! It will adhere the crust to the pan and make it hard to lift! Another fantastic recipe by Mr. Alton Brown.

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I made this pie for Thanksgiving and Christmas '07 for crowd that consisted of many true southerners and and it got rave reviews. It is now my standard for the Holidays.

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For three years in the row this pie is everyone's favorite and I don't know why it has only four stars! And it's so easy to make that I bake it in the middle of the week just to satisfy my craving!

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Last year I was in charge of my family's Thanksgiving menu. Wanting to try something different, I checked Alton Brown's recipe list for a sweet potato pie. The first time I made it, I followed the recipe to the letter. This year, my mom asked me to make the pie again, and I changed the "pumpkin pie" spices: 1-1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/4 tsp nutmeg and 1/8 tsp ground cloves. I also had to substitute sour cream for the yogurt. Both times the pie was a hit. My only hesitation is the texture of the pie. I have roasted the sweet potatoes, lacking a means of steaming them, and I have steamed them. Both times, the "custard" turns out like baked, mashed sweet potatoes. It still tastes fantastic, but the yogurt does not create the whipped texture (cheesecake-y I might have expected. The taste is fantastic, though, for those who find traditional holiday pies to be way too sweet.

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Made this for Thanksgiving. My first ever sweet potato pie...it was fabulous and EASY! I changed only one thing based on the reviews I'd read. Instead of plain yogurt, I just used vanilla yogurt. It wasn't too sweet and it was still rich and a little bit tangy. Anyways, the pecans and maple syrup just complete the pie. I'll definitely make this again!

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For some reason, my family is mystified by sweet potatoes, so just telling them I'm making a "sweet potato pie" freaks them out. All they hear is "potato pie" and they get confused... So this is what I did.... I substituted all the yogurt for the equivalent amount of cream cheese, used a graham cracker crust and let it chill overnight. I loved it, and I'm going to just tell them it's a "Pumpkin Cheesecake" so they'll try it. One tip: Roast the pecans and then toss them in maple syrup BEFORE you put them on the pie. It was very hard to drizzle the maple syrup evenly once the pecans were already on the pie. I guess I don't have Alton's steady hand. He made it look really easy. It wasn't. Personally, I'll be making this pie for myself for years to come, even if my family never warms up to sweet potatoes.

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I saw the rerun of this episode the other day and printed it out to test it before Thanksgiving. The only thing I modified was the addition of a tablespoon of vanilla because my husband loves it so much. Otherwise, I followed the recipe to the letter and it turned out great ! The texture of the "custard" was more like sweet potato than anything else I've ever made. The taste was spectacular. I have instructions from my family to make this again --- soon. Thanks for another great recipe, Alton.

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Overall, I enjoyed this pie, but there a couple points to cover:
I followed Robin's recipe substituting the condensed milk and light brown sugar
Also, I used canned sweet potatoes instead of steaming fresh ones
My pie turned out to be pretty good still, but not as much flavor as I had expected. Also, after putting them on, I found there to be too many pecans, so be careful because as I eat this, I feel like the filling is being overpowered by the pecan crust
I would reccomend this because at least my method was quick and easy and still resulted in a nice pie but if you are thinking of doing this for Thanksgiving like i was, i suggest trying it ahead of time to make sure you like the way it turns out!

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This was my first sweet potato pie. I substituted 1/3 C condensed milk for the yogurt and used light brown sugar, cutting down on the sweetness the milk would add. It tasted wonderful. I will definitely make this pie again. Thanks Alton!

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In contrast to some of the other reviews, I think the yogurt adds a nice tangy taste in the background and helps keep the pie rich without being 'diabetic coma' sweet. I've made several of these pies for various parties at work or with family and *always* get recepie requests!