Sweet Potato Pie

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I'm really glad that I read the reviews on this and decided to make this before Thanksgiving. It sounds so delicious but it tastes nothing like sweet potato pie. After reading the reviews I used quality ingredients and followed the directions thoroughly. I have to agree with many others in that the yogurt really adds a tangy taste and really takes away from the pie. It almost makes it seem like the pie has gone bad. So if you're planning this for Thanksgiving instead of your grandmother's recipe - think about making it ahead of time so you can see whether or not you like it and want to serve it to family and friends. I think it's a total disappointment...even down to the pecans and maple syrup on top (which I thought would be a great addition.

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Let me first say that Alton is great and I have learned so much watching him over the past couple years. However, I was disappointed with this pie. To me, it is just too tart from the plain yogurt ingredient, even though I added more maple syrup than called for in the recipe. Maybe it could have benefited from a little ground cloves or a bit more syrup, and probably worth spending some time tweaking the recipe a bit. I found the pie especially tart while still warm. I found it much better after being chilled overnight and served chilled the next day, especially given its more cheesecake-like consistency.

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This recipes has some clear pluses and minuses.

As several other posters have mentioned, the tang of the yogurt comes through all too clearly in the final product. I think I know what AB was going for: trying to add some of the richness and subtlety of a good old fashioned pumpkin pie to a sweet potato variation. I have yet to taste a sweet potato pie, however, that could really hold a candle to a good homemade pumpkin pie, and this recipe is no exception.

The major benefit of this recipe is speed; it was ready in a snap, especially if you compare it to carving, scooping, roasting, peeling, mashing, and draining a pumpkin.

Overall, if you are looking to whip together a quick pie for an uncritical audience, this recipe will do the trick. If you are looking for a recipe that will become a family heirloom, however, skip this one.

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This is a family favorite in my home. I find when I make it EXACTLY as directed it comes out perfect and the yogurt gives it a fabulous richness that reminds me a little of cheesecake.

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I've always loved sweet potatoes, as well as Alton Brown on "Good Eats," but had never heard of sweet potato pie until I moved to the West coast. So, naturally, when I decided to try making my own pie, I chose Alton Brown's recipe. I've read many reviews of this recipe, both positive and negative, and thought I'd throw in my two cents.

Despite being called a "sweet potato" pie, this pie isn't overly sweet. The yogurt definitely gives it a tangy flavor that can be off-putting at first, especially if you're expecting something more akin to pumpkin pie. I found that the tartness of the pie mellowed out a bit after chilling in the refrigerator for awhile. I ended up greatly enjoying this pie, although it definitely wasn't what I was expecting. If you're looking for a traditional sweet holiday pie, this isn't it. But if you're willing to try something different, this recipe is definitely worth a shot. And even if you don't like the filling, the toasted maple pecan topping alone is worth the effort!

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I made this pie twice- the first time I didn't have maple syrup and pecans, so I omitted them- huge mistake. The pie was bland and tasted like a tart, mediocre pumpkin pie. I was very disappointed, but I decided to give it another shot b/c I love AB. So, I got maple syrup and pecans, and made it again. Wow- I could not stop eating it. It tastes like an amazing combination of pumpkin pie and French dessert chestnut mousse. Would definitely make it again.

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Only after I started making this pie for Thanksgiving dinner did I realize I had no plain yogurt on hand. So I had to make do with vanilla yogurt and while the pie was a hit with my guests, I didn't care for the consistency, although the flavors were intriguing.

After stocking up on plain yogurt, I made the pie again. This time my only substitution was using a graham cracker crust. The pie's consistency was great, the taste fantastic (we all love the hint of tartness that the plain yogurt imparts and the graham cracker crust added a nice crispness.

It will be back for an encore on my Christmas table.

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I substituted canned pumpkin and used low-fat, vanilla flavored yogart. The recipe turned out great! My family enjoyed this pie more than a traditional pumpkin pie. It will be an annual favorite.

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Tried this recipe in place of the traditional pumpkin pie this year. Found the pie to be tangy and not as sweet as pumpkin pie. The tang of the yogurt resulted in an overwhelming lemony taste that detracted a bit from the sweet potato. Would add more sugar maybe, or use a vanilla yogurt and perhaps use more maple syrup on top to counterbalance the tanginess. Fine pie for the adventurous, but definitely NOT for the traditionalist! However, Alton Brown is still one of my favorite cooking teachers and I've learned so much from his show. I will continue trying his neat recipes!

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The taste was ok, but the texture wasnt so good. I have made sweet potato pie for about 10 years, from my Mam'aw's recipe (southern of courseand for some strange reason I thought I would try this recipe using the yogurt, but the texture was just too strange for me, I will be going back to my old one.