Old-Fashioned Sweet Potato Pie

Total Time:
2 hr
Prep:
20 min
Inactive:
45 min
Cook:
55 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
Directions

Preheat the oven to 350 degrees F.

For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Place the pie on a rack and cool to room temperature before covering with meringue.

For the meringue, using an electric mixer, beat the egg whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned. Cool and serve.


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4.7 245
I've never eaten sweet potato pie, and this was a hit. My crotchety father-in-law told me that he hates sweet potato pie, but when he tried this, he loved it! Very tasty and easy to follow instructions. item not reviewed by moderator and published
An easy and excellent recipe. I used purple sweet potatoes. Yes, the pies turned out purple, but they were delicious. My son who is a picky eater loved every bite and called his "berry pie." Who am I to argue? ;-) item not reviewed by moderator and published
Yum! This is a great recipe. I recommend cooking sweet potatoes in a steamer basket set a couple inches above the water level. After they cool, purée the potatoes in a food processor with a 1/4 cup of the milk until very smooth. Then you can blend the puréed potatoes with the other ingredients in a bowl with electric mixer. I added a pinch of nutmeg and kept all other ingredients as noted in recipe. 9 inch pie crusts are available in the freezer section of most grocery stores. For baking, I referenced an Alton Brown recipe that recommends cooking pie to 165-180 degrees. Mine reached 170 degrees at 45 minutes which ended up being perfect. I served it with fresh whipped cream (made it with a touch of sugar and pure vanilla extract). Everyone wanted a second serving! item not reviewed by moderator and published
Nom nom nom all day long. item not reviewed by moderator and published
Sweet potato pie is one of my favorite desserts so I'm very picky. This recipe is amazing! This is my fourth time making it and it keeps getting better. I now use nutmeg instead of ginger and use my blender to mix the filling until it's smooth and creamy. item not reviewed by moderator and published
so good,,I may never make a pumpkin pie again item not reviewed by moderator and published
Very good. Double recipe for deep dish item not reviewed by moderator and published
I made this for the first time at Thanksgiving and everyone demanded it again at Christmas. Its so easy and really delicious. Even the skeptical pumpkin pie eaters loved it. (I made it without the meringue too!) item not reviewed by moderator and published
super easy and smells better than anything ive ever cooked, delish too cant miss with this and im a newbie baker but this was childs play. item not reviewed by moderator and published
This is a keeper. I don't eat Sweet Potato Pie, but my husband requested it for Thanksgiving. I knew I hadn't made it before, and I also knew I had to get it right, since he's really picky about his Sweet Potato pie and has raved over some and criticized others through the years. Glad I settled in on this recipe after looking at so many. I didn't do the meringue part either; no need for it. I added a squeeze of fresh lemon juice -- a key ingredient that gives it a special edge. Used 2% milk. May use half and half next time.Thanks for the win, Paula! item not reviewed by moderator and published
Delicious!!!! I used 3/4 heavy cream instead of milk and went a little extra on the sugar and spices. I subbed nutmeg for ginger and nixed the meringue. A great easy, peesy recipe!!!! item not reviewed by moderator and published
This has become my favorite pie for Thanksgiving. I recommend it to everyone who wants to be a hero in the kitchen, super easy and absolutely delicious. item not reviewed by moderator and published
This has to be the most delicious sweet potato pie I have ever baked. I did omit the meringue, not a big fan of that. The cooking time was approximately 65 minutes, with oven set at stated temperature, ( also use an oven thermometer) I plan on making this again for Thanksgiving. I would like to increase it from a 9' to a 10.5 ' pie. YES, it was that scrumptious!:) Does anyone have any recommendations as the best way to do this? Thanks Paula!! :) item not reviewed by moderator and published
It does not say the size of the pie plate to be used. Anyone out there have any idea on the size of the pie crust? Have not made the pie yet, as I don't know what size of pie pan to use, thus the 4 stars. So, help!!! item not reviewed by moderator and published
Funny how one of the reviews threw me off, and I used nutmeg rather than cinnamon. Anyway, it's still good. Watching the video, Paula used a frozen pie shell. These are about 8.25 inches, not 9, and so she didn't use all of the filling. That might have baked in 35 minutes, but mine took 55, and I see some people are baking them for longer. It shouldn't take much longer than that, though. I baked 3 medium-large potatoes in a microwave-halogen oven for 11 minutes. They were done, and I let them cool while the crust was resting in the refrigerator. I used Martha Stewart's butter pie crust. After removing the peels, I made the pie mix and forced it through a strainer. This removed any of the stringy pulp. If you want to use that, you can chop it up in a food processor, but I just discarded it. I like the flavor even with the nutmeg rather than cinnamon. I am a big ginger fan, but I think I'll leave out the ginger next time. I'll try the bourbon in the future, too. item not reviewed by moderator and published
I love this recipe because it makes a pie with a perfect texture & it tells you an exact amount of sweet potato needed. Other recipes are very unclear like use " two med. sweet potatos" or 2 & 1/2 lbs. sw. potatos. How would I know a med. potato from a large from a extra large. And who has time for trying to determine potato weight. I'm not a fan of meringue so I skip that part. Also I prefer sweet potato pie to be milder without too much spice. I use cinnomon & vanilla extr. but nutmeg seems so strong to me. I use a slight pinch for complexity but I never ever use allspice or ginger. Also a touch of lemon extr. complements the vanilla nicely. item not reviewed by moderator and published
It came out yummy. I will admit I do not like sweet potato pie but my husband and M-I-L like it so I made it. They both said it was really good (which is a huge thing because they are picky with things like this) I made them into mini pies, I used graham cracker pies which my hubby said it was fine my m-i-l said it was good but it probably would be better with another type of crust. This recipe made 16 mini pies, cooked about 20-25mins. I followed it exactly as it is, but i did not do the merigue. item not reviewed by moderator and published
I Baked this for several minutes longer, I have a thermometer in my oven, just needed a longer time frame. Over 60 minutes. I used exactly the spices that it said. Did not make the merigue. Can use whipped cream or plain. Like the recipe, have had ones with lemon, etc. this is just plain ole sweet potato pie!! item not reviewed by moderator and published
Excellent recipe. I added a heavy pinch of nutmeg. Bake time for me was 75 minutes. Also, baking the sweet potatoes first and then scooping out the inside is a whole lot easier than peeling. item not reviewed by moderator and published
The pie came out wonderful! I did end up baking it much longer than suggested until a knife came out clean from the center. I messed up the meringue topping but I think that was an error on my part. It was my first time having this pie and I look forward to having I again in the future. item not reviewed by moderator and published
Update: The cook times have been changed to the following. Prep Time: 20 minutes Cook Time: 55 minutes Inactive Prep Time: 45 minutes Active Time: 20 minutes Total Time: 2 hours (includes cooling times Admin Customer Service item not reviewed by moderator and published
Great tasting but it took much longer (almost 1 hour & 30 minutes to bake. I think bake time is a typo. item not reviewed by moderator and published
Made it tonight. A really picky person liked it, so it`s a winner with me. I didn`t make the meringue . I put real whipped cream on top. item not reviewed by moderator and published
I made this for Thanksgiving. I didn't do the meringue because we don't really care for it, though it does look delicious here. I also don't know how much my sweet potatoes weighed, but I used four mid to large sized ones and did the measurements of the other ingredients according to what Paula gives. I also didn't have honey so I used agave nectar. I was afraid that the mix wouldn't turn out right because it wasn't thick at all (use a large bowl because it WILL splash!. I used three 8 or 9 inch graham cracker crust pie pans and the pies turned out perfectly. item not reviewed by moderator and published
Great and very easy recipe- I used Jack Daniels instead of the vanilla extract; bourbon brought out the favors in every bite item not reviewed by moderator and published
This pie was sooooo good! I have never made sweet potato pie like this before!. item not reviewed by moderator and published
Wonderful. I added half brown sugar and half white and baked about 30 min more. Delicious! item not reviewed by moderator and published
Holy cow!! It's my new favorite pie. I didn't make the meringue but it didn't need it... Again Holy- Cow.. Thanks a bunch.. item not reviewed by moderator and published
I've made this recipe twice this week for Christmas Eve and a New Year's party. Here are some suggestions if you are working with different size pie plates or are trying to make it a little healthier. 10" pie pan: Simply increase each ingredient by 33% (e.g., used 3 cups of sweet potatoes instead of 2. It required about 30 minutes longer in the oven, but the results were amazing. Great flavor and texture. Travels well across town, too. 9x13" dish: After lining the dish with pastry, I simply doubled the pie recipe, and it was perfect. Bake time 1 hr 20 min. Healthy version: I wanted to see if I could make it healthier without compromising taste or texture, and I am delighted that my changes turned out so well. #1: I completely eliminated the butter, and I couldn't tell at all. #2: Substitute Silk brand Coconut Milk for milk. Results? Perfect! Outstanding recipe and (sugar aside not that unhealthy with these changes. item not reviewed by moderator and published
This is by far the best sweet potato recipe I have had to date! I found this recipe a couple of years back for Thanksgiving and I've been using it every since. The only thing I did different was leave the meringue off, but I like it better that way. item not reviewed by moderator and published
Absolutely delicious!! I made it on a whim for Thanksgiving and it was a huge hit! I used canned sweet potatoes and bourbon for two of the ingredients. After baking it, I really didn't think it needed the meringue and just used whipped cream.. Also the baking time can be up to double what is called for in the recipe. But this is the best pie I have made in a long time! item not reviewed by moderator and published
Completely LOVED this recipe. I ended up having to bake it for over an hour as well and skipped the meringue. I did a simple whipped cream instead which paired nicely with the texture. I did, however, double the bourbon, but instead of using it in the pie, I just drank it while baking...I passed out before actually tasting it, but I'm assuming it was fantastic. item not reviewed by moderator and published
Good recipe. I used nutmeg instead of ginger and I added a 1/2 cup of brown sugar and more cinnamon. My family loved the pie. item not reviewed by moderator and published
well I was so pleased to see how simple this is, but I think there is a typo , the cook time at the top says 1 hr 55 min, and then in the recipe it says put batter in crust and bake 35 to 45 min,, it did take over an hour at 350,,,, item not reviewed by moderator and published
I've always wanted to make a Sweet Potato Pie. I read most of the reviews before I made it. Last night I did my first test of this recipe and it rocked! I used more brown sugar & only a bit of granulated sugar, used unsweetened vanilla soy milk instead of milk, used 1/4 t of fresh grated nutmeg, a little more cinnamon and used a graham cracker crust. Baked the pie on a cookie sheet which made the pie take longer to bake and burned the graham crust a little bit. I fried up 3 slices of BACON to sprinkle on top of the pie. It was delicious! Sweet and salty! I'm gonna make it 2 more times before Thanksgiving. One will be made with all Splenda brown sugar & soy milk and other one with evaporated milk & brown sugar. item not reviewed by moderator and published
This was the first time I have ever made a sweet potato pie and it came out great! I read a few of the reviews below and used 1/2 cup brown sugar and 1/2 cup white sugar. I didn't use ginger but added nutmeg and allspice and didn't do the meringue. Absolutely delicious! My daughter the taste tester loved it! Not too sweet just right. I will be make this for Thanksgiving. Finally I don't have to by a pie for Thanksgiving. item not reviewed by moderator and published
delicous!This is my new sweet potato recipe item not reviewed by moderator and published
this is so amazingly yummy! i used 3 sweet potatoes, which ended up making two pies. i doubled the cinnamon and the bourbon, but nothing else. it had just the right level of sweetness, not much at all. can't wait to make this for thanksgiving. item not reviewed by moderator and published
This is a delicious and easy recipe for sweet potato pie. I will use it again and again. item not reviewed by moderator and published
Super great!! I cant stand pumpkin pie and this is a wonderful alternative. It never seems to fit into a reg pie crust so i use a deep dish pie crust and do not make the meringue. Just some cool whip on top!! item not reviewed by moderator and published
Good pie but I had to add a little all spice to the mix and a little pineapple juice to the meringue ... next time I will try condensed milk instead of whole milk item not reviewed by moderator and published
My son-in-law makes this for me all the time. I love it. item not reviewed by moderator and published
This was very tasty. I added a bit more cinnamon and ginger, and i also added a 1/4 teaspoon of nutmeg. I also did half a cup of evaporated milk and half a cup of condensed milk. I prefer my sweet potato pie without topping so i didnt make any. item not reviewed by moderator and published
Very good pie! I changed it a bit by adding evaporated milk in place of the whole milk and then topped the pie with marshmallows. item not reviewed by moderator and published
I made Paule Deen's Sweet potato pie recipe for my Christmas Dinner (2011, this was the first time I ever made sweet potato pie and everyone loved it. I am now having to make one or 2 a month. Thanks Paula for sharing your wonderful recipes. Except I didn't boil my potatoes I baked them instead, less water in the potatoes if they're baked. I also used marshmellows for topping instead of meringue. item not reviewed by moderator and published
Better than perfect as usual from Paula!!!!! Thank you Paula Deen item not reviewed by moderator and published
Cut the sugar down to 3/4 C because sometimes Paula is a little heavy handed in that department! Omitted the ginger - didn't have any. Not including the time to boil the potatoes (and didn't make meringue, this took me about 1 hour to make (45 minutes bake time. Very quick and very easy. Good go to option for the future! item not reviewed by moderator and published
it was tasty and i looovvvvvvvveeeeeeeeee it item not reviewed by moderator and published
This pie was great! I put in a little less sugar in the filling (3/4 cup and will try using a little less next time just to save some calories as I used leftover ground gingerbread cookies as the crust. Didn't make the meringue as I never have luck, but everyone loved it-delicious and easily made in the food processor! item not reviewed by moderator and published
add coconut and skip the meringue item not reviewed by moderator and published
This recipe is missing a few key ingredients that my mother uses! Her sweet potato pie is legend, has a lot more depth and uses a few more spices and flavorings. At 76, she gives you the evil eye when you ask her for the recipe! item not reviewed by moderator and published
I liked this recipe, and got compliments on it, but the pie filling was a little to watery for my taste. The crust got soggy pretty quickly after cutting into the pie. I did bake the potatoes instead of boiling them... maybe I'll try using a thicker milk like others have suggested (heavy cream, etc.. It did take much longer than the 45 mins stated in the recipe for this pie to set. The meringue was a beautiful touch, but it didn't look that great the next day when going back for seconds. I'm not sure what happened, but the taste of this pie makes it worth trying again. item not reviewed by moderator and published
Great, but I didn't make the meringue. item not reviewed by moderator and published
I finally found the recipe! Have been trying for years to make sweet potato pie like my mom.....this is it! Very easy to follow recipe! Great! item not reviewed by moderator and published
one of my 'go to' recipes for Sweet Potatoe pie...love it... item not reviewed by moderator and published
I tried to make this recipe for the first the first time. However, I made a mistake and picked up a graham cracker crust instead of a regular pie crust. So I decided to make the pie with graham crackers crust. It turned out perfect. I would have to say I was very proud because it tasted so amazing. Thank you for an amazing recipe. My family & friends enjoyed the sweet potato pie with a little change I made to the recipe. Hehe! item not reviewed by moderator and published
AWESOME!! item not reviewed by moderator and published
WARNING! This recipe can result in marital issues!! My wife is a great cook and her pumpkin pies are a specialty of hers; but my first time baking this pie, even with an 80% successful meringue attempt, is better than her pumpkin pie =:-o Fortunately for our marriage, even she agreed it was better than her pumpkin pie! I doubled the spice, used half and half instead of milk and of course added bourbon AND vanilla. Next time, an extra couple of minutes with the beaters to get that meringue right.... item not reviewed by moderator and published
I loved it the best sweet pie i ever had thank u paula item not reviewed by moderator and published
The taste was great This was my first time making sweet Potato Pie and I loved it and every one around me that has had it from scratch before said this was even better. Thanks Paula your great!! item not reviewed by moderator and published
My dad let me cook thanksgiving dinner for the first time. I have been cooking mostly my hole life, but I have never cooked a big thanksgiving dinner, but this year I did. I used this recipe for Sweet Potato Pie (minus the meringue and my father loved it. He told me not to change a thing. Yay!!!! item not reviewed by moderator and published
EXCELLENT! One thing that scared me was when I was ready to add the milk I felt like the batter was a perfect consistancy but I added the milk anyway. Once I had added half of the 1 cup it got so soupy I panicked and thought I would dilute the flavor too much. I only added half a cup of milk and it tasted fantastic! I initially could not find the regular pie crusts so I bought the deep dish crusts. If I had not the batter would have been enough for 2 regular pie crusts but when using the deep dish it was enough but had enough left over to make some small tarts. I used my other pie crusts to make cris cross strips across my pie and it was beautiful as well as tasty. Paula Deen recipes are always a winner! item not reviewed by moderator and published
Just like granny used to make! Perfect, and it was a hit for Thanksgiving dinner! item not reviewed by moderator and published
This recipe was awesome. I substituted heavy whipping cream for milk and it certainly didn't hurt the tastiness of this pie. This is going into the dessert file for sure. item not reviewed by moderator and published
This was an EXCELLENT Recipe. I used sweetened condensed milk instead of whole milk and it turned out GREAT! Thanks Paula : item not reviewed by moderator and published
I made Paula's Sweet Potato Pie last year for Thanksgiving dessert, my entire family loved it! My Mother in law went home with the recipe and will be making it this year. item not reviewed by moderator and published
I have never had sweet potatoe pie before this was so good I loved it ..I shared it with patients from my husbands dialysis center ,,Idid have to leache the potatoes first for them cuz of the potassium so they were able to enjoy it too .. item not reviewed by moderator and published
Very good recipe. I baked it in the oven at 400 degrees for 20 minutes then at 350 degrees for 40 minutes. Great recipe... item not reviewed by moderator and published
Like the reviewer below I also used sweet condensed milk instead of regular milk and I used a 1/2 cup of brown sugar and a 1/2 cup of regular sugar. I also ended up with two pies not just one. I also used nutmeg instead of ginger. At first I thought the filling was soupy so I added a little more sweet potatoes to the filling. I didnt make the topping and the pie was delicious. This was one of the best sweet potato pies I have ever had. My husband also liked it, not as much as his mommas, but he said a close second so we will be keeping this recipe around. item not reviewed by moderator and published
With a few minor changes this pie was FABULOUS! Based on other reviews I changed up a few things, I used condensed milk instead of regular, I substituted 1/2 a cup brown suger for 1/2 a cup of regular sugar and also added and extra 1/4 cup of pure sugar. I adeded nutmeg to tast about 1tablespoon. The pie was amazing and did not need any type of topping! Thanks Paula ! item not reviewed by moderator and published
This was fantastic! I was a little hesitant to follow the recipe exactly because of some of the reviews, but it turned out great. The filling is luxurious and heavy on the tongue (in a very good way and the meringue, though not typical for the sweet potato pies I've had before, adds a light airiness that perfectly balances the thick, velvetiness of the potato. I would also recommend trying it with a graham cracker crust and replacing the 1 cup of sugar in the filling with 1 cup of brown sugar to add extra richness. This is definitely a make again dessert! item not reviewed by moderator and published
Excellent recipe.My family loved it. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I'm not sure if this is really a 5 or not because I made quite a few changes. First of all I used evaporated milk because my Southern grandmother did, I cut bake a quarter cup of sugar and I used 1 tsp of cinnamon and 1/2 tsp of nutmeg and no ginger. I also baked my sweet potatoes because roasted veggies have a deeper flavor than boiling them. All the potato stays instead rather than in the water that takes away some of the nutrients and flavor. Lastly, I did not use the meringue because that is something that I have never seen in the south on a sweet potato pie. It was perfect after those changes. item not reviewed by moderator and published
This pie was a huge success for Thanksgiving 2010 every body loved it and was disappointed when I didn't make it for Christmas. I used somebody elses tip and instead of all sugar I used half sugar abd half sweetened condensed milk. Very good! item not reviewed by moderator and published
A little too sweet I would cut the sugar in half. item not reviewed by moderator and published
Delicious pie! I made it without the meringue and added one more cup of sweet potatoes and 1 egg. I also used pure cane sugar instead of the white bleached sugar. item not reviewed by moderator and published
I am a southern girl myself from Alabama. I love your recipes and wish I could eat everyone of Paula Deen's dishes. The ones I have tried are like no other, they are super delicious. Thanks Paula for sharing your recipes:o) item not reviewed by moderator and published
Tasty? What did you think?This recipe is tasty, according to my husband. I don't eat sweet potato pie so never cared about making it. But, every since I've been married my husband always requests one. Before this recipe, I tried 2 others and my husband hated them, so I was not eager to make another one. For Christmas I decided to give it one more try, since I follow the three strikes rule! My husband looooooves this recipe, it was enough for 2 pies and he now wants another one. I only left off the meringue,and it was perfect!Will always use this recipe! item not reviewed by moderator and published
Great recipe Paula!! item not reviewed by moderator and published
Great recipe. This one tops the chart in my book. item not reviewed by moderator and published
The meringue topping greatly detracts from the sweet potato flavor, and a meringue topping on a classic like sweet potato? Gilding the lily much, Paula? Sweet potato is wonderful, people! Stop beating eggs and sugar, purchasing tubs of Cool Whip (!!!, and who knows what else to mound on a great pie. If the pie doesn't taste great, search for a better recipe or look for ways to improve technique. item not reviewed by moderator and published
This recipe is fantabulous! I had never made a sweet potato pie and made this recipe for Thanksgiving and it turned out amazing! I did follow the suggestion of one of the reviewers and doubled the cinnamon and ginger and also subbed 1/2 cup of white sugar out for brown sugar. I also baked the potatoes in the oven first. I didn't do the meringue this time and just used whipped topping. And actually I made 2 pies, one diabetic (using "Ideal" sugar and brown sugar) and I couldn't tell the difference between the diabetic one and the regular one. I will definitely make this pie many times over... love it! Thanks Paula! item not reviewed by moderator and published
Paula, I have made this pie 4 times already. My family and I love it! I even brought my relatives over 2 pies for thanksgiving. Thank You! item not reviewed by moderator and published
This was delicious and a big hit with Dear H. I left off the merengue and cut the sugar in the pie by 25%, like I do in most recipes. Still plenty sweet and a great treat as a side for bbq chicken and steamed kale! item not reviewed by moderator and published
Wow! I used left over sweet potato casserole from Thanksgiving. I also used a food processor instead of a hand mixer b/c I wanted the potatoes to be completely smooth. Made a graham cracker crust in place of the pie shell since I didn't have one and didn't have time for the store let alone make it myself. Was expecting quite a bit more meringue, but it was still fabulous. Thanks again Paula!! item not reviewed by moderator and published
Made this for a potluck dinner last night; it was fabulous! Did not have the butter to melt, so substituted 1/4 cup vegetable oil. Also used 2.5 cups of mashed sweet potatoes like someone else suggested. Did not need the meringue. Delish! item not reviewed by moderator and published
Oh Paula, you made me the hit of the party! I made this pie twice in three days. It took my oven about 70 minutes to cook the pie properly. I brought it over to my friend's home and just before she was going to serve it-- she popped it under the broiler to "re-energize" the meringue. Well, we all forgot the pie was in the oven. When the pie was eventually retrieved, the meringue was burnt. I gasped and turned pale. You will never believe this though-- it still tasted AMAZING! The meringue tasted like toasted marshmallows on an open flame. Thanks so much for this wonderful recipe. http://sparrowsandspatulas.blogspot.com/2010/11/old-fashioned-sweet-potato-pie.html item not reviewed by moderator and published
First off I love sweet potatoes in any shape or form. But when some people heard that I was serving a sweet potato pie, they were turned off by the idea until this pie hit the table. It was amazing and with the meringue on top, the showmanship of the pie was perfect. People fell in love with it, and one pie completely disappeared. I wasn't disappointed about that either. Anyways. I used the typical graham cracker crust from your standard grocery store and was able to fill 2 crusts. However the meringue I think was designed for one pie. But this was simple and even my little brother, with no cooking skills, was able to make this recipe. AMAZING item not reviewed by moderator and published
I LOVE PAULA!!!! I made this pie for the first time yesterday, thanksgiving morning! it wasnt too hard to make, but I would Recommend, making sure after u dice and boil the raw sweet potatoes, to strain and then puree them! as fine as u can get them, i had to mash mine thru a mesh strainer!! But it was worth it, Im eating a slice with some coffee and its a nice, warm, light, yet sweet and decadent; with a tender curst! must make it!!! item not reviewed by moderator and published
This was so easy to make and turned out great! We opted to not put on meringue and added whipped cream instead. My husband's grandmother made a sweet potato pie and mine was the one gone. item not reviewed by moderator and published
Made the sweet potato base the morning before and then just added the meringue on the day of--- delish! We ended up baking it for an additional 20 minutes. We all loved it! item not reviewed by moderator and published
Just what I needed... tastes amazing!!!! Thanks! =D item not reviewed by moderator and published
Woooooooow!!! Amazing, and it was my first time baking a sweet potato pie and I nailed it. I didn't make the topping and used cool whip instead and it was Y U M M Y - Yummy.... My family fell in love... Thanks Paula Deen item not reviewed by moderator and published
it was the best i ever had!!!!! my whole gang loved it......... ...and it takes a lot to please them!!!! thank you paula deen..i love your cooking once again thank you lots and lots item not reviewed by moderator and published
OMG, this is so good I ate this for dessert and breakfast. item not reviewed by moderator and published
In our grocery stores in California, there are the yellow sweet potatoes and the purple "yams" (which are actually a type of sweet potato; I don't know if it's the same in the rest of the United States? I like the purple ones better but since they are sweeter I used 3/4 cup of sugar instead of 1 cup which I think turned out perfectly. Like the other reviewers, my pie took longer to bake, 65 minutes. I didn't bother with the meringue and used whipped cream instead, yum. I made a 9" pie but there was enough filling to make a 10" pie and since I have that size, I will use that next time. item not reviewed by moderator and published
I doubled the amount of the Cinnamon and the ginger called for, after the first time I made it because it needed a bit more flavor, and I add 1/2 cup of dark brown sugar and subtract a half cup of the white sugar added to the pie mixture. It takes a half hour longer to cook than it states also. I live in high altitude so that may be why. item not reviewed by moderator and published
To make this pie even better: 1. Substitute Allspice for the spices 2. Add 1 cup chopped pecans Judy item not reviewed by moderator and published
My family asks me to make this every year, it is so yummy...some reviews have suggested replacing the milk with sweetened condensed milk, I might give that a try, irregardless of what type of milk is used it has been a hit every time! item not reviewed by moderator and published
it's the deep dish pie crust (9-inch pie crust) and it's available in grocery stores. item not reviewed by moderator and published
It says: 9 -inch unbaked pie crust item not reviewed by moderator and published
It says: 9 -inch unbaked pie crust item not reviewed by moderator and published
Forgot to say that I used evaporated milk instead of the 1 cup milk. I didn't know you could make a sweet potato pie without evaporated milk. :) item not reviewed by moderator and published
there's a 9-inch pie crust… it's the deep dish pie crust. it's also available in grocery stores. you just have to make sure and read that the label say's 9-inch. the regular ones are about 8 inches. item not reviewed by moderator and published

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Thanksgiving Desserts: Pies and Beyond