Old-Fashioned Sweet Potato Pie

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This is the second time that I have made this pie and it came out awesome. I was worried about the change in climate, but it did not change the receipe at all. I would recommend this receipe to anyone. I am trying the baked mac and cheese tonight.

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if you are use to "city cooking" then dont try this recipe. Yes it is sweet but that's the best part. Anyone from the true south will tell you that is how we eat. Always have loved Paula Deen's recipes and will always use them. I use this recipe for whenever my husband is craving it.

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Looking at all the reviews for this recipe I decided this was the one to try. I pre-planned for some of the problems and eliminated them ahead of time. This being a first attempt at sweet potato pie, I thought it tasted great!!!

Increased the potatoes to 2 1/2 cups & added a 1/4 teaspoon nutmeg. I also increased the temp to 360 degrees for the last 30 minutes. The total cooking time was 90 minutes. The pie rose a lot more with the increase in temperature, without cracking, & worked perfectly. Using a store-bought crust, the edges didn't burn at all, and didn't taste too bad.

Will definitely do this recipe again!!!

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I used boubon for my extract. I used petmilk. I put it in a blender with all the other ingredients. When the pies were done and cooled down from the oven. We bit into a piece and it was like that movie Ratatouille. I was taken in a dream world back to my child hood. Those pies have story to tell. My family loves these sweet potato pies. I will keep this recipe from now on. I took them on the road to my mom and she just about filpped over the taste of these sweet potato pies. She went directly to the website copied Paula Deen's recipe. The pies are sweet, sweet. So you may want to modify the sugar a bit. The bourbon heightens the sweet taste. But after all they are Sweet potato pies. Enjoy!! Thanks Paula Deen.
I gave this rating a 4 because the cooking time is not accurate. it is good to know that when your toothpick comes out clean your pie is ready. Petmilk is better for the consistency of sweet potato pies in my opinion.

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I made this without the merigue. It came out great! thanks

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I was really surprised. This recipe had so many problems and way too sweet (and it's not like I'm not a cook. It should have been fine. I followed the recipe to the letter and it took a good hour more in the oven, still came out runny, the soft peaks never formed on the meringue and it was WAY too sweet - took too long to form and had way too much sugar.

So, if you must to this particular sweet potato pie out of all of them on the site, something has to be done to bind the pie more (condensed milk instead of regular? Another egg? more Sweet potato? I don't know and don't put the sugar in the meringue until the peaks are formed - and only put in a cup AT MOST

Overall, find a different recipe - it just didn't work and was way too sweet.

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This recipe was delicious. I never thought that I would be able to make a sweet potato pie because my grandmother won't give me the recipe but this pie was delicious. I will be making it years to come. I didn't use the myringe but it didn't need it. I think everyone needs to try this one!!

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The pie was excellent, however I was expecting it to be a qucik dessert when I read the instructions and it said 35-45 minutes. It should actually be more like an hour and 45 minutes as stated as the cook time. Being new to cooking from scratch I read the directions over and over and I couldnt understand why my pie wasnt done until I went back to the online recipe (not my notes and saw the "cook time".

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I found this recipe about two years ago and decided to try it cause I'd never had sweet potato pie before, but since I love sweet potatoes I knew it would be awesome. I love Paula Deens recipes and everyone at Thanksgiving loves it! I actually made an extra one for a friend this year and also this was the first year that I put the meringue on it, and they came out excellent!

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Made it for a work party and everyone LOVED IT! Used Yams, condensed milk and a pre-made crust and WOW! Took a little longer to bake so I covered the edges of the crust with foil.