Old-Fashioned Sweet Potato Pie

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I made this pie a few weeks before Thanksgiving. The first time I used canned sweet potatoes & it turned out bad. So I went & bought fresh sweet potatoes which I baked in the oven. The pie turned out amazing! Before my husband joked about how he hated sweet potato pie & how he didn't think our 2 children would like it either. Needless to say they all loved it! I will definitely make this recipe again.

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My F-I-L is the only one in our family who makes sweet potato pies. He never uses a recipe and I've not been present to watch him make them. However, now that I've found this recipe, he will not be the only one making sweet potato pies any longer!! I read thru the reviews prior to beginning and followed Paula's recipe for one pie (minus meringue, don't like it & replaced milk with evaporated milk and the other used 4 oz evaporated milk, 1/4 tsp ginger, 1/4 tsp freshly grated nutmeg & double the amt of cinnamon. And can I tell you they were both to die for!!! I can't wait for my boys to come home from college for Christmas so I can make it again for them! Only a scoop of vanilla bean ice cream would make this treat better. I did cover the pie with more milk in it with foil 1/2 way thru the baking time as it was getting very brown. Thank you, Paula :

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This is a great recipe. I couldn't stop eating! Will definately make again :

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I made this for Thanksgiving and while I personally did not have any, all of my guests loved it. I liked the fact that it has real sweet potatoes and not the canned yams I've seen in other recipes. I was a little taken back by the 1 cup of milk as I thought it made the filling too liquidy, but it baked up perfect. I did not put the meringue on top and everyone agreed that it doesn't really need it. Instead I topped the pie with homemade whipped cream flavored with cinnamon. It only takes a few minutes to make your own whipped cream if you have the patience to stand there holding the mixer.

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This dish was the hit of our Thanksgiving this year. Soooo delicious with a surprisingly light and fluffy texture. Instead of the ginger I added just a touch of nutmeg, and instead of the meringue I also just added whipped cream on top but it worked out beautifully. Do take note that the cooking time seems to be a lot longer than indicated as others have said. I'd say the real cooking time is well over an hour depending on your oven, but I was cooking two pies at the same time so I don't know.

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The recipe is great, but I should have read the reviews before making it. The milk was way too much! I would half it next time or use condensed milk as other have said. Plus I only read the back time in the recipe instructions. I timed my Thanksgiving cooking to the minute with only one oven. And after pulling the soupy pie out after 45 minutes, I didn't have the time to put it back in for another hour and ten minutes. Thankfully, I also made Dave Lieberman's sweet potato pie so I had a back-up that was delish!

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Made this yesterday for Thanksgiving and it was perfect. This was my first time eating sweet potato pie and I'm disappointed that it took me so long to try it. It was very moist and flavorful. The only thing I left out was the meringue, I just used whipped cream. I agree with other post about the baking time, I had to keep mine in longer. But that might have to do with the oven and not the recipe. This will be a family staple from now on.

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This was the first pie I've ever made. My boyfriend asked me to make it and I knew I could count on Mrs. Paula to have the best recipe ever. After reading the reviews, I used part brown sugar, part regular sugar, and condensed milk instead of regular. Everyone loved it. Next time I'm going to try that ginger snap crust I read about...Thank you so much!

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I've never made a seet potato pie or got more rave reviews than i did after baking this.

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I have tried making sweet potato pie for my husband 3 times and still has not turned out the way he remebers it. My pies are very light in color and I am wondering if I am cooking the potatoes wrong? The recipes that I used last night said to boil the potatoes until tender...I am being told by other people that I should bake them and that is where the coloring comes from so the pies end up looking like pumpkin pie?? I have never tried this recipe but I have a feeling I will have the same problem with the coloring.

Any help would be much appreciated!!