Sweet Potato Pie

Adding a note to my previous review. Because this filling is so liquid, I think the pie would benefit from par-baking the crust before filling. In Patti LaBelle’s recipe (here in Epicurious) she pre-bakes the crust for 15 minutes, sprinkled with brown sugar. That might solve the slightly “soggy bottom” I got on my pie, as well as providing the missing caramel flavor. The chemistry of this recipe, as given, is spot-on, though. My pie puffed into a perfect dome in the oven, then settled while cooling into a smooth, glossy surface. No cracks, no spills. The filling volume was perfect for a 9” pie tin, but I was careful to weigh the sweet potato (post baking) to avoid overage. A single, large tuber was sufficient.

• cleanperson

• California

• 1/5/2018

我忘了加糖(哎呀!)和馅饼still delicious, so I’d say if you have very sweet sweet potatoes you can go without it. Or add less than called for. When I make this again I will try adding some brown sugar, though, for the caramel flavor. I used 1/2 cup milk and 1/4 cup cream, and bourbon rather than rum. I used a spice blend called “Cake Spice” that has cinnamon, ginger, star anise, allspice, nutmeg and clove. The vanilla I use is very sweet and rummy (Madagascar vanilla). That may have helped with the missing sugar. Good recipe,albeit one that could still use some tweaking. I want a caramel taste in my sweet potato pie!

• cleanperson

• California

• 1/5/2018

I REALLY LOVE this recipe- was looking for a really good sweet potatoe pie recipe. I was impressed with the amount of butter and sugar needed. I changed a few things-added 1/4 c milk and 2/4 of half and half instead of 3/4 c of milk and added 1/4 c of brown sugar and 2/4 of regular sugar, It was sweet and moist-I will use this recipe over and over again. Thanks!

• nursebyw

• Chesapeake,Va

• 3/11/2017

This is the best sweet potato pie recipe that I have found. It turned out great. My husband loved it.

• wjzimbabwe

• Miami

• 11/27/2014

Was great, and sort of similar to pumpkin pie with some subtle differences in texture and taste. {I made this exactly as written but without the rum. I didn't have any rum on hand. We didn't miss the rum, this pie was just fine without it.} For the crust I made the crust from the red and white plaid 'Better Homes and Gardens Cookbook' from the 1970's. I used the recipe for the oil pastry crust which was a nice compliment in texture and flavor to this pie.

• Me_Want_Chocolate

• 6/2/2014

I've made this pie every Thanksgiving or Christmas for my Dad when I visit my parents...and every year I tweak it just a teensy bit to make it even more sensational than the previous year. One Christmas my parents didn't have rum in their house...so I used Irish Whiskey instead. I highly, highly recommend the substitution. I candy the sweet potatoes first (1 cup brown sugar, 1/2 stick butter, 1/4 cup water, 1/3 cup Irish whiskey), then use some of the candying liquid in the pie filling (instead of using 3/4 cup milk, I use 1/4 cup heavy cream and 1/2 cup candying liquid). I also make my crust from scratch and add about a teaspoon of spices to it (cinnamon and pumpkin pie spice). Simply marvelous. You'll never want to make a pumpkin pie ever again!

• shannon_marie

• New York

• 11/3/2013

This was excellent! Instead of the pastry crust, I used the gingersnap crust recipe for Pumpkin Cheesecake with Marshmallow Sour Cream topping - on this site. It was truly delicious.

• fit4life

• Cleveland, OH

• 12/23/2012

i love how easy this recipe is, but the first time I made it, the amount of spice and vanilla obscured the nice flavor of sweet potatos fresh from the garden. The second time, I only added some cinnamon for depth and no vanilla. Much better!

• spresto

• Florida

• 12/2/2012

This was a winner and in fact will be making this recipe again for Christmas! I followed the directions but in lieu of whole milk I used 2% and also added chopped pecans...easy and so good! (Even the next day for breakfast with a cup of coffee)

• Anonymous

• 11/24/2012

I realized at the last minute that I didn't have any unsalted butter, and I subbed in organic sugar and dark spiced rum. It turned out not to be too sweet, and was a big hit this Thanksgiving.

• dhruvar

• Brooklyn, NY

• 11/23/2012

Excellent pie. Made filling exactly as written.

• rebeccawr

• Falls Church,VA

• 2/25/2012

我真的很喜欢这个。这种感觉是光滑的sweet, but not overly sugary. When making it I substituted a clear rum since that one was a better quality than the dark rum I had on hand, and reduced the nutmeg by half since for me it's a very strong spice. Next time I might substitute some brown sugar or honey or add a bit of maple flavoring to elevate the flavor, but this is a good basic recipe.

• akalish

• New York, NY

• 1/2/2012

I have never liked sweet potatos or candied yams for a side dish, so I was reluctant to attempt a sweet potato pie...but the rum intrigued me and made me choose this particular recipe. Couldn't have made a better choice! Now I have one more pie to add to my Thanksgiving arsenal.

• DallasCubist

• Dallas, TX

• 11/17/2011

This pie recipe was a big hit. I ended up making it three times over the holiday and already have requests for next year. Like some of the other reviewers I did not have dark rum so I did not include it. I also made my own substitution of heavy cream instead of whole milk. After using a whisk attachment on my hand mixer the pie filling was not very liquid at all and the pie came out very smooth. I have made this pie with garnet yams and with beauregard yams. The beauregard yams were a little more tasty and yielded an even smoother pie but both types of yams are acceptable.

• aantu001

• 1/8/2011

Made for Thanksgiving and was very good but not great. I have other recipes that are better.

• escott109

• 1/1/2011