Better than pumpkin! Love this simple but delicious recipe. I redcuced the sugar and it was still plenty sweet. Tastes like candied yams!

Delicious flavor with a nice balance of spices and great texture. The pie was a hit with our family and there's a request for us to make it again. While the recipe specifies 1 large sweet potato, we ended up using 2 cups of Louisiana yams that were roasted in their jackets until sticky sweet, peeled, and passed through a ricer (rather than mashing) for a silkier result. We also used the whole (14 oz.) can of sweetened condensed milk. I prefer a graham cracker crumb crust with sweet potato pie, but family pressure forced us to follow the recipe and use a pastry crust. We did opt to skip the store-bought crust and used a favorite homemade flaky crust instead. As for baking, in our oven, it took 40 minutes before the pie was puffed around the edges and set in center; we also we needed to cover the edges with foil halfway thru baking to prevent the crust from burning. We served a simple topping, on the side, consisting of: 1 pint sour cream mixed with 4 tbsp. light brown sugar and 1 tsp. pure vanilla.

This recipe was very easy

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