Anthony Anderson’s Sweet Potato Pie

Name: Anthony Anderson’s Sweet Potato Pie
Prep time: 15 min
Cook time: 2 h
Yield: 8
Cuisine: American,
Ingredients: 3 medium sweet potatoes (about 1 1/2 pounds); 1/4 cup (1/2 stick) butter; 3/4 cup firmly packed light brown sugar; 1 3/4 tsps organic coriander ground; 1 tsp cinnamon ground; 3/4 tsp nutmeg ground; 1/8 tsp salt; 1 1/4 cups whole milk divided; 3 large eggs lightly beaten; 1/2 cup granulated sugar; 1 tbsp pure vanilla extract; 1 (9-inch) frozen unbaked deep dish pie crust

Finish your Thanksgiving meal with a big slice of Anthony Anderson’s Sweet Potato Pie. This recipe has been in his family for as long as he can remember and always makes an appearance on their holiday table! Warm spices like cinnamon and nutmeg bring a toasty sweetness... Read More Read Less

15m

PREP TIME

2hr

COOK TIME

408

CALORIES

12

INGREDIENTS

Servings: 8

Ingredients

3 medium sweet potatoes, (about 1 1/2 pounds)
1/4 cup (1/2 stick) butter
3/4 cup firmly packed light brown sugar
1 3/4 teaspoons McCormick Gourmet™ Organic Ground Coriander
1 teaspoon McCormick® Ground Cinnamon
3/4 teaspoon McCormick® Ground Nutmeg
1/8 teaspoon salt
1 1/4 cups whole milk, divided
3 large eggs, lightly beaten
1/2 cup granulated sugar
1 tablespoon McCormick® All Natural Pure Vanilla Extract
1 (9-inch) frozen unbaked deep dish pie crust

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 450°F. Pierce sweet potatoes with a fork. Place on foil-lined baking pan. Bake 45 minutes or until fork tender. Cool sweet potatoes completely. Peel sweet potatoes, discarding skin. Cut flesh into chunks and place in large bowl. Mash with potato masher until smooth. (You should have about 2 cups of mashed sweet potatoes.)
2 Place butter, brown sugar, spices, salt and half of the milk in medium saucepan. Add mashed sweet potatoes. Cook on low 5 minutes, stirring until butter is melted and mixture is smooth. Remove from heat. Cool to room temperature.
3 Place eggs, remaining milk, granulated sugar and vanilla in large bowl. Beat with wire whisk until creamy. Whisk sweet potato mixture into egg mixture until well blended. Pour filling into pie crust.
4 Bake 10 minutes. Reduce oven temperature to 325°F. Bake 1 hour longer or until a knife inserted near center comes out clean. Cool completely on wire rack.
5 Serving Suggestions and Tasty Twists:
•Serve with a dollop of Vanilla or Bourbon Whipped Cream.
•Drizzle with an easy Spiced Caramel Sauce. Place 1 cup packed brown sugar, 1/2 cup heavy cream, 1/4 cup (1/2 stick) butter, 1 tsp. McCormick® Vanilla Extract and 1/2 tsp. McCormick® Pumpkin Pie Spice in small saucepan. Cook and stir on medium-high heat 5 minutes or until sauce is smooth. Cool slightly; drizzle over cooled pie.
•For a little crunch, try this Cinnamon Pecan Topping. Mix 1/2 cup flour, 1/2 cup brown sugar and 1 tsp. each cinnamon and ginger in medium bowl. Cut in 4 tbsp. butter with a fork until coarse crumbs form. Stir in 1 cup pecans. Sprinkle mixture over pie for the last 20 minutes of baking
•Want to try your hand at a homemade crust? Try one of these recipes for Homemade Vanilla or Cinnamon Pie Crust.