What's Thanksgiving without sweet potato pie? That's like having peanut butter with no jelly. Macaroni without the cheese. Ham without the burger...you get what we're trying to say. And Black-ish star Anthony Anderson believes the same thing. He's such a fan of sweet potato pie that he's sharing his love for the Thanksgiving staple while playing a trick on his family.
Always the jokester, Anthony took the spices out of his recipe to show just how much spice adds to the taste, flavor and overall feel of the dish. Anderson partnered with McCormick spices for the #SpiceFactor challenge, saying, “I would make a sweet potato pie without the spices to prank the family.” He later added, “It’s gonna look like a sweet potato pie that we normally have and it’s gonna smell like it, because I’m cooking a real one, too.”
For the challenge, Anderson gave his nephew and cousin slices of pie without the signature spices to see if they could taste the difference. After they weighed in, Anderson shared the real pie with them, packed with all of the delicious flavors they’ve come to know and love.
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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, but the addition of coriander is the real surprise, adding a refreshing hint of lemon.
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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
DIRECTIONS
Preheat oven to 450°F. Pierce sweet potatoes with a fork. Place on foil-lined baking pan. Bake for 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.)
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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.
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.
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.
Serving Suggestions and Tasty Twists:
• Serve with a scoop 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.
