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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.)
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 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.