Include this traditional sweet potato pie on your holiday dessert table. Or serve as a side dish like it’s done in the South. With slightly spicy ground nutmeg, sweet cinnamon and pure vanilla extract, this sweet potato pie enjoys a creamy flavor thanks to evaporated milk and butter.
20m
PREP TIME
1hr 15m
COOK TIME
301
CALORIES
9
INGREDIENTS
Include this traditional sweet potato pie on your holiday dessert table. Or serve as a side dish like it’s done in the South. With slightly spicy ground nutmeg, sweet cinnamon and pure vanilla extract, this sweet potato pie enjoys a creamy flavor thanks to evaporated milk and butter.
20m
PREP TIME
1hr 15m
COOK TIME
301
CALORIES
9
INGREDIENTS
Ingredients 10 Servings
- 2 pounds sweet potatoes, peeled and cut into 2-inch chunks
- 1 can (12 ounces) evaporated milk
- 1/2 cup (1 stick) butter, melted
- 1/4 cup firmly packed brown sugar
- 3 eggs, lightly beaten
- 2 teaspoons McCormick® Ground Cinnamon
- 2 teaspoons McCormick® All Natural Pure Vanilla Extract
- 1/2 teaspoon McCormick® Ground Nutmeg
- 1 frozen unbaked deep dish pie crust , 9-inch
INSTRUCTIONS
- 1 Place sweet potatoes in medium saucepan. Add water to cover. Bring to boil. Reduce heat to low; cover and simmer 20 to 30 minutes or until sweet potatoes are fork tender. Drain.
- 2 Preheat oven to 350°F. Place sweet potatoes in large bowl. Mash with potato masher. Add remaining ingredients except pie crust; mix well. Pour filling into pie crust.
- 3 Bake 40 to 45 minutes or until a knife inserted near center comes out clean. Cool completely on wire rack.
NUTRITION INFORMATION
(per Serving)
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