Give Pumpkin A Run For Its Money with This Sweet Potato Pie

Sweet Potato Pie

We’ve paired up with McCormick Gourmet to show how a freshly-stocked spice cabinet makes weeknight cooking and holiday meal planning easier (and more flavorful). 

Today: Our resident dessert expert Erin McDowell shows you how to make a sweet potato pie that gives pumpkin some competition. 

We’re done with pumpkin pie. Okay, okay—that’s not completely (or at all) true. We’re just on a pumpkin hiatus. Why, you ask? Meet Buttermilk Sweet Potato Pie. Sweet potato pie’s been around (and loved) much longer than you or I, and for good reason. We’ll be making Erin‘s version this Thanksgiving because of the rich buttermilk and combination of warming spices she uses. 

The filling is wonderful, and a whole bunch of other complimentary adjectives: tangy from the buttermilk, not too sweet, and with a rustic, not-totally-smooth texture. It’s a humble pie—a pie that takes its cues from the season but doesn’t shout it from the rooftops. (And we appreciate its modesty.)

Video by Kyle Orosz 

We’ve paired up with McCormick Gourmet to share everyday dishes (and snacks) that will look just as good on your holiday table. See all of their herbs and spices here

This article was written by Riddley Gemperlein-Schirm from Food52 and was legally licensed through the NewsCred publisher network.

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