Michael Jackson's sweet potato pie

Michael Jackson's sweet potato pie: 'Don't Stop 'Til You Get Enough', The King of Pop Michael Jackson, is no longer with us but we can all have a little bit of Jacko with us this year as we gather for Thanksgiving. In his book, "The Dead Celebrity Cookbook," author Frank DeCaro shares Jackson's recipe for a novel spin on sweet potatoes at the holiday meal. Instead of a side dish, the potatoes become a pie -- replacing (or maybe complementing) that Turkey Day go-to, pumpkin pie. We're not entirely convinced that Jacko ever went within 4 feet of an oven, but hey, maybe he supervised.

We're thinking it's totally doable in an hour. Even make it the day before and just re-heat while you're eating (and talking) turkey.

And, no, it doesn't involve medical grade anesthetic, so if that's the kind of recipe you're looking for, look elsewhere.

3 eggs

1/2 cup sugar

1/4 cup butter, melted

1/2 teaspoon salt

1/2 cup milk

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

2 tablespoons fresh lemon or orange juice

2 1/2 cups mashed sweet potato (canned or fresh)

1 teaspoon nutmeg

1/2 cup pecan halves

1 unbaked pie shell

Beat eggs and add sugar. Add melted butter, salt, milk, vanilla and spices. Blend egg mixture with mashed sweet potatoes and lemon or orange juice. Pour into an unbaked pie shell. Garnish with pecan halves. Bake 10 minutes in a preheated 400 degree oven. Reduce oven temperature to 375 degrees and bake 40 minutes longer or until golden

via: zap2it