Prep 30 mins
Cook 50 mins
This recipe is from the sweet potato episode of Good Eats with Alton Brown, I could not find it here, so I added it. I used 100% pure grade A dark maple syrup, it was so tasty. When I made this recipe I did not weigh out my potato and had ebough to make another pie, so my second one didn't get topped with pecans or syrup, and was still amazing! I also did not add any salt. We had health nerds over for Thanksgiving, so it all worked out. So now you know you can double your potatoes and still have a delicious pie. Prep time includes the time it takes to steam the sweet potatoes. Does NOT include cooling time (which is about an hour as stated below.)
- 1 lb sweet potato, peeled and cubed
- 3 ounces sweet potatoes, peeled and cubed
- 1 1⁄4 cups plain yogurt
- 3⁄4 cup dark brown sugar, packed
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 5 egg yolks
- 1 pie shell, deep dish 9-inch frozen
- 1 cup chopped pecans, toasted
- 1 tablespoon maple syrup
- Place cubed and peeled sweet potato into steamer basket, then put basket into a large pot of simmering water that is not closer than 2 inches from steamer basket. Let steam for about twenty minutes or until soft for mashing. Mash and set aside.
- Preheat oven to 350 degrees Fahrenheit.
- Add to sweet potatoes the yogurt, cinnamon nutmeg, brown sugar, salt (to taste), and egg yolks; mix until completely combined. Pour into pie shell and place onto cookie sheet. Sprinkle pecans on top and drizzle with the maple syrup.
- Bake for 50 to 60 minutes or until pie reaches 165 to 180 degrees. Remove from oven and cool for about an hour. Refrigerate after cooling.