Sweet Potato Pie

Total Time:
1 hr 25 min
10 min
1 hr 15 min

1 (9-inch) pie

  • 1 pound 3 ounces sweet potatoes, peeled and cubed
  • 1 1/4 cups plain yogurt
  • 3/4 cup packed, dark brown sugar
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of nutmeg
  • 5 egg yolks
  • Salt
  • 1 (9-inch) deep dish, frozen pie shell
  • 1 cup chopped pecans, toasted
  • 1 tablespoon maple syrup
  • Special equipment: steamer basket

Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside.

Preheat the oven to 350 degrees F.

Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with maple syrup.

Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling.

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    162 Reviews
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    Turns out excellent. I went with Greek Vanilla/Honey yogurt for this and I didn't toast the pecans. The maple syrup tends to create a hard shell but that's not necessarily a bad thing.
    LOVE this pie! Used Honey Yogurt and skipped the topping. Will for sure include this on my Thanksgiving & Christmas table!
    I make this for the holidays, I do have to change it a little bit. I have to leave the topping off and add less nutmeg, but it still taste great.
    DELICIOUSO!!!!! Made two pies...
    Very tasty and easy to make.
    Steaming the potatoes is a perfect way to cook them without the becoming water logged! First time baking this, with a few minor alterations, and my family loved it. I added a tiny bit of ground clove, nutmeg, and vanilla. Also, I skipped the nuts on top. The pie took longer than the recipe to set so you do have to keep an eye on it. :
    My family loves sweet potato pie but that amount of yogurt made the pie too tangy, not a hit my house.
    Deliciouso, as always Alton : 
    Delicious, easy! I used 8 oz sour cream instead of yogurt.
    Wow incredible pie i made a few tweeks to it because of the reviews I used Greek Honey and vanilla yogurt and added addtl 1 tbsp honey and a splash of vanilla to the pie i also used extra maple on top amazing!!!!! Not a real fan of pecan and they were a little on the tough side the first day but after the second day in the fridge pecans soften and they were better...My daughter is a really picky eater and she hates vegetables i always have to hide veggies in her food and this was a winner she loved it, she of course remove pecans from the top she enjoyed it more than the chocolate cake that we had on thanksgiving...i love this receipe and its great for any beginner really easy receipe my pie did reach temp at 1.5 hours so make sure to check temp before taking it out of the oven...Ty Mr. Brown for your good eats, this was the best dish at the thanksgiving table!!!
    Changed to Vanilla yougurt and trim brown sugar back 1/2 cup
     Excellent recipe
    This was the perfect recipe for a beginner. It also tasted delicious!
    This pie is great. I'm now required to make it for my husband every November haha. I find that a little extra maple syrup makes it even sweeter :
    Too tart!
     Alton is my hero (his apple pie is to die for!!! so I assumed this pie would be amazing. The texture and the spices were nice (I used 1 tsp. Pampered Chef's Cinnamon Plus Spice Blend and 1/4 tsp. nutmeg. I also added 1 tsp. vanilla extract and 2 T. butter melted and cooled.
     I'm trying it again for Thanksgiving dinner using 1/2 & 1/2 instead.
     The cooking method was perfect!
    Good Good Good.
    Though a good pie, it could be better by using light cream instead of the overpowering yogurt AND more importantly the potatoes need to be roasted either in the oven or microwave instead of steamed. The steaming is going to add water to the potatoes and dilute the flavors. I also added a tsp of good vanilla extract. This was my 3rd attempt to get this pie in the excellent catagory and i think i've done it. Alton are you reading?
    thanks for the tips.. I'm going to add those tonight. I'm dealing with a group of people where sweet potato pie is in there blood. and this will be my second try at this. the first was the original recipe. i can do pumpkin no problem, its in my blood I'm native.. I'm new at this sweet potato. thanks again for the tips. I'm confident I've fond a winner..
    Pretty good, but the tart yogurt flavor comes through a bit too much for my taste. Next time I'd be more careful to get a milder tasting yogurt, or maybe vanilla flavored would do the trick??? I also think that candying the pecans on top would be a nice touch. Otherwise, it was easy to make, bakes up well, looks good, and has a lot of promise, given a few little tweaks.
    Just made this pie, it is excellent. Had to make a couple adjustments; used sour cream and yogurt, because I didn't have enough yogurt; also, I left off the pecans, but did swirl a bit of maple on top. The custard consistency is perfect, and love the balance of the yogurt/sour cream with the sweetness of the sugar and potato. 
    Like usual Alton came through with a good one!!!
    This pie was excellent. I baked it in a phyllo crust as I enjoy it much more than a regular crust. Added a bit more cinnamon and think I will use the suggestion of molasses in place of maple syrup - sounds great. I made this recipe with and without nuts - the first time I forgot to put the nuts on top. I and all of my guests really enjoyed this pie. Writing this review, I think I will make another. It's addicting and delicious!
    I've made this pie 3 times. The first two I followed it exactly and it was ok, probably worthy of 3 stars as it's written. I made it yesterday and decided to omit the nut topping to make it a healthier dish because nuts and syrup are high in calories. This proved one thing to me: all the flavor of this dish comes from the topping. The actual sweet potato filling is very bland on its own. After it had set overnight in the icebox I had a slice today and all I could think of as I was chewing it was that it tasted "cold". No other flavors emerged for me, just a big mass of "cold". As it stands this filling is not worthy of carrying an entire pie on its own, hence the 2 stars since the filling should be the heart of the pie. Nuts, syrup, ice cream, whipped cream... all of those are extraneous condiments used to give the illusion that the pie is good. No, if they pie isn't good enough without them, then it isn't good enough period.
    This pie is delicious, creamy, and crunchy! I used plain Greek yogurt, blackstrap molasses instead of maple syrup, untoasted pecans, and a gluten free pie crust. I also served it with a dollop of homemade whipped cream to which I added a little bit of sugar and vanilla. Will definitely make this again.
    i thought the pie was delicious and so has anyone else that has tried it. When i picked out the sweet potatoes at the market i choose the sweetest and 'orangest' that they had. i especially loved using plain yogurt as it gave it a tangy taste to the pie, (balanced by the sweet sweet potatoes it was awesome). also, i thought that, since it isn't a 'heavy' pie, it made it all the better. somebody coined it as a 'sophisticated' pie. thanks good eats!
    My first sweet potato pie. I basically followed the recipe, with a few changes. Used an all ready piecrust in a 9" Pyrex pie dish. Loved the pecans on top, and I added more maple syrup to the top after taking out of the oven, for a total of 3 TBL. Thought the plain yogurt added a slightly sour taste, think next time would use vanilla yogurt or evaporated milk, but the overall texture of the filling was good. Spice changes were adding 1 teasp. cinnamon & 1/2 teasp. ginger, along with the 1/4 teasp. nutmeg. Also, 1/4 teasp. salt, since the amount was not given in the recipe. I like a spicy pie. Love this with lots & lots of whipped cream. Overall, a VG pie.
    This was my first sweet potato pie. It wasn't as sweet as I thought it would be and I could taste the yogurt, which I'm not a big fan of. It was okay.
    First sweet potato pie...tuned out great...will make again
    I recently highlighted this recipe on Helen Keller International's blog, Seed to Sight ( We are profiling sweetpotatoes this time of year in celebration of Thanksgiving, and also our orange-fleshed sweetpotato program, which teaches women to grow and prepare the super nutritious, vitamin-A rich sweetpotato!
    I can't remember if I've ever had anything sweet potato, but I wanted to try this pie and it tastes great! Not too sweet and not too unsweet, just adjust the sugar to your liking. Also, when buying the sweet potato, most markets have them labeled as yams. Its best to use those since they're richer in color and flavor. This pie with a cup of coffee or milk is a delicious duo!  
    Since my wife can't eat pumpkin - this recipe is every bit as good as pumpkin pie. Great work AB!
    I used sweet potatoes ( the light colored ones not yams), and was suprised at the taste and texture despite using a Splenda baking Blend. However, my husband was dissapointed that the color was not deeper, and wants me to try this recipe using yams instead.
    Love Alton, didn't love the pie....maybe I'm not a sweet potato pie person. I do love just plain baked sweet potatoes which I think you get great sweet flavor from if they're bake at a high 425 temperature for a hour. This pie lacked that flavor...maybe it was steaming the root? I did however LOVE the pecan/maple syrup and I think I will try that on my next pumpkin pie :o)
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    This recipe is featured in:

    Alton Brown's Thanksgiving Menu