Sweet Potato Pie

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

Yield:
1 (9-inch) pie
Level:
Easy

Ingredients
  • 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
Directions

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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4.2 167
This had a funky tangy taste.   Sweet potato pie should taste better than this.  This was the least popular dessert at our potluck - waahwaah.   item not reviewed by moderator and published
This was my first Sweet Potatoe Pie, made by my Fellow, Todd! It is so delicious that I'm wondering, Pumpkin Pie - Why? This recipe is a keeper! item not reviewed by moderator and published
Easy to make and tasty! No bitterness or yogurt taste noted. Used baked sweet potatoes and regular plain yogurt. Took someone's suggestion and mixed the maple syrup into the pecans before placing on top to avoid dripping maple syrup. item not reviewed by moderator and published
Very nice. I used a combination of coconut milk (the thick kind) and Greek yogurt and sweetened it with maple syrup. I also made my own gluten free pie shell but it would be good with any good quality shell. Definitely a keeper. item not reviewed by moderator and published
pretty fly for a white guy, but i candied my pecans first and iut the maple right in the mix. the idea of yogurt although very alien to the traditional recipe was a healthy sub for butter. however i kept it old school by using 2 whole eggs instead of 5 egg yolks. please. still, a big thanks for an updated version of a timeless american favorite. item not reviewed by moderator and published
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. item not reviewed by moderator and published
LOVE this pie! Used Honey Yogurt and skipped the topping. Will for sure include this on my Thanksgiving & Christmas table! item not reviewed by moderator and published
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. item not reviewed by moderator and published
DELICIOUSO!!!!! Made two pies... item not reviewed by moderator and published
Very tasty and easy to make. item not reviewed by moderator and published

This recipe is featured in:

Alton Brown's Thanksgiving Menu