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
Watch how to make this recipe

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
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. : item not reviewed by moderator and published
My family loves sweet potato pie but that amount of yogurt made the pie too tangy, not a hit my house. item not reviewed by moderator and published
Deliciouso, as always Alton : item not reviewed by moderator and published
Delicious, easy! I used 8 oz sour cream instead of yogurt. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
Changed to Vanilla yougurt and trim brown sugar back 1/2 cup Excellent recipe item not reviewed by moderator and published
This was the perfect recipe for a beginner. It also tasted delicious! item not reviewed by moderator and published
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 : item not reviewed by moderator and published
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! item not reviewed by moderator and published
Good Good Good. item not reviewed by moderator and published
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? item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
First sweet potato pie...tuned out great...will make again item not reviewed by moderator and published
I recently highlighted this recipe on Helen Keller International's blog, Seed to Sight (http://www.hki.org/blog 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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
Since my wife can't eat pumpkin - this recipe is every bit as good as pumpkin pie. Great work AB! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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) item not reviewed by moderator and published
Im pretty sure we are supposed to use yams and not true sweet potatoes. Right? item not reviewed by moderator and published
Mr. Brown this sweet potatoe pie was the star of this evening it was tasty and great first time me baking a pie. Thank you. Siempre viva item not reviewed by moderator and published
Made this for a fellowship meal at church, and it was gone fast! I got a lot of compliments on the pie! I doubled the batch to make 2 pies and forgot to double the brown sugar. My husband thought it needed more, but other people said it tasted great! This was my first time making sweet potato pie, and I think it turned out well! item not reviewed by moderator and published
I made this pie today and loved how it came out. The only change I made was the crust - I had a homemade crust handy and used it. I look large pieces of it to my neighbors this afternoon to get impartial input - they loved it too! Thanks again Alton! item not reviewed by moderator and published
wonderful!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!thanks alton!!!!!!!!!!!!!shari and jim item not reviewed by moderator and published
Best ever item not reviewed by moderator and published
I have tasted a lot better pies than this. was not impressed in the least and i followed this to a tea yuk!!! it needs help............I had to throw it out no one would eat it item not reviewed by moderator and published
Alton's show is my favorite. I've learned a lot from him. I made this pie exactly like the recipe...except I used a can of evaporated milk instead of the yogurt and I substituted 1 cup of light brown sugar for the 3/4 cup of dark brown sugar. I also used 1 tablespoon of pumpkin pie spice with just a pinch of nutmeg and cinnamon. I left off the nuts and the syrup and topped the pie with whipped cream. Other than that I followed the recipe to a T. It turned out great. I made one for my 4 man crew at work and it didn't last until the end of the first coffee break. (Okay, I was being a bit facetious, but Alton's sweet potato show got me on this pie kick and most of the other reviewers made changes too.) item not reviewed by moderator and published
This is the first sweet potato pie I have ever eaten, let alone made. Fabulous! My son loves sweet potatoes, loves pumpkin pie and always wanted to try Sweet Potato pie thanks to Will Smith. At any rate, this is fabulous...I want to share it with everyone. I did make one alteration, I baked my potatoes instead of boiling. I just believe the nutrients aren't washed out as much. item not reviewed by moderator and published
Now I LOVE pumpkin pie. For thanksgiving, I made this sweet potatoe pie and a pumpkin pie. This pie was better! Very tasty! item not reviewed by moderator and published
We love Alton Brown, so my daughter made this for Thanksgiving...We loved it! I made it for Christmas, again it was great! Thanks Alton! Merry Christmas all! item not reviewed by moderator and published
Made it with Greek yogurt, and it was awesome! item not reviewed by moderator and published
I made this to take to my in-laws for Thanksgiving, they said it was best ever, I didn't even get to try it, it was gone. They have requested I make it again for Christmas. item not reviewed by moderator and published
My dad LOVES sweets but has to watch his weight, so I was pleased to see yogurt in the recipe as oppossed to the massive amounts of butter in the traditional recipe. Contrary to other reviews I read, I did not detect a "sour after taste" from the yogurt. I also used BROWN SUGAR SPLENDA FOR BAKING in place of the dark brown sugar to further reduce the calories. This pie has a smooth, rich cheesecake-like texture and is absolutely divine. My dad, mom and I give it two thumbs up...and then some : ) item not reviewed by moderator and published
This was my first time making any that had sweet potato in it. When I made it for Thanksgiving everyone loved it. item not reviewed by moderator and published
this was my first spp ever and i was NOT disappointed. I used GREEK 0% yogurt and added ginger/allspice in addition to nutmeg. Everything else was according to the recipe. It def has the texture of a cheesecake- MINUS THE FAT calories. We did have an authentic cheesecake as well (read: 4 bricks of cream cheese, 1 pint of sour cream ,etc) and this healthy pie still held its ground for Thanksgiving dessert. And folks went back for seconds... afterwards, I called it my Yams n' Yogurt pie and people were like, THAT is a "healthy" recipe???? I'm making this again for Christmas. I would say it is a bit more sophisiticated (is that the right term?) in taste in that you are not OVERWHELMNED with fat and sugar as your first impression. The texture of the pie does resemble a cheesecake. By the way- I specifically registered on the Food Netwrok to comment on this pie since the comments ran the gamut and even had me stymied. so, if you are used to oooey, goooey, sugary fatty kinda pies, steer clear. But if you want a "lightened-up" dessert that looks as good as it tastes, go for it! item not reviewed by moderator and published
I did not have yogurt so I used SOUR CREAM. It was delicious even before I poured into the crust. Cooking it - the whiffs coming out of the oven were unbelievable! The taste unbelievable. Forget the Yogurt and put in Sour Cream! I also used 1 1/2 C of nuts and drizzled maple syrup all over he top. Not just 1 T! More like 4 or 5! Real Maple Syrup not the nasty fake stufff! Yum Yum! Ok Alton why does the sour cream taste better than the yogurt? My Pie is unbelievably good! No after taste just pure YUM! item not reviewed by moderator and published
I am a sweet potato nut, having collected SP recipes for over 20 years. Alton is the first to tell me to steam. What a difference! They were so good just steamed we were eating them while I was trying to transfer them to the bowl. I am going to revisit all of my old favorites with the steamed SP. Thank-you for GOOD EATS. item not reviewed by moderator and published
This was the first Thanksgiving that I have made sweet potato pie, since I didn't have a recipe that I already knew I turned to foodnetwork.com there were so many that sounded good that I couldn't just pick one so I made 3 different ones and this was the least favorite of the bunch! The pie had good texture and looked the best out of the 3 pies, but the flavor wasn't there. The yougurt made it tart and there wasn't enough sweetness to make it feel like a desert. The others were an Emeril Lagassel recipe (http://www.foodnetwork.com/recipes/emeril-lagasse/sweet-potato-pie-recipe3/index.html) and a Tyler Florence recipe (http://www.foodnetwork.com/recipes/tyler-florence/sweet-potato-pie-with-crunchy-cranberry-topping-recipe/index.html) with out the topping. The winner was Emeril's. item not reviewed by moderator and published
I thought that the pie was going to be delicious by reading the recipe and watching you prepare it, but WOW!!! The yogurt leaves an acidic aftertaste that is very distasteful. I really want to try another recipe because my son-in-law is from New Orleans and raves about sweet potato pie all the time. I'm sorry, but this recipe only looks great. I think I will have to try another version using more traditional ingredients. item not reviewed by moderator and published
I love sweet potato pie and USUALLY it is difficult to distinguish from Pumpkin pie. I think the yogurt is what ruined this pie, maybe cream cheese or condensed milk instead. It would have been way easier to bake the potatoes and just quickly slip the skin off. item not reviewed by moderator and published
Delicious. I did not quite follow the recipe though. I completely omitted the pecan topping because I think pecans are disgusting and have no place on pie. I also used 3 whole eggs instead of the 5 yolks and added 1/4 tsp of mace and a 1/4 tsp of clove. I was wary of the yoghurt so I used 1/4 cup heavy whipping cream and 1 cup milk instead. Sweet, spicy and with the texture of a nice firm pumpkin pie. Very close to pumpkin pie. item not reviewed by moderator and published
Alton, your recipes are always the best! item not reviewed by moderator and published
My son made this for me last year, as my 1st taste of sweet potato pie. I'm allergic nuts so he made a slight substitution. He lightly toasted a store bought graham cracker crust, then thinly swirled the maple syrup on the bottom of the crust as there would be no pecans on top to swirl it onto. Filled with the custard recipe as written. Tomorrow will be the 4th making of this pie. Thanks, Alton for one pie on the buffet that isn't sickly-sweet :) I guess if what you want is grammie's pie, then make it. If you are expecting pumpkin, then buy one o_0 Jules item not reviewed by moderator and published
I just made this right now for tomorrow. I made the recipe exactly as instructed. But instead of steaming the potatoes i baked them. I tossed them in the oven and I went to the store to pick up the rest of the ingredents. By the time i got back the sweet potates where done. All I did was peel them and follow the directions. I tasted the filling before filling the pie crust and it was delious way better that pumpkin pie. Light, fluffy and not to sweet. Can't wait til tomorrow when my guess arrive and I suprise them with it. Looked beautiful as I was placing it in the oven. No weird tangy flavor either. Guess it all depends on the type of yogurt you use item not reviewed by moderator and published
Back again to make this recipe for the third time this year. Every year it is absolutely fantastic. HOWEVER, I do make some changes because I can't use dairy ingredients, so I omit the yogurt and use 3/4 cup of soy or Almond milk instead. Also, I reserve the egg whites and whip them, then incorporated them into the mixture before pouring into the pie shells which is what Alton did when making the waffles in this same eposide. Doing this makes the pies very light and smooth, not dense. Fantastic!!! (Added benefit, the additional volume makes this fill 2 pie shells instead of 1 The pecans on top are enough to finish this pie off beautifully, no syrup necessary. item not reviewed by moderator and published
You can definitely substitute yams for the sweet potatoes. Sometimes the yam is slightly sweeter than sweet potatoes; that would be the only difference. item not reviewed by moderator and published
Well, I went ahead and bought the plain yogurt for this recipe because it looked delicious (the finished product) and I don't mind a little less sweetness; however, since SPP is my husband's big deal LOVE for Turkey Day, I'm a bit nervous about making it this way and disappointing him. I'll probably just try it another day using this recipe. Also, for those complaining it doesn't taste like pumpkin pie......know why? Cuz there's no pumpkin in it. Duh? Some people should stay out of the kitchen, seriously. item not reviewed by moderator and published
Do I really need to just use egg YOLKS and not the entire egg? I like the idea of including the most nutrient rich part of the egg in the pie. How would including whole eggs (5 large) effect the pie. Would I need to make adjustments elsewhere in the recipe? Also, I am planning on using Plain or Vanilla Greek Yogurt since it has a mellower flavor & thicker consistency. Has anyone tried Greek yogurt yet? What was the outcome? Thanks for the help :) item not reviewed by moderator and published
People, even if it called for lemon, which it doesn't, please omit it! OMG! item not reviewed by moderator and published
I made this for the first time last weekend. Awesome. Tastes just like pumpkin pie. In mine, the yogurt DID NOT make a sour taste as others have said. Excellent, already have requests to made again. item not reviewed by moderator and published
Can we substitute Yams for sweet potatoes? item not reviewed by moderator and published
it was verry good it was fun making it item not reviewed by moderator and published
i love alton and all recipes good eats rox item not reviewed by moderator and published
I used tofutti sour cream in place of the yogurt to make it kosher parve and serve it with Turkey or Meat. It was just as good! You can find lots of helpful hints on kosher cooking at www.gourmetkoshercooking.com item not reviewed by moderator and published
The praline nut topping was great! Everything else was yucky!! The yogurt gave the pie a weird taste and texture and the lemon over powered the gentle taste of the sweet potato. I'll stick to using evaporated milk and X the lemon. Sorry Alton, this is not a good Southern sweet potato pie recipe at all!!!!!!!!!! item not reviewed by moderator and published
Well pamela from jersey city, NJ, i'm sure there are a lot of people like me that thought the pie was great!!!!! IT SOUNDS LIKE YOU NEED TO WRITE A COOK BOOK AND KEEP IT FOR YOURSELF, THANKS ROB item not reviewed by moderator and published
TO THE FOLKS WHO DID NOT LIKE.....THIS RECIPE....everybody cooks different. this is how I was taught..this has been past down by my greatgrands... 1 pound 3 ounces sweet potatoes, peeled and cubed 1 1/4 cups plain yogurt ( I WOULD NOT USE) 3/4 cup packed, dark brown sugar (NO) (U NEED REGULAR SUGAR) 1 N 1/2 C 1/2 teaspoon of cinnamon (NO) 1/4 teaspoon of nutmeg 5 egg yolks (THE WHOLE EGG) Salt 1 (9-inch) deep dish, frozen pie shell ( I PERFER THE SMALL) deep dish take longer and pie not cooked in the middle... 1 cup chopped pecans, toasted (I WOULD NOT USE) 1 tablespoon maple syrup (DON'T NEED) Special equipment: steamer basket (DON'T NEED) NEED BUTTER/OR UR DISIRED SUBSITUTE 1 STICK U NEED MILK (EVAPORATED) LEMON EXTRACT...NOT TOO MUCH remember to taste if it's good to you then bake if not add more and taste again item not reviewed by moderator and published
i love that pie, joann sanford from dallas tx item not reviewed by moderator and published
OH I THOUT THAT THAT WAS THE COMMENTS BUUT YA. item not reviewed by moderator and published
I don't generally comment on recipes but this one warranted a warning. Do not waste your time, money or energy with this pie; it is the worst pie - sweet potato or otherwise - I've ever made or tasted. I should have listened to the other reviewers who suggested I skip the recipe all-together. The pecan and maple syrup topping is quite good but totally unnecessary if the pie itself were good too. The sweet potato filling came out tasting like a poorly made pumpkin cheesecake - entirely too tart and tangy and without the creaminess of cream cheese to neutralize the acidity of the yogurt. This is a sweet potato pie only in name. I'm sorry but, aside from Ina Garten's, these Food Network recipes tend to dial-down cooking and taste to mediocre levels. item not reviewed by moderator and published
I've made this one twice and really love it. The second time substituted lemon zest and lemon extract for the spices and came up with a winner, also. item not reviewed by moderator and published
Please remove this recipe, so others won't experience the disappointment I and others before me have. We all have great trust in Alton's work, but his attempt to offer an absolute winner has turn out to be disaster. Though I'm harsh it is needed to forewarn. item not reviewed by moderator and published
This recipe was so wonderful! A great substitute for pumpkin pie (store bought especially, yuck!) Was extremely simple to make. I boiled my potatoes instead of steaming and it came out fine. Don't spill any syrup over the top, though! It will adhere the crust to the pan and make it hard to lift! Another fantastic recipe by Mr. Alton Brown. item not reviewed by moderator and published
I made this pie for Thanksgiving and Christmas '07 for crowd that consisted of many true southerners and and it got rave reviews. It is now my standard for the Holidays. item not reviewed by moderator and published
For three years in the row this pie is everyone's favorite and I don't know why it has only four stars! And it's so easy to make that I bake it in the middle of the week just to satisfy my craving! item not reviewed by moderator and published
Last year I was in charge of my family's Thanksgiving menu. Wanting to try something different, I checked Alton Brown's recipe list for a sweet potato pie. The first time I made it, I followed the recipe to the letter. This year, my mom asked me to make the pie again, and I changed the "pumpkin pie" spices: 1-1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/4 tsp nutmeg and 1/8 tsp ground cloves. I also had to substitute sour cream for the yogurt. Both times the pie was a hit. My only hesitation is the texture of the pie. I have roasted the sweet potatoes, lacking a means of steaming them, and I have steamed them. Both times, the "custard" turns out like baked, mashed sweet potatoes. It still tastes fantastic, but the yogurt does not create the whipped texture (cheesecake-y) I might have expected. The taste is fantastic, though, for those who find traditional holiday pies to be way too sweet. item not reviewed by moderator and published
Made this for Thanksgiving. My first ever sweet potato pie...it was fabulous and EASY! I changed only one thing based on the reviews I'd read. Instead of plain yogurt, I just used vanilla yogurt. It wasn't too sweet and it was still rich and a little bit tangy. Anyways, the pecans and maple syrup just complete the pie. I'll definitely make this again! item not reviewed by moderator and published
For some reason, my family is mystified by sweet potatoes, so just telling them I'm making a "sweet potato pie" freaks them out. All they hear is "potato pie" and they get confused... So this is what I did.... I substituted all the yogurt for the equivalent amount of cream cheese, used a graham cracker crust and let it chill overnight. I loved it, and I'm going to just tell them it's a "Pumpkin Cheesecake" so they'll try it. One tip: Roast the pecans and then toss them in maple syrup BEFORE you put them on the pie. It was very hard to drizzle the maple syrup evenly once the pecans were already on the pie. I guess I don't have Alton's steady hand. He made it look really easy. It wasn't. Personally, I'll be making this pie for myself for years to come, even if my family never warms up to sweet potatoes. item not reviewed by moderator and published
I saw the rerun of this episode the other day and printed it out to test it before Thanksgiving. The only thing I modified was the addition of a tablespoon of vanilla because my husband loves it so much. Otherwise, I followed the recipe to the letter and it turned out great ! The texture of the "custard" was more like sweet potato than anything else I've ever made. The taste was spectacular. I have instructions from my family to make this again --- soon. Thanks for another great recipe, Alton. item not reviewed by moderator and published
Overall, I enjoyed this pie, but there a couple points to cover: I followed Robin's recipe substituting the condensed milk and light brown sugar Also, I used canned sweet potatoes instead of steaming fresh ones My pie turned out to be pretty good still, but not as much flavor as I had expected. Also, after putting them on, I found there to be too many pecans, so be careful because as I eat this, I feel like the filling is being overpowered by the pecan crust I would reccomend this because at least my method was quick and easy and still resulted in a nice pie but if you are thinking of doing this for Thanksgiving like i was, i suggest trying it ahead of time to make sure you like the way it turns out! item not reviewed by moderator and published
This was my first sweet potato pie. I substituted 1/3 C condensed milk for the yogurt and used light brown sugar, cutting down on the sweetness the milk would add. It tasted wonderful. I will definitely make this pie again. Thanks Alton! item not reviewed by moderator and published
In contrast to some of the other reviews, I think the yogurt adds a nice tangy taste in the background and helps keep the pie rich without being 'diabetic coma' sweet. I've made several of these pies for various parties at work or with family and *always* get recepie requests! item not reviewed by moderator and published
I'm really glad that I read the reviews on this and decided to make this before Thanksgiving. It sounds so delicious but it tastes nothing like sweet potato pie. After reading the reviews I used quality ingredients and followed the directions thoroughly. I have to agree with many others in that the yogurt really adds a tangy taste and really takes away from the pie. It almost makes it seem like the pie has gone bad. So if you're planning this for Thanksgiving instead of your grandmother's recipe - think about making it ahead of time so you can see whether or not you like it and want to serve it to family and friends. I think it's a total disappointment...even down to the pecans and maple syrup on top (which I thought would be a great addition). item not reviewed by moderator and published
Let me first say that Alton is great and I have learned so much watching him over the past couple years. However, I was disappointed with this pie. To me, it is just too tart from the plain yogurt ingredient, even though I added more maple syrup than called for in the recipe. Maybe it could have benefited from a little ground cloves or a bit more syrup, and probably worth spending some time tweaking the recipe a bit. I found the pie especially tart while still warm. I found it much better after being chilled overnight and served chilled the next day, especially given its more cheesecake-like consistency. item not reviewed by moderator and published
This recipes has some clear pluses and minuses. As several other posters have mentioned, the tang of the yogurt comes through all too clearly in the final product. I think I know what AB was going for: trying to add some of the richness and subtlety of a good old fashioned pumpkin pie to a sweet potato variation. I have yet to taste a sweet potato pie, however, that could really hold a candle to a good homemade pumpkin pie, and this recipe is no exception. The major benefit of this recipe is speed; it was ready in a snap, especially if you compare it to carving, scooping, roasting, peeling, mashing, and draining a pumpkin. Overall, if you are looking to whip together a quick pie for an uncritical audience, this recipe will do the trick. If you are looking for a recipe that will become a family heirloom, however, skip this one. item not reviewed by moderator and published
This is a family favorite in my home. I find when I make it EXACTLY as directed it comes out perfect and the yogurt gives it a fabulous richness that reminds me a little of cheesecake. item not reviewed by moderator and published
I've always loved sweet potatoes, as well as Alton Brown on "Good Eats," but had never heard of sweet potato pie until I moved to the West coast. So, naturally, when I decided to try making my own pie, I chose Alton Brown's recipe. I've read many reviews of this recipe, both positive and negative, and thought I'd throw in my two cents. Despite being called a "sweet potato" pie, this pie isn't overly sweet. The yogurt definitely gives it a tangy flavor that can be off-putting at first, especially if you're expecting something more akin to pumpkin pie. I found that the tartness of the pie mellowed out a bit after chilling in the refrigerator for awhile. I ended up greatly enjoying this pie, although it definitely wasn't what I was expecting. If you're looking for a traditional sweet holiday pie, this isn't it. But if you're willing to try something different, this recipe is definitely worth a shot. And even if you don't like the filling, the toasted maple pecan topping alone is worth the effort! item not reviewed by moderator and published
I made this pie twice- the first time I didn't have maple syrup and pecans, so I omitted them- huge mistake. The pie was bland and tasted like a tart, mediocre pumpkin pie. I was very disappointed, but I decided to give it another shot b/c I love AB. So, I got maple syrup and pecans, and made it again. Wow- I could not stop eating it. It tastes like an amazing combination of pumpkin pie and French dessert chestnut mousse. Would definitely make it again. item not reviewed by moderator and published
Only after I started making this pie for Thanksgiving dinner did I realize I had no plain yogurt on hand. So I had to make do with vanilla yogurt and while the pie was a hit with my guests, I didn't care for the consistency, although the flavors were intriguing. After stocking up on plain yogurt, I made the pie again. This time my only substitution was using a graham cracker crust. The pie's consistency was great, the taste fantastic (we all love the hint of tartness that the plain yogurt imparts) and the graham cracker crust added a nice crispness. It will be back for an encore on my Christmas table. item not reviewed by moderator and published
I substituted canned pumpkin and used low-fat, vanilla flavored yogart. The recipe turned out great! My family enjoyed this pie more than a traditional pumpkin pie. It will be an annual favorite. item not reviewed by moderator and published
Tried this recipe in place of the traditional pumpkin pie this year. Found the pie to be tangy and not as sweet as pumpkin pie. The tang of the yogurt resulted in an overwhelming lemony taste that detracted a bit from the sweet potato. Would add more sugar maybe, or use a vanilla yogurt and perhaps use more maple syrup on top to counterbalance the tanginess. Fine pie for the adventurous, but definitely NOT for the traditionalist! However, Alton Brown is still one of my favorite cooking teachers and I've learned so much from his show. I will continue trying his neat recipes! item not reviewed by moderator and published
The taste was ok, but the texture wasnt so good. I have made sweet potato pie for about 10 years, from my Mam'aw's recipe (southern of course)and for some strange reason I thought I would try this recipe using the yogurt, but the texture was just too strange for me, I will be going back to my old one. item not reviewed by moderator and published
What more can you ask for from a pie. I make this for Thanksgiving instead of pumpkin. item not reviewed by moderator and published
Easy, deliscious, and real treat! Thank you! item not reviewed by moderator and published
That was probably the sweet potato that you used then. I ruined my pie one time by not tasting every potato I used. No matter how much sugar, vanilla or spices I put in it- it was still bitter! There's no way this recipe alone should come out tangy.<br /> item not reviewed by moderator and published
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.. item not reviewed by moderator and published

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Alton Brown's Thanksgiving Menu