We watched Alton Brown make this on Food TV, then had to try it for ourselves, and loved it!
Ingredients
- 540 g (1 lb 3 oz) sweet potatoes, peeled and cubed
- 1¼ cups plain yogurt
- ¾ cup dark brown sugar, packed
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 5 egg yolks
- pinch of salt
- one 23 cm (9 in) deep-dish frozen pie shell
- 1 cup pecans, chopped and toasted
- 1 tbsp maple syrup
Method
Steam the sweet potatoes until fork-tender, about 20 minutes. Mash with a potato masher.
Heat the oven to 175°C (350°F).
Beat the sweet potatoes in a stand mixer with the paddle attachment. Add the yogurt, brown sugar, cinnamon, nutmeg, egg yolks, and salt, and beat until well combined.
Pour the filling into the pie shell and set it on a sheet pan. Sprinkle the toasted pecans over the top and drizzle with the maple syrup.
Bake until the centre is just set with a slight wobble, 50–55 minutes. Cool on a rack.
Notes
- Keep refrigerated once cooled.