Sweet Potato Pie

Sweet Potato Pie


This pie is everything I ever wanted out of pumpkin pie, only without the pumpkin.

Sweet Potato Pie
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Ingredients
  1. 20 ounces peeled and cubed sweet potatoes (size varies greatly, but I'd count on three)
  2. 1 1/4 cups plain yogurt
  3. 6 ounces dark brown sugar
  4. 1/2 teaspoon ground cinnamon
  5. 1/4 teaspoon nutmeg, freshly grated
  6. 5 large egg yolks
  7. 1 pinch kosher salt
  8. 1 9-inch pie shell, frozen or fresh
  9. 1 cup pecans, chopped and lightly toasted
  10. 1 tablespoon maple syrup
Instructions
  1. Put the sweet potatoes in a steamer basket and put the steamer in a large pot of simmering water that is 1 inch from the bottom of the basket. Cover and steam over medium-high heat for 20 minutes, or until the sweet potatoes are fork tender.
  2. Remove the steamer basket and dump the sweet potatoes into the bowl of a stand mixer. Mash with a potato masher.
  3. Heat the oven to 350 degrees F.
  4. Beat the sweet potatoes in the stand mixer fitted with the paddle attachment until smooth. Add the yogurt, brown sugar, cinnamon, nutmeg, egg yolks and salt and beat until well combined. Set the pie shell (in its pie tin) on a half sheet pan, fill with the sweet potato mixture, and smooth the top. Sprinkle the pecans on top and drizzle with the maple syrup.
  5. Bake for 50 to 55 minutes, until the pie reaches an internal temperature of 165-175 degrees F; the middle should still wiggle slightly. Remove from the oven and cool on a cooling rack for 1 hour. Slice and serve. Stash leftovers in the refrigerator.
Notes
  1. I'm not going to say that this pie trumps all pumpkin pies, but since good baking pumpkins are increasingly difficult to find, I will say that it's better than "most" pumpkin pies.
ALTON BROWN http://altonbrown.com/
Alton Brown's Sweet Potato Pie Recipe

17 Comments

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  1. 1
    Owen Marshall

    I made this for my girlfriend last weekend, but I drizzled a little maple syrup and bourbon over the pecans just before baking. Yumtastic!

  2. 2
    Morgan Feeney

    I made this for Thanksgiving this year but with a crushed gingersnap crust instead of a traditional pastry pie crust – so delicious! The combination of ginger with this sweet potato filling was perfect… Don’t think I’ll go back to shortcrust pastry again!

  3. 3
    Megan

    Made the pie last night and saved the egg whites for breakfast this morning… realized that I have not seen a recipe or heard anyone talk about the technicalities of cooking egg whites in a skillet (and not making an omelet). Any tips?

  4. 4
    Jane

    Sounds delicious! Would it be okay to substitute the yogurt with a dairy-free option such as coconut or soy? I ask this because my infant has a milk allergy so I must eat a dairy-free diet. Thanks!

    • 10
      Rick

      Yes!!! In fact you want to make this pie in advance because I needs time to fully chill.

      I made this pie last year and it is definitely better after the second day.

      Happy Thanksgiving! Enjoy!

    • 12
      Marcy

      Gloria-my daughter is allergic to pecans, so we used walnuts and it was just as yummy. This leads me to believe that the crunch factor combined with the maple syrup flavor is really what matters. Why don’t you try a traditional oat crumble topping without any nuts and drizzle the maple syrup on top? If you like the taste of pumpkin seeds or sunflower seeds, you could include some for additional crunch.

  5. 13
    Sarah

    Made a sweet potato pie filling for thanksgiving buffet at culinary school last week, added about an ounce and a half of bourbon per pie. Best pie ever. Even with cheap bourbon.

  6. 15
    Amy

    My friend made this from your recipe before and it was amazing!! I want to make it but I don’t have a stand mixer. I have an immersion blender but it’s my only mixing appliance. Can I use that our should I mix by hand?

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