A creamy sweet potato, maple, and yogurt filling topped with toasted pecans makes the ideal Thanksgiving pie.This pie is everything I ever wanted out of pumpkin pie, only without the pumpkin. I’m not going to say that this sweet potato 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.Both U.S. standard and metric measurements are listed, but for consistent results, go metric.This recipe first appeared in Season 7 of Good Eats.
20ouncespeeled and cubed sweet potatoes, from approximately 3 whole
1 1/4cupsplain yogurt, not Greek-style
3/4cupdark brown sugar
1/4teaspoonfreshly ground nutmeg
Pinch kosher salt
1(9-inch) pie shell, frozen or fresh
1cuppecans, chopped and lightly toasted
Digital instant-read thermometer
ACTIVE TIME: 10minutes
TOTAL TIME: 2hours15minutes
Put the sweet potatoes in a steamer basket and put the steamer basket in a large pot of simmering water that is 1 inch from the bottom of the basket. Cover and steam over medium-high heat until the sweet potatoes are fork-tender, about 20 minutes.
Remove the steamer basket and dump the sweet potatoes into the bowl of a stand mixer. Mash with a potato masher.
Heat oven to 350ºF.
Beat the sweet potatoes in a 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 (still 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.
Bake until the pie reaches an internal temperature of 165 to 175ºF — the middle should still wiggle slightly — 50 to 55 minutes. Remove from the oven and cool on a wire rack for 1 hour. Slice and serve. Stash leftovers in the refrigerator.