This pie is everything I ever wanted out of pumpkin pie, only without the pumpkin.
Sweet Potato Pie
- 20 ounces peeled and cubed sweet potatoes (size varies greatly, but I'd count on three)
- 1 1/4 cups plain yogurt
- 6 ounces dark brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg (freshly grated)
- 5 large egg yolks
- 1 pinch kosher salt
- 1 9- inch pie shell (frozen or fresh)
- 1 cup pecans (chopped and lightly toasted)
- 1 tablespoon maple syrup
- 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.
- Remove the steamer basket and dump the sweet potatoes into the bowl of a stand mixer. Mash with a potato masher.
- Heat the oven to 350 degrees F.
- 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.
- 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.
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.