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 (Set egg whites aside)
Salt to taste
1 (9-inch) deep dish, frozen pie shell
1 cup chopped pecans --you can use more or less
1 tablespoon maple syrup
Wash and poke hole in the sweet potatoes---cook until done. Let them cool until you can handle them and then scoop the yummy insides out into a bowl. Mash with potato masher or fork 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.
*Remember those eggs whites that you sat aside, take a basting brush and dip in the whites and coat the top rim of the pie shell---this will help keep the top rim from burning.
Pour your 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.
Recipe adapted from here.
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