Sweet Potato Pie
If you want to add more Southern recipes to your repertoire, Sweet Potato Pie might be a recipe you should try. This recipe serves 8. One serving contains 1470 calories, 19g of protein, and 86g of fat. For $3.76 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. 21 person found this recipe to be delicious and satisfying. It works best as a main course, and is done in around 1 hour and 25 minutes. This recipe from Foodnetwork requires plain yogurt, dark brown sugar, deep dish pie crust, and nutmeg. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is tremendous. Edith's Sweet Potato Pie Best Pie Bakeoff 2008 Entry #27, Lightened up Sweet Potato Pie with Sweet and Salty Pecan Crust (gluten free, low carb!), and Sweet Potato Pie are very similar to this recipe.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 75 minutes
Ingredients:
1/2 teaspoon of cinnamon
3/4 cup packed, dark brown sugar
1 (9-inch) deep dish, frozen pie shell
5 egg yolks
1 tablespoon maple syrup
1/4 teaspoon of nutmeg
1 cup chopped pecans, toasted
1 1/4 cups plain yogurt
Salt
1 pound 3 ounces sweet potatoes, peeled and cubed
Equipment:
steamer basket
potato masher
pot
oven
stand mixer
bowl
frying pan
Cooking instruction summary:
Watch how to make this recipe. Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher 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. Pour this 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.
Step by step:
1. Watch how to make this recipe.
2. Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside.
3. Preheat the oven to 350 degrees F.
4. Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment.
5. Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined.
6. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with maple syrup.
7. Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees.
8. Remove from oven and cool. Keep refrigerated after cooling.
Nutrition Information:
covered percent of daily need
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