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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 2 |
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Better yet than pumpkin pie made out of a can. For extra flavor use candy pecans. Ingredients:
19 ounces sweet potatoes (peeled, cubed and steamed) |
1 1/4 cups vanilla yogurt |
3/4 cup packed dark brown sugar |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
5 egg yolks |
salt |
1 (9 inch) frozen deep dish pie shell |
1 cup chopped pecans, toasted |
1 tablespoon maple syrup |
Directions:
1. Preheat the oven to 350 degrees F.
2. In a bowl beat together sweet potatoes, 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.
3. Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling.
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