In an attempt to maintain the health benefits of the sweet potato, we revamped our decades-old recipe which originally called for sour cream and 6 egg yolks. We replaced the sour cream with 100% natural, low-calorie plain Greek yogurt which contains whole milk, cream, and cultures, and no added sweeteners, thickeners, or preservatives. We also decreased the number of yolks to four to create a healthier version of the traditional Southern classic.
- 2 cups sweet potatoes, baked and mashed
- 1 ¼ cups plain yogurt (or sour cream)
- ¾ cup packed, dark brown sugar
- ½ teaspoon of cinnamon
- ¼ teaspoon of nutmeg
- 4 egg yolks
- Salt
- 1 pie crust, deep dish
- 1 cup chopped pecans, toasted
- ¼ cup brown sugar
- 1 tablespoon maple syrup
Preheat the oven to 350 degrees F.
We frequently have leftover mashed sweet potatoes, but you can also bake 2-3 sweet potatoes, allow to cool, and then place them in a mixing bowl and beat with a hand or stand mixer until smooth.
Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt to the sweet potatoes and beat until well combined. Pour this batter into the prepared pie shell and then place it onto an aluminum foil-lined sheet pan in the event any filling overflows the crust.
Bake the pie for 50 to 55 minutes or until the custard reaches 165oF degrees. Remove from the oven and allow to cool. Because the filling contains eggs it is best to keep the pie refrigerated after cooling. Top with fresh whipped cream for an authentic Southern dessert.