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Fall Harvest Sweet Potato Pie

by:
September 13, 2010
4.6
5 Ratings
  • Serves 8
Author Notes

What better from the FALL CORNUCOPIA than SWEET POTATOES ? I see the contest calls for a double crust which is not reflected in the picture however follow the recipe to add a crown to the pie. - micki barzilay —micki barzilay

Test Kitchen Notes

Here’s what to love about this simply sensational pie: 1. The only dairy in it is a touch of plain yogurt, so the egg yolks serve to bind the sweet potatoes, without creating a heavy custard. 2. The maple syrup-drizzled, toasted pecans provide a perfect contrast in texture, like delicate pralines. 3. It brilliantly seems both rich and light at the same time. 4. There’s just enough spice to add interest, without interfering with the beautiful flavor of the sweet potatoes. 5. It is just gorgeous. I’m not making a pumpkin pie this Thanksgiving. Or possibly, ever again. ;o) - Antonia James —The Editors

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Ingredients
  • 2 pounds sweet potatoes, peeled and cubed
  • 1/4 cup plain yogurt
  • 3/4 cup dark brown sugar ( packed)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 6 egg yolks
  • Pinch salt
  • 1 cup chopped roasted pecans
  • 2 tablespoons maple syrup
  • 1 9-10 in cooked pie shell
  • 1 9-10 pre-made pie dough crust -uncooked
Directions
  1. Boil sweet potatoes for 30 minutes- puree them. Place mixture in bowl & whisk in yogurt, sugar, cinnamon, nutmeg, egg yolks and salt . Mix till smooth. Pour into the pie shell, add maple syrup& top with roasted chopped pecana and bake in a preheated oven at 350 for 45-50 minutes.
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9 Reviews

Write a Review
Ghazzzit December 28, 2023
This was so delicious, thank you! Made the recipe for dessert at Christmas Eve Dinner.

I used 3 medium sized Japanese purple sweet potatoes (halved and boiled the potatoes until they were fork tender - enough to puree). Reduced the brown sugar to a scant 1/3 cup and omitted the pecans on top. I also had misread the recipe initially and added the maple syrup to the batter rather than drizzling on top. I used a simple almond flour crust (recipe from www.elanaspantry.com) pressed into the pie pan with butter rather than coconut oil.

Suggestion: cool the pie properly! I made this late at night and simply left it in the oven with the door ajar to cool - as a result the cracking was massive at the center and all the way around the edges. I served it with piped whipped cream covering up those flaws and it looked beautiful.

The pie received rave reviews, particularly for being so flavorful and not being too sweet. The yogurt and spices produce a lovely flavor, and with the maple mixed in (not per recipe) it all melded together really nicely. Will make this a holiday staple!
Kathryn P. November 25, 2014
do you puree the potatoes in the water you boiled them in or drain it off?
Guillermo P. November 20, 2013
The recipe asked for two types of pie dough, precooked and uncooked,but the time and temperature are the same. Please clarified
JenHngo January 26, 2016
I think that's a mistake.
Muse September 11, 2013
Will definitely add your recipe to my Thanksgiving preparations...we are having some guests for dinner and I know they will appreciate your recipe! Peace, Love and Light.
veggiemama November 16, 2012
Are the pecans maple syrup drizzled before toasting or is the pie drizzled before baking?
Adelucchi October 25, 2012
I grew up next door to the sweet potato queen of the neighborhood. I always wanted to make sweet potato pie but it never met my expectations. This recipe is more than I expected and I love that I made it from scratch! To rave reviews!!
Thank you so much for sharing your delicious recipe. I'll always give yo credit... Lets see
What was your name again??? ;-0
Adelucchi
micki B. October 4, 2010
Thank you for your comments and editor's pick... I really appreciate it.
micki B. September 13, 2010
I just noticed this contest calls for double crusted so to create a top - get a pre made & cut pie crust for the top and cut shaped pieces like stars as seen in the 2nd image.