Sweet Potato Pie


Special requirements
steamer basket

500g sweet potatoes, peeled and cubed
1 20cm deep dish frozen pie shell
1 ¼ cups plain yoghurt
¾ cup packed, dark brown sugar
5 egg yolks
1 cup pecans, chopped and toasted
1 tbsp maple syrup
½ tsp of cinnamon
¼ tsp of nutmeg

1) Place sweet potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 3cm from the bottom of basket.
2) Allow to steam for 20 minutes or until the potatoes are fork tender.
3) Then mash with a potato masher and set aside.
4) Preheat the oven to 180 °C.
5) Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment.
6) Add the egg yolks, yoghurt, brown sugar, cinnamon, nutmeg and salt, to taste, and beat until well combined.
7) Pour this batter into the pie shell and place onto a sheet pan.
8) Sprinkle pecans on top and drizzle with maple syrup.
9) Bake for 50 to 55 minutes.
10) Remove from oven and cool. Keep refrigerated after cooling.


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