Rose & Joe's

Chef Rose

Chef Joe
Recipe Wednesday
November 15, 2006

Sweet Potato Pie




1 Lb.-3 oz. Sweet Potatoes, peeled and cubed

1-1/4 cup plain Yogurt

3/4 cup dark brown sugar, packed

1/2 Tsp. Cinnamon

1/4 Tsp. Nutmeg

1/4 Tsp. Salt

5 Egg Yolks

9" deep dish frozen pie shell

1 cup chopped Pecans, toasted
1 Tbs. Maple Syrup

Steam potatoes in steamer basket until tender. Mash with potato masher, set aside. Preheat oven to 350 degrees. Put potatoes in a bowl and add yogurt, brown sugar, cinnamon, nutmeg, egg yolks, and salt. Beat until well combined. Pour mixture into pie shell, place on cookie sheet. Sprinkle pecans on top and drizzle with syrup. Bake 50-55 minutes or until custard sets. Remove from oven and cool. Keep refridgerated.