Good Eats Sweet Potato Pie By Alton Brown

• 1 lb sweet potato, peeled and cubed
• 3 ounces sweet potatoes, peeled and cubed
• 1 1/4 cups plain yogurt
• 3/4 cup dark brown sugar, packed
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 5 egg yolks
• salt
• 1 pie shell, deep dish 9-inch frozen
• 1 cup chopped pecans, toasted
• 1 tablespoon maple syrup

1. Place cubed and peeled sweet potato into steamer basket, then put basket into a large pot of simmering water that is not closer than 2 inches from steamer basket. Let steam for about twenty minutes or until soft for mashing. Mash and set aside.
2. Preheat oven to 350 degrees Fahrenheit.
3. Add to sweet potatoes the yogurt, cinnamon nutmeg, brown sugar, salt (to taste), and egg yolks; mix until completely combined. Pour into pie shell and place onto cookie sheet. Sprinkle pecans on top and drizzle with the maple syrup.
4. Bake for 50 to 60 minutes or until pie reaches 165 to 180 degrees. Remove from oven and cool for about an hour. Refrigerate after cooling.

sweet potato, sweet potatoes, plain yogurt, dark brown sugar, cinnamon, nutmeg, egg yolks, salt, pie shell, pecans, maple syrup

Taken from www.food.com/recipe/good-eats-sweet-potato-pie-by-alton-brown-401637 (may not work)