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Categories:
sweet potatoes vanilla yogurt cranberries brown sugar cinnamon nutmeg egg yolks salt topping pecans brown sugar butter cinnamon
Viewed: 50 - Published at: 2 years agoIngredients
- 19 ounces sweet potatoes, peeled and cubed
- 1 1/4 cups vanilla yogurt
- 2 cups cranberries (fresh or frozen )
- 3/4 cup packed dark brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 5 egg yolks
- salt
- 1 (9 inch) deep dish frozen pie shells
- Topping
- 1 cup chopped pecans, toasted
- 1 tablespoon brown sugar
- 2 tablespoons melted butter
- 1 teaspoon cinnamon
Method
- Directions.
- Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside.
- Preheat the oven to 350 degrees F.
- Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. Mix in cranberries.Pour the batter into the pie shell and place onto a sheet pan. Sprinkle pecans mixture on top.
- Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling.
