ngredients

• 1 pound 3 ounces sweet potatoes, peeled and cubed

• 1 1/4 cups plain yogurt

• 3/4 cup packed, dark brown sugar

• 1/2 teaspoon of cinnamon

• 1/4 teaspoon of nutmeg

• 5 egg yolks

• Salt

• 1 (9-inch) deep dish, frozen pie shell

• 1 cup chopped pecans, toasted

• 1 tablespoon maple syrup

• Special equipment: steamer basket

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. Pour this batter into the pie  shell and place onto a sheet pan. Sprinkle pecans on top and drizzle  with maple syrup.

Bake for 50 to 55 minutes or until the custard reaches 165  to 180 degrees. Remove from oven and cool. Keep refrigerated after  cooling.