RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1517
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| Recipe Name: |
Sweet Potato Pie |
| Source: |
Alton Brown, Good Eats |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-03-29
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Southern |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
75.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.49
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields 1, 9-inch pie.
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Ingredients:
1 Tablespoon syrup, Maple
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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.
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. |
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| Nutrition per Serving: |
| Calories: |
268 |
Total Carbs: |
33.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
5.0 |
Fat: |
14.2 |
Protein: |
4.33 |
| Fiber: |
10.42 |
Sodium: |
350.82 |
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