Sweet Potato Pecan Pie

Ingredients:

• 550 g sweet potatoes, peeled and diced
• 1 and 1/4 cups plain yogurt
• 3/4 cup firmly packed dark brown sugar
• 0.5 tsp cinnamon
• 1/4 tsp. nutmeg
• 5 egg yolks
• Salt
• 1 frozen deep-dish pie pan (22 cm)
• 1 cup chopped toasted pecans
• 1 tbsp. maple syrup
• Special equipment: steaming basket

Preparation:

1. Place the diced sweet potatoes in a steamer basket and place the basket in a large pot of boiling water, making sure the water is at least 2 inches from the bottom of the basket. Steam for 20 minutes or until the sweet potatoes are tender. Mash with a potato masher and set aside.
2. Preheat oven to 175°C.
3. Place the sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add the yogurt, brown sugar, cinnamon, nutmeg, egg yolks, and salt to taste and beat until smooth. Pour the filling into the pie crust and place on a baking sheet. Sprinkle the filling with pecans and drizzle with maple syrup.
4. Bake for 50-55 minutes or until the cream filling reaches 165-180°F (73-83°C). Remove the pie from the oven and let cool completely. Store in the refrigerator.