PECAN SWEET POTATO PIE WITH CRANBERRIES

Pecan Sweet Potato Pie With Cranberries image

Provided by Nadia Melkowits

Categories Pie

Time 1h25m

Yield 1 9, 12 serving(s)

Number Of Ingredients 13

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
1 cup chopped pecans, toasted
1 tablespoon brown sugar
2 tablespoons melted butter
1 teaspoon cinnamon

Steps:

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.

Nutrition Facts : Calories 295.6, Fat 16, SaturatedFat 4.2, Cholesterol 77.6, Sodium 138.9, Carbohydrate 35.5, Fiber 3.7, Sugar 18.6, Protein 4.5