For a holiday dessert that goes ‘whey’ above and beyond, finish the meal with a delicious sweet potato pie! Similar to pumpkin pie, although more savory, this pie is excellent when topped with toasted pecans.
Ready In: 4 hr
Prep: 10 mins
Cook: 50 mins
Yields: 8 Servings
- 2 large sweet potatoes
- 1 c brown sugar
- 1 c Stonyfield Organic Low Fat Plain Yogurt
- 1/2 c orange juice
- 3 large eggs
- 1 t vanilla extract
- 1/2 t salt
- 1/4 t ground nutmeg
- 1 fresh or frozen pie shell
Preheat over to 400°.
Pierce potatoes with a fork, and microwave on high until tender, this should take approximately 10 minutes.
Scrape flesh from potatoes into a food processor and discard skins.
Blend until smooth.
Place purée in a large bowl, add remaining ingredients, and whisk until smooth.
Pour filling into a prepared pie crust.
Bake for about 50 minutes, or until filling puffs around the edges and is set in the center.
Allow pie to cool, and refrigerate for at least 3 hours before serving.
Top with toasted pecans, and serve with whipped cream.