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Alton Brown’s Sweet Potato Pie

March 29, 2010

Now, I’ll start by saying….I really do cook other things other than AB’s stuff. Granted, we love him, love his technique, and so far, we’ve loved everything we’ve tried (though the green been casserole can use some extra..more on that in another blog post (snicker)). But I have to say, as a pie newbie, I was really happy with how this came out. I made it for Thanksgiving at my Dad’s, and was justifiably out shined by my sister-in-laws Pumpkin Cheesecake (which I’ll hopefully be able to copy soon!), but I was still really pleased with this pie. I haven’t made a pie in fifteen years or so. And while I’d love to say that I mastered the art of pastry dough, I did use a store bought pie dough

Alton Brown’s Sweet Potato Pie


  • 1 pound 3 ounces sweet potatoes, peeled and cubed, steamed
  • 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


Preheat the oven to 350 degrees F.

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.

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.

My Notes:

I did not need to toast the pecans – they toast fine in the oven on their own.

Deep Dish pie crust is important. The shallower pie crusts won’t hold the filling.

This pie was done in 40 min in my oven to 172 degrees. I’m so glad I was checking on the crust often enough to catch this. If I had waited, it would’ve been overdone. I did not need to cover my pie crust at – it didn’t burn or even get overly brown in that 40 min.

This is a yummy pie, and a much leaner version of the typical sweet potato pie. It got 2 thumbs up from my boys, which is always a great measuring device for my cooking!

(originally published 11/30/09 on the old blog)

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