Sweet Potato Pie

It's Pi Day!  Not only is it 3/14, but it's 3/14/15, even better!  Every year on March 14th I think 'why didn't I make a pie?!" so when Kate from Kate's Recipe Box announced a link up for Pi Day I jumped at the chance.

This challenge allowed me to tackle something on my bucket list, as well.  I have had in mind to make a sweet potato pie since last Thanksgiving my father asked if I could make a one to bring to the family's festivities.  The host of the meal vetoed that as they had too many pies already (and sweet potato dishes in the main course) so I did not fulfill my father's wish.  In fact, he almost missed out on this pie but thankfully I had plans to be in his area a few days after I made this, so I made sure to deliver him a slice.

The pie filling is perfectly fluffy and just sweet enough without being too sweet.  And I have to say, my attempt at a homemade pie crust was a lot more successful than the last time I tried.  It rolled out nicely and even the crimping seemed to come out better!  I had made an adjustment to that recipe so maybe that's what did it? Who knows?!  But I am proud of how this pie came out, taste and presentation-wise.

Sweet Potato Pie (slightly altered from Alton Brown)

Ingredients
1lb 3oz sweet potatoes, peeled and cubed
1 1/4 cup fat free plain Greek yogurt
3/4 cup packed dark brown sugar
1/2 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
5 egg yolks
Kosher salt
1 9 inch deep dish pie dough, either frozen or homemade (*see recipe below)
1 cup chopped pecans
1 tbsp real maple syrup

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 oven to 350 degrees F
- In a small pan, toast pecans over low heat until fragrant.
- In the bowl of an electrical mixer fitted with the paddle attachment, combine the mashed sweet potato, yogurt, brown sugar, cinnamon, nutmeg, egg yolks, and salt, to taste.  Beat until well combined.
- Pour batter into the pie shell.  Sprinkle the pecans on top and drizzle with maple syrup.
- Bake for 50-55 minutes.
- Remove from oven and allow to cool.  Once fully cooled, pie should be refrigerated.

*Pie Dough (slightly altered from Craft of Baking)

Ingredients
1 1/2 cups all-purpose flour
1 1/2 tsp sugar
3/4 tsp kosher salt
8 tbsp (1 stick) chilled, unsalted butter, cut into small pieces
1/4 cup vegetable oil spread
1/2 cup ice water, plus more if needed

Directions
***For best results, measure out ingredients and chill in the freezer for 15 minutes before making the dough
 
- In the bowl of a food processor, combine the flour, sugar, and salt; pulse to combine.
- Add the butter and the shortening, and pulse until the mixture resembles coarse crumbs, with some larger pieces remaining. 
- With the machine running, add the ice water through the feed tube in a slow, steady stream, processing just until the dough begins to bind and holds together when squeezed in the palm of your hand, 5 to 10 seconds.  If the dough is too dry, add a bit more water, 1 tbsp at a time. 
- Turn out the dough onto a clean work surface and shape it into a flattened disk.  Wrap it in plastic wrap and refrigerate for at least 1 hour, or over night (the dough can be frozen for up to 1 month; thaw it overnight in the refrigerator before using)
  Be sure to check out these other Pies for Pi Day:     Strawberry Pop Tart Pie from Kate's Recipe Box

Indiana Sugar Cream Pie from Eva Bakes

Coconut Cream Pie from Relish

Individual Pepperoni Pizza Pot Pies from Cheese Curd in Paradise

Lemon Cheesecake Pie from Hezzi-D's Books and Cooks

Chocolate Pecan Pie from Cookaholic Wife