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Active Time:1 hrCool Time:1 hrTotal Time:4 hrs 20 minsServings:12Jump to Nutrition Facts
Active Time:1 hrCool Time:1 hrTotal Time:4 hrs 20 minsServings:12
Active Time:1 hr
Active Time:
1 hr
Cool Time:1 hr
Cool Time:
Total Time:4 hrs 20 mins
Total Time:
4 hrs 20 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsYogurt Pie Crust1 ¼cupsall-purpose flour1cupwhole-wheat pastry flour¼teaspoonsalt12tablespoons(1 1/2 sticks) cold unsalted butter, cut into chunks½cupreduced-fat plain Greek yogurt4tablespoonsice waterBrown Butter Sweet Potato Pie2mediumsweet potatoes (about 1 1/4 pounds)2tablespoonsunsalted butter½teaspoonground cardamom½teaspoonground cinnamon½teaspoonsalt¼teaspoonground white pepper2large eggs1(14 ounce) cansweetened condensed milk2teaspoonslemon zest1teaspoonlemon juice
Cook Mode(Keep screen awake)
Ingredients
Yogurt Pie Crust
1 ¼cupsall-purpose flour
1cupwhole-wheat pastry flour
¼teaspoonsalt
12tablespoons(1 1/2 sticks) cold unsalted butter, cut into chunks
½cupreduced-fat plain Greek yogurt
4tablespoonsice water
Brown Butter Sweet Potato Pie
2mediumsweet potatoes (about 1 1/4 pounds)
2tablespoonsunsalted butter
½teaspoonground cardamom
½teaspoonground cinnamon
½teaspoonsalt
¼teaspoonground white pepper
2large eggs
1(14 ounce) cansweetened condensed milk
2teaspoonslemon zest
1teaspoonlemon juice
Directions
To prepare crust: Combine all-purpose flour, whole-wheat flour and salt in a food processor; pulse several times to blend. Add butter and process until the mixture resembles coarse meal, 8 to 10 seconds. Add yogurt and pulse until combined. With the motor running, add ice water, 1 tablespoon at a time, until the dough holds together without being sticky or crumbly. Divide the dough into 2 equal portions, shape into disks, and wrap each in plastic wrap. Refrigerate until firm, about 30 minutes.
To prepare and assemble pie: Position racks in center and lower third of oven; preheat to 425°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
Place sweet potatoes on the prepared baking sheet and prick them in several places with a fork. Set the sweet potatoes on the center rack and the pie crust on the lower rack. Bake for 20 minutes. Remove the pie crust from the oven, take out the paper and weights and let cool. Reduce oven temperature to 350° and continue baking the sweet potatoes until soft and tender, about 30 minutes more.
Meanwhile, melt butter in a small pan over medium heat. Cook until lightly browned, about 3 minutes. Remove from heat and add cardamom, cinnamon, salt and white pepper.
When the sweet potatoes are cool enough to handle, peel them and mash with a potato masher in a large bowl or the bowl of a stand mixer. Beat with an electric mixer or the whisk attachment at medium speed until completely smooth, about 2 minutes. Add eggs and beat until well incorporated. Add the spiced butter and any browned bits, condensed milk, lemon zest and lemon juice and beat until incorporated. Pour the mixture into the crust.
Bake until the pie is puffed and a toothpick inserted into the filling comes out clean, about 45 minutes. (If the exposed edges of the crust start to brown too quickly, cover with strips of foil for the last 15 minutes of baking.) Transfer to a rack and let cool, at least 1 hour.
Make ahead
Refrigerate for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, and let stand at room temperature for 10 minutes before rolling.
Refrigerate baked pie for up to 3 days.
Equipment
Parchment paper or silicone baking mat, pie weights (or dried beans or uncooked rice)
Originally appeared: EatingWell Magazine, November 2020
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Nutrition Facts(per serving)269Calories12gFat36gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
