I made sweet potato gnocchi, and figured since I was steaming sweet potatoes, I would make some pie as well. I adapted Emeril's Pie Crust, and used Alton Brown's pie filling recipe
Pie Crust
1 cup flour
1/4 cup shortening
1/4 cup butter
1 tsp sugar
1/8 tsp salt
1/4 cup ice water
combine flour, sugar, salt and fat in a food processor. trickle water in while food processor is running a little at a time just until the dough forms a ball. fold dough in half and squish several times and chill before rolling out. Then chill while making the filling
1 lb sweet potatoes (cubed and steamed)
1 1/4 cup plain yogurt
5 egg yolks
3/4 cup brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp salt
1 cup chopped pecans
1-2 tbsp maple syrup
Steam and mash the potatoes
put into a stand mixer and mix until smooth
add eggs, yogurt and seasonings
pour filling into pie shell
toast pecans in a pan. pour maple syrup over and shake for a few minutes to candy the pecans before sprinkling over the pie
bake at 350 for 50-60 minutes until custard sets
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