Frieda's Specialty Produce - Stokes Purple Sweet Potato Pie
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Stokes Purple® Sweet Potato Pie


1 1/2 pounds Stokes Purple® sweet potatoes, washed
1 tablespoon bourbon (or maple syrup)
1 1/4 cups plain yogurt
3/4 cup dark brown sugar, packed
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
5 egg yolks
Salt, to taste
1  9-inch deep-dish, frozen pie shell
1 cup pecans, chopped and toasted
1 tablespoon maple syrup


Preheat oven to 350 degrees.

Wrap sweet potatoes in foil and bake 1-2 hours. Allow cooked potatoes to cool; do not unwrap. (Refrigerate overnight if desired.)

Once cooled, remove foil and peel. Measure 1 pound and 3 ounces of potato into bowl and reserve remainder for other use. Add bourbon (or maple syrup), and mash with potato masher. Set aside.

Preheat oven to 350 degrees.

Place sweet potatoes in bowl of stand mixer and beat with paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt to taste, then beat until well combined.

Place pie shell on sheet pan, then pour mixture into shell. Sprinkle pecans on top, then drizzle with maple syrup.

Bake 50-55 minutes or until custard reaches 165-180 degrees. Remove from oven and cool. Keep refrigerated after cooling.

Recipe adapted from Alton Brown

Analyzed to serve 8. Calories 470, Total Fat 21g, Saturated Fat 4.5g, Trans Fat 0g, Cholesterol 120mg, Sodium 135mg, Total Carbohydrate 62g, Dietary Fiber 5g, Sugars 29g, Protein 8g, Vitamin C 15%, Calcium 15%, Iron 15%