• 1 1/4 cups cooked, mashed sweet potatoes
  • 1/2 cup packed light-brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • Pinch of nutmeg
  • 2 eggs
  • 1/2 cup nonfat plain yogurt
  • 1/4 cup milk
  • 1 tablespoon melted unsalted butter
  • 1 uncooked prepared pie shell
  • for a 9-inch pie
  • 12 pecan halves, optional

Directions:

1. Preheat the oven to 400°F.

2. In a bowl, combine the potatoes, sugar, salt, cinnamon and nutmeg. In another bowl, lightly beat the eggs; mix in the yogurt, milk and butter. Add to the sweet-potato mixture and combine well.

3. Pour the sweet-potato mixture into the pie shell. Place the pecans in a circle around the outside edge of the top. Bake in the center of the oven for 45 minutes, or until the tip of a knife comes out clean when tested.

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