Bacon Pecan Sweet Potato Pie
A feast is not complete without an epic dessert. We take a classic Thanksgiving recipe and turn it into an edible masterpiece decorated with bacon, candied pecan, and maple syrup. Eat up!
- 1 pound 3 ounces sweet potatoes, peeled and cubed
- 1 1/4 cups plain yogurt
- ¾ cup packed, dark brown sugar
- ½ teaspoon of cinnamon
- ¼ teaspoon of nutmeg
- 5 egg yolks
- ¼ teaspoon of salt
- 1 (9-inch) deep dish, frozen pie shell
- 1 cup chopped pecans, toasted
- 4 strips of bacon, cooked and diced
- 1 tablespoon maple syrup
- Optional: Whipped topping
First, cube the potatoes into a steamer basket and place into a large pot of simmer water. Make sure the water is no closer than two inches from the bottom of the basket. Once steamed for 20 minutes, mash with a potato masher and set aside.
Now it’s time to fire up your grill! Choose your Grilla Grill of choice
While your grill is preheating, place the sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans and bacon on top and drizzle with maple syrup.
Bake for 45 to 60 minutes or until the custard reaches 165 to 180 degrees. Remove from grill and cool. Keep refrigerated after cooling.