Here’s what you’ll need:

1 whole Large Sweet Potato, Peeled And Cubed

1-¼ cup Plain Yogurt

¾ cups Dark Brown Sugar (packed)

½ teaspoons Cinnamon

¼ teaspoons Nutmeg

5 whole Egg Yolks

¼ teaspoons Salt

1 whole 9 Inch Pie Shell

3 Tablespoons Honey

Pecans, For Topping

Here’s how you do it:

Steam cubed potatoes for 20 minutes or until the potatoes are fork tender. Mash potatoes with hand mixer.

Preheat the oven to 350 degrees F.

Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt to the potatoes and beat until well combined.

Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with honey.

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