I absolutely think pie is a legitimate side dish. (Please see Laura Ingalls Wilder, Farmer Boy, wherein Almanzo Wilder and his family routinely eat apple pie for breakfast.) Anyway, this pie is mostly sweet potatoes and yogurt so it really is healthy and nutritious. Really.
Sweet Potato Pie, adapted from Alton Brown (the Potato, My Sweet episode of Good Eats)
1 pound 3 ounces sweet potatoes (about 3 medium), peeled and cubed
1 1/4 cups plain non-fat Greek-style yogurt
3/4 cup packed, golden brown sugar
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
4 egg yolks + one whole egg
1/4 teaspoon salt
1 (9-inch) deep dish, frozen pie shell or refrigerated pie crust
1 cup chopped pecans
1 tablespoon maple syrup
Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water. Steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside.
Preheat the oven to 350 degrees F.
Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, eggs, and salt, and beat until well combined. Pour the batter into the pie crust. Sprinkle pecans on top and drizzle with maple syrup.
Bake for 50 to 55 minutes or until the custard appears firm when shaken gently. Remove from oven and cool. Keep refrigerated after cooling.