Put a pie shell in an average or large pie plate.

Open a large can of sweet potatoes and mash them up. My last effort started with a 2 pound 4 ounce can.

Add the following to the sweet potatoes.

5 ounces of pineapple chunks (half can) or a small can of Mandarin oranges or cut up some dried apricots.
2T brown sugar
1T (or 2T) of lemon juice
3T plain non-fat yogurt, or substitute non-fat half and half.
3 eggs
Cinnamon and Allspice and/or nutmeg

Stir it up and put it in the pie shell.

Bake at 425 degrees for 15 minutes and at 350 degrees for another 30 to 50 minutes. Baking time is dependent on how much liquid you have to bake out of the mixture.

Optional: drizzle some pure maple syrup on top of the pie after baking and sprinkle on some Pecan halves or pieces.

Put in the refrigerator for at least an hour for the pie filling to congeal.

Note: If you plan to be brave and work with fresh baked sweet potatoes you need to pay attention to two things: sweet potato quality varies a lot, you MUST strain the baked sweet potato “meat” very carefully to get rid of the strings. It doesn't take much of the strings to ruin a pie.