Harvest Sweet Potato Pie

1 ea 9" single pie crust

1 1/4 c Mashed cooked sweet potatoes

1/2 c Light brown sugar, packed

1/2 t Salt

1/4 t Ground cinnamon

Pinch ground nutmeg 2 lg Eggs, slightly beaten

1/2 c Plain yogurt

1/4 c Milk

1 T Unsalted butter, melted

Pecan halves Sweetened whipped cream

Heat oven to 400 degrees. Stir sweet potatoes, brown sugar, salt, cinnamon and nutmeg in a large bowl until well blended. Whisk in remaining ingredients EXCEPT pecan halves and whipping cream. Spoon into pie shell. If desired, arrange pecan halves in a decorative circle around edge of pie. Bake pie in center of oven 45 minutes or until the tip of a pointed knife inserted in center of pie comes out clean and crust is golden brown. Cool pie on wire rack until room temperature. Serve with whipped cream.