Prepare the bottom pie crust by rolling the dough out to 12-14 inches in diameter.
Carefully lift the dough and set onto a 9-inch pie plate (make sure it's at least 1 and ½ inches deep).
Using your fingers, gently press the dough into the pie plate , letting excess hang over.
Take a sharp knife and trim the overhanging dough. Shape again with fingers.
Take a fork and poke a few holes across bottom of crust.
Place in fridge to firm while you prepare your filling.
Roll out second pie crust, use leaf cutters to cut out decorations. Place on a parchment paper lined cookie sheet. Set in the fridge until ready to assemble.
Make your filling:
Prepare fresh sweet potato mash. Can make the day before and store in an airtight container in the fridge. See tips in above post!
In bowl of stand mixer with whisk attachment cream your butter and brown sugar together until smooth.
Add maple syrup, salt, cinnamon, and nutmeg until well combined.
Switch to paddle attachment.
Pour in eggs one at a time and mix on medium high until blended.
Add yogurt and pumpkin puree. Continue to mix on medium high until everything is incorporated. Scrape sides and bottom of bowl.
Mix until everything is incorporated.
Make the Sweet Potato Pie:
Preheat oven to 350°F (176 C)
Remove crust from the fridge.
Spoon your filling into crust.
Take a pastry brush and paint the bottom of each leaf with egg wash before sticking to top of pie. Once you have decorated the pie with leaves, paint a little egg wash across the top of pastry.
Bake for 45-50 minutes until the center reaches 170 F or slightly firm when pressed with fingers..
Cover pie with aluminum foil halfway through baling to prevent burning the crust.
Place pie dish on cooling to completely cool and set.