This Maple Sweet Potato Pie Recipe is a delicious twist on a classic holiday dessert. Classic sweet potato pie filling gets a flavor boost from good maple syrup and decorated with pastry maple leaves and maple glazed pecans.
I’m showcasing one of my favorite flavors, maple. Good maple syrup is the key to adding that little extra something to a dessert like an old fashioned sweet potato pie.
What are the ingredients for sweet potato pie?
This recipe is made using the traditional method, but instead of evaporated milk, I used heavy whipping cream and maple syrup.
Earlier this week, I made Maple Glazed Pecans that I used to decorate the top of this pie along with pastry cut-outs of maple leaves.
To make the maple leaves, I used leaf pastry cutters that I bought off the internet. I cut the leave out of the excess pastry that I cut off the edges, brushed with egg wash and baked on a separate pan alongside the pie until they were golden brown.
Is sweet potato pie healthy?
I would say no. Although sweet potato does have some health benefits, the rest of the ingredients probably cancel this out. It’s the holidays, indulge a little, we deserve it.
In my house, sweet potato pie is the pie that is always on our Thanksgiving table. This year I’ll also be making my Bourbon Pecan Pie (recipe and picture below) because we can’t agree on which to have, so I’m making both.
The two main components to a good pie is a good filling and a good crust. I don’t go for the store bought crusts because I much prefer my own. If you don’t like making pie crust, by all means use a bought crust.
My pie crust is made in the food processor. I use it for all my savory and sweet pastry dishes. It comes out buttery and flaky every time. If you don’t have a food processor, the old fashioned method of using a pastry cutter or rubbing the butter between your fingers into the flour will work just fine.
I do recommend refrigerating the dough before rolling out. It just makes the pastry lighter and flakier.
If you’ve tried this Maple Sweet Potato Pie Recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
Classic sweet potato pie filling gets a flavor boost from good maple syrup and decorated with pastry maple leaves and maple glazed pecans.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour20 minutes
For the filling:
1 1/4 pounds (566 grams) sweet potatoes
1/2 cup (100 grams) granulated sugar
1 1/4 cups (296 ml) heavy cream
1/4 cup (34 grams) good maple syrup
3 large eggs, room temperature
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
For the pastry:
1 1/2 cups (194 grams) all-purpose flour
1 teaspoon granulated sugar
1/4 teaspoon salt
6 tablespoons (86 grams) unsalted butter, cubed and kept cold until ready to use
Poke holes with a fork all over 1 sweet potato and microwave for 2 minutes, turn and repeat until the fork inserts easily. Repeat with the rest of the potatoes (depending on how many you have). Allow to cool.
To a make the pastry in a food processor: Add the flour, sugar, salt and butter. Pulse until you get the texture of fine breadcrumbs. With the processor running, slowly drizzle in just enough cold water until it forms a ball.
To make the pastry by hand: Add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water.
Remove, knead a little on a floured board. Wrap in plastic wrap and refrigerate 10-15 minutes.
While the pastry chills, when the potatoes are cool enough to handle, peel and add the sweet potato to a mixing bowl mash until smooth. Whisk in the sugar, cream, maple syrup, eggs, cinnamon and nutmeg.
Preheat oven to 350°F/177 °C and position rack on lower 1/3 of the oven.
Remove the dough from the fridge and roll out onto a floured surface. *see note.
Roll the dough over the rolling pin and lift into a greased 9 inch pie dish. Leave a 1 inch overhang, then fold the edges under and make the edges pretty. Use a fork to prick holes in the base of the dough. Lightly cover the crust edge with foil. Bake in the center of the oven for 10 minutes. Remove from the oven, remove the foil and allow to cool slightly.
To a mixing bowl, add the cooled sweet potato and mash until smooth. Add the sugar, cream, maple syrup, eggs, cinnamon and nutmeg. Whisk until mixed and smooth.
Pour the filling into the pie crust, place on a baking sheet and bake for 50 minutes until the filling is set. It will still be jiggly. Remove from the oven and cool completely.
* The dough may be hard, don't worry, this is just the butter hardening. Leave out for a couple of minutes to soften, then start rolling.
6 Comments on “Maple Sweet Potato Pie Recipe”
Can I use brown sugar instead or regular granulated?
Do you mean use sugar instead of maple syrup? Sure, this would make it just a regular sweet potato pie. There is already granulated sugar in the filling so you could just add more in place of the maple syrup. I’m not sure how much as I haven’t tested the recipe, but I would say 3/4 cup total of granulated sugar or brown sugar. Enjoy.
We made this and it is the best we’ve ever had. Will definitely make again and again!
This is so nice to read, thank you so much.
I made this for Thanksgiving and it was so popular I didn’t get a chance to taste it. I had to make another the next day (just for me) and it really is SO GOOD, had it with whipped cream ( and I had a slice for breakfast this morning) The pastry is delicious and the filling with the maple is the only way I will make it from now on and it’s not too sweet.
Awww, I’m sorry you didn’t get to enjoy some for Thanksgiving but I’m happy you made up for it 🙂