This Maple Sweet Potato Pie Recipe gets 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.
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- For the filling:
- 1 1/4 pounds sweet potatoes
- 1/2 cup granulated sugar
- 1 1/4 cups heavy cream
- 1/4 cup good maple syrup
- 3 large eggs, room temperature
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- For the pastry:
- 1 1/2 cups flour
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 6 tablespoons 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 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. 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.
Amount Per Serving: Calories: 455 Saturated Fat: 14g Cholesterol: 143mg Sodium: 82mg Carbohydrates: 53g Protein: 6g