Maple Sweet Potato Pie is a delightful twist on a classic dessert that brings warmth and comfort to any table. As the leaves change and the air turns crisp, this pie becomes a staple in many households, especially during the fall and holiday seasons. The rich history of sweet potato pie dates back to the Southern United States, where it has been cherished for generations as a symbol of family gatherings and celebrations.
What I love most about Maple Sweet Potato Pie is its perfect balance of flavors. The natural sweetness of the sweet potatoes combined with the rich, caramel notes of maple syrup creates a taste sensation that is both comforting and indulgent. The creamy texture of the filling, nestled in a flaky crust, makes each bite a delightful experience. Plus, its incredibly convenient to prepare, allowing you to spend more time with loved ones while still impressing them with a homemade dessert. Trust me, once you try this Maple Sweet Potato Pie, it will quickly become a favorite in your recipe repertoire!
Ingredients:
- 2 medium sweet potatoes (about 1 pound), peeled and cubed
- 1 cup pure maple syrup
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 pre-made pie crust (store-bought or homemade)
Preparing the Sweet Potatoes
- Start by bringing a large pot of water to a boil. While the water is heating, peel and cube the sweet potatoes into roughly 1-inch pieces. This will help them cook evenly.
- Once the water is boiling, carefully add the cubed sweet potatoes. Boil them for about 15-20 minutes, or until they are fork-tender. You want them soft enough to mash easily.
- Drain the sweet potatoes in a colander and let them cool for a few minutes. This will make them easier to handle when youre ready to mash them.
- Transfer the cooled sweet potatoes to a large mixing bowl. Using a potato masher or a fork, mash them until they are smooth and free of lumps. You can also use a food processor for an ultra-smooth texture, but I prefer the rustic feel of a hand-mashed sweet potato.
Making the Filling
- To the bowl of mashed sweet potatoes, add the maple syrup, heavy cream, melted butter, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt.
- Using a whisk or an electric mixer, blend all the ingredients together until the mixture is smooth and well combined. Make sure there are no lumps of sweet potato left; you want a creamy filling.
- Once the filling is ready, set it aside while you prepare the pie crust.
Preparing the Pie Crust
- If youre using a store-bought pie crust, follow the package instructions for pre-baking. Typically, youll want to preheat your oven to 375°F (190°C) and bake the crust for about 10 minutes until its lightly golden.
- If youre making a homemade pie crust, roll it out on a floured surface to fit your pie dish. Transfer the rolled-out dough to the dish, pressing it gently into the bottom and sides. Trim any excess dough hanging over the edges.
- To prevent the crust from puffing up while baking, use a fork to poke holes in the bottom of the crust. This is called docking and allows steam to escape.
- Pre-bake the crust for about 10-12 minutes, or until its lightly golden. Remove it from the oven and let it cool slightly before adding the filling.
Assembling the Pie
- Once the pie crust has cooled slightly, pour the sweet potato filling into the crust. Use a spatula to spread it evenly, making sure it fills the crust to the edges.
- At this point, you can sprinkle a little extra cinnamon or nutmeg on top for added flavor and a beautiful presentation.
- Carefully place the pie in the preheated oven at 375°F (190°C) and bake for 45-50 minutes. The filling should be set and slightly puffed up, and the edges of the crust should be golden brown.
- To check if the pie is done, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, the pie is ready. If its still wet, give it an additional 5-10 minutes in the oven.
Cooling and Serving
- Once the pie is done baking, remove it from the oven and let it cool on a wire rack for at least 1 hour. This cooling time allows the filling to set properly, making it easier to slice.
- After the pie has cooled, you can serve it warm or at room temperature. I love to serve it with a dollop of whipped cream or a scoop of
Conclusion:
In summary, this Maple Sweet Potato Pie is an absolute must-try for anyone looking to elevate their dessert game. The combination of creamy sweet potatoes and rich maple syrup creates a flavor profile that is both comforting and indulgent, making it perfect for any occasion, from holiday gatherings to cozy family dinners. I highly recommend serving this pie with a dollop of freshly whipped cream or a scoop of vanilla ice cream to enhance its delightful sweetness. For a fun twist, consider adding a sprinkle of cinnamon or nutmeg to the filling for an extra layer of warmth, or even a handful of chopped pecans for a delightful crunch. I encourage you to give this Maple Sweet Potato Pie a try and experience the joy it brings to your table. Once youve made it, Id love to hear about your experience! Share your thoughts, variations, or any creative twists you added to the recipe. Lets spread the love for this delicious dessert together! Print
Maple Sweet Potato Pie: A Delicious Twist on a Classic Dessert
- Total Time: 80 minutes
- Yield: 8 servings 1x
Description
This Sweet Potato Pie features a creamy filling made from sweet potatoes, maple syrup, and warm spices, all encased in a flaky crust. It’s a perfect dessert for fall gatherings and holiday celebrations, offering a comforting and delicious treat that will delight your guests.
Ingredients
Scale- 2 medium sweet potatoes (about 1 pound), peeled and cubed
- 1 cup pure maple syrup
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 pre-made pie crust (store-bought or homemade)
Instructions
- Start by bringing a large pot of water to a boil. While the water is heating, peel and cube the sweet potatoes into roughly 1-inch pieces.
- Once the water is boiling, carefully add the cubed sweet potatoes. Boil them for about 15-20 minutes, or until they are fork-tender.
- Drain the sweet potatoes in a colander and let them cool for a few minutes.
- Transfer the cooled sweet potatoes to a large mixing bowl and mash them until smooth.
- To the bowl of mashed sweet potatoes, add the maple syrup, heavy cream, melted butter, eggs, vanilla extract, ground cinnamon, ground nutmeg, and salt.
- Blend all the ingredients together until the mixture is smooth and well combined.
- If using a store-bought pie crust, follow the package instructions for pre-baking. Preheat your oven to 375°F (190°C) and bake the crust for about 10 minutes until lightly golden.
- If making a homemade pie crust, roll it out on a floured surface and transfer it to the pie dish. Trim any excess dough and dock the crust with a fork.
- Pre-bake the crust for about 10-12 minutes until lightly golden. Let it cool slightly.
- Pour the sweet potato filling into the cooled crust and spread it evenly.
- Sprinkle a little extra cinnamon or nutmeg on top if desired.
- Bake the pie in the preheated oven at 375°F (190°C) for 45-50 minutes. Check for doneness with a toothpick.
- Once baked, let the pie cool on a wire rack for at least 1 hour.
- Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.
Notes
- For a smoother filling, you can use a food processor to blend the sweet potatoes.
- Feel free to adjust the spices according to your taste preferences.
- This pie can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 60 minutes