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