Maple Pecan Sweet Potato Pie
A delightful twist on classic sweet potato pie featuring rich maple flavor, crunchy pecans, and a hint of warm spices, perfect for holiday gatherings.
Prep time: 25 minutesCook time: 50 minutesServes: 8
Ingredients
1 9-inch pie crust
2 lbs sweet potatoes
1/2 cup unsalted butter
1/4 cup heavy cream
1/4 cup pure maple syrup
1/4 cup brown sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
2 large eggs
1/2 cup chopped pecans
1 tbsp maple syrup (for topping)
Instructions
1. Preheat oven to 350°F (175°C) and prepare a 9-inch pie crust.
2. Wash and peel sweet potatoes, then cut into chunks.
3. Boil sweet potato chunks in a pot of water until tender, about 20 minutes.
4. Drain and mash the sweet potatoes until smooth.
5. In a large bowl, combine mashed sweet potatoes, butter, heavy cream, maple syrup, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until well blended.
6. Whisk in the eggs until the filling is smooth and creamy.
7. Pour the filling into the prepared pie crust and smooth the top with a spatula.
8. Bake in the preheated oven for 45-50 minutes, or until the center is set.
9. While the pie is baking, toast the chopped pecans in a skillet over medium heat for 3-5 minutes and set aside.
10. Once pie is done, let it cool for 30 minutes, then sprinkle the toasted pecans on top and drizzle with additional 1 tbsp of maple syrup.
11. Chill in the refrigerator for at least 1 hour before serving.
Storage
Store pie covered in the refrigerator for up to 4 days.
Reheating
To reheat, warm slices in a 350°F (175°C) oven for 10 minutes, or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
