Maple Pecan Sweet Potato Pie is a delightful twist on the classic sweet potato pie, perfect for cooler months when you're craving something warm and comforting. With a rich blend of maple syrup and pecans, this pie is a delicious way to celebrate the flavors of fall.
Sweet potatoes are the star of this pie, providing natural sweetness and a creamy texture. Unsalted butter adds richness, while heavy cream makes the filling extra smooth. Pure maple syrup brings a deep, caramel-like sweetness that pairs wonderfully with the brown sugar. Vanilla extract enhances the overall flavor, while spices like cinnamon, nutmeg, and ginger add warmth and complexity. A pinch of salt balances the sweetness, and eggs help bind everything together. Finally, pecans provide a crunchy contrast, and a drizzle of additional maple syrup as a topping adds the final touch of sweetness.
Serve this pie slightly chilled or at room temperature for the best texture. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a bit of extra indulgence, drizzle some more maple syrup over each slice right before serving.
Begin by preheating your oven to 350°F (175°C). Take your 9-inch pie crust and set it aside to be filled later. Next, wash and peel about 2 pounds of sweet potatoes. Cut them into chunks, trying to keep them roughly the same size for even cooking. Boil the sweet potato chunks in a pot of water until they're tender, which usually takes about 20 minutes. Once they're cooked, drain them well and mash until smooth and lump-free.
In a large mixing bowl, combine the mashed sweet potatoes with unsalted butter, heavy cream, maple syrup, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt. Stir everything together until you have a well-blended mixture. Next, whisk in the eggs until your filling is smooth and creamy. Pour this luscious filling into your prepared pie crust, smoothing the top with a spatula.
Place the pie in your preheated oven and bake for 45-50 minutes, or until the center is just set. While the pie is baking, toast the chopped pecans in a skillet over medium heat for 3-5 minutes, stirring frequently to prevent burning. Once toasted, set them aside. After the pie has finished baking, allow it to cool for about 30 minutes. Sprinkle the toasted pecans on top, and then drizzle with a tablespoon of maple syrup. For the best results, chill the pie in the refrigerator for at least an hour before serving.
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