This Sweet Potato Maple Pie is a delightful twist on the classic dessert, combining the earthy sweetness of sweet potatoes with the rich, complex flavor of maple syrup. It's a perfect treat for cozy autumn evenings or holiday gatherings when you want to impress with something a little different yet totally comforting.
Sweet potatoes are the star here, providing a naturally sweet and creamy base for the pie. Roasting them concentrates their sweetness and brings out a lovely depth of flavor. Maple syrup adds a rich, caramel-like sweetness that pairs perfectly with the sweet potatoes. Brown sugar enhances the sweetness while adding a hint of molasses. Unsalted butter gives the filling a smooth, rich texture, while heavy cream adds creaminess and depth. The eggs help bind the filling together, ensuring it sets nicely. Vanilla extract rounds out the flavors, adding a subtle warmth. Cinnamon and nutmeg provide a classic spice that complements the sweet potatoes beautifully. Finally, a pinch of salt balances the sweetness and enhances all the other flavors.
This pie is a dream paired with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a festive touch, try sprinkling a bit of cinnamon on top. It also pairs beautifully with a warm mug of spiced apple cider for a true taste of fall.
First, preheat your oven to 400°F (204°C) and line a baking sheet with foil to catch any drips. Take your sweet potatoes and pierce them a few times with a fork; this helps them cook evenly and lets steam escape. Place them on the prepared baking sheet and roast for about 45-50 minutes. You’ll know they’re done when a knife slides through them easily.
Once the sweet potatoes are roasted, let them cool until you can handle them comfortably. Peel off the skins and transfer the flesh to a large mixing bowl. Give them a good mash until they’re nice and smooth.
Now, reduce the oven temperature to 350°F (177°C) — this is the ideal temperature for baking the pie. To the mashed sweet potatoes, add the maple syrup, brown sugar, melted butter, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix everything together until the filling is creamy and well combined.
Pour the sweet potato mixture into your pre-made pie crust, spreading it out evenly with a spatula. Place the pie in the oven and bake for 55-60 minutes. You'll know it’s done when the filling is set and the top has a light golden hue.
Once baked, remove the pie from the oven and let it cool on a wire rack. This helps the filling settle and makes it easier to slice later on. Serve it at room temperature for the best texture and flavor.