Maple Sweet Potato Pie
Maple syrup sweetens this full-size sweet potato custard pie without added sugar. Roasting the potatoes until completely tender, then measuring and pureeing the flesh, gives the filling a smooth texture. A parbaked pastry crust forms the golden, crimped edge; a light scattering of flaky salt finishes the exposed filling. Let the pie cool completely before cutting it into wedges that hold their shape.
Yield: One 9-inch pie, 8 slices. Time: About 25 minutes hands-on, 2 hours 10 minutes to 2 hours 30 minutes cooking, and at least 2 hours cooling; about 4 hours 45 minutes to 5 hours 15 minutes total.
Ingredients for Maple Sweet Potato Pie
- About 1 3/4 to 2 lb orange-fleshed sweet potatoes, enough to yield 2 cups cooked puree
- 1 unbaked pastry crust for a standard 9-inch pie dish, homemade or ready-to-roll (about 230g)
- 3/4 cup pure maple syrup (about 240g)
- 2 large eggs
- 1/2 cup heavy cream (about 120g)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine salt
- About 1/4 teaspoon flaky sea salt, for finishing
Optional for individual slices: a small dollop of whipped cream and a few chopped pecans.
How to Make Maple Sweet Potato Pie
- Roast the sweet potatoes: Heat the oven to 425°F (220°C). Pierce the whole sweet potatoes and place them on a baking sheet. Roast for 45 to 65 minutes, checking at 45 minutes, until a fork passes easily through the thickest part. Let cool enough to handle.
- Shape and chill the crust: Fit the pastry into a standard 9-inch pie dish without stretching it into the corners. Crimp the rim, then refrigerate for about 20 minutes.
- Parbake the crust: Reduce the oven to 375°F (190°C). Line the chilled shell with parchment paper or foil and fill it with pie weights. Bake for 18 to 20 minutes. Remove the lining and weights, then bake for 5 to 8 minutes more, until the bottom looks dry and lightly colored. Reduce the oven to 350°F (175°C).
- Make the filling: Peel the roasted sweet potatoes and puree the flesh in a food processor or blender until smooth. Measure 2 cups of puree. Blend in the maple syrup, cream, vanilla, cinnamon, nutmeg, and fine salt. Add the eggs and blend briefly, just until incorporated.
- Fill and bake: Pour the filling into the parbaked shell and set the dish on a baking sheet. Bake uncovered at 350°F for about 45 to 60 minutes, starting checks at 45 minutes. The edges should be set, and the center should have only a small, cohesive jiggle when gently nudged—not a liquid wobble. If the pastry rim darkens too soon, loosely shield just the rim with foil or a pie shield.
- Cool and finish: Cool the pie completely in its dish on a rack, at least 2 hours. Lightly scatter the flaky sea salt over the filling, then cut into triangular wedges. Add whipped cream or chopped pecans only to individual slices, if desired.
How to Get a Smooth Filling
Roast the potatoes until they are tender all the way through; firm pieces can leave lumps in the custard. Puree the flesh thoroughly before adding the eggs, and measure the finished puree rather than relying on the raw potato weight. The amount of usable flesh varies from potato to potato.
When Is the Pie Done?
Start checking at 45 minutes, but let the filling determine when to take the pie out. Its edges should be set while a small area in the center moves together when the dish is nudged. If the center ripples like liquid, bake it longer. The custard also needs to cool completely before it will hold a clean cut edge.
Keeping the Pastry Crust Golden
Parbaking gives the bottom crust a head start beneath the moist filling. Stop when the bottom looks dry and lightly colored; it will bake again with the custard. Shield the exposed rim only if it gets too dark during the final bake. Use a standard-depth 9-inch dish, since a deeper shell changes the filling depth and may change the bake time.
Crust and Puree Shortcuts
A ready-to-roll crust works in place of homemade pastry. Follow any package handling directions, then shape, chill, and parbake it as described above. You can also use 2 cups of plain, unsweetened canned sweet potato puree—not sweet potato pie filling. Its moisture may differ from roasted puree, so follow the pie’s doneness cues rather than assuming the bake time will be identical.
Heavy cream is part of this filling; other dairy products and dairy-free milks are not established cup-for-cup replacements. For a separately formulated plant-based option, see this vegan sweet potato pie. For a different crust, try sweet potato pie with pecan crust and maple filling.
Make-Ahead and Storage
Roast the sweet potatoes one or two days ahead and refrigerate them until you make the filling. After baking, let the pie reach room temperature before covering and refrigerating it. Store the pie or airtight-packed slices in the refrigerator for up to 3 days. Serve chilled or let a slice lose some of its refrigerator chill before serving.
Freezing guidance for this custard pie is limited. If needed, wrap a completely cooled pie well, freeze for up to 1 month, and thaw overnight in the refrigerator.
Nutrition
Approximate nutrition per slice, based on 8 slices and excluding optional whipped cream and pecans: 325 calories, 4g protein, 14g fat, and 47g carbohydrates. Approximate values per 100g: 225 calories, 3g protein, 10g fat, and 33g carbohydrates. Values vary with the pastry crust and the final weight of the pie.
Equipment
- Baking sheet
- 9-inch pie dish
- Parchment paper or foil
- Pie weights
- Food processor or blender
- Cooling rack
Ingredients
For the Pie
- About 1 3/4 to 2 lb orange-fleshed sweet potatoes, enough to yield 2 cups cooked puree
- 1 unbaked pastry crust for a standard 9-inch pie dish, homemade or ready-to-roll (about 230g)
- 3/4 cup pure maple syrup (about 240g)
- 2 large eggs
- 1/2 cup heavy cream (about 120g)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine salt
For Finishing
- About 1/4 teaspoon flaky sea salt
- Optional: whipped cream and chopped pecans, for serving
Instructions
- Heat the oven to 425°F (220°C). Pierce the sweet potatoes and place them on a baking sheet.
- Roast the sweet potatoes for 45 to 65 minutes, checking at 45 minutes, until a fork passes easily through the thickest part. Let them cool enough to handle.
- Fit the pastry into a standard 9-inch pie dish without stretching it into the corners. Crimp the rim and refrigerate for about 20 minutes.
- Reduce the oven to 375°F (190°C). Line the chilled crust with parchment paper or foil and fill it with pie weights.
- Bake the crust for 18 to 20 minutes. Remove the lining and weights, then bake for another 5 to 8 minutes, until the bottom looks dry and lightly colored.
- Reduce the oven to 350°F (175°C).
- Peel the roasted sweet potatoes and puree the flesh in a food processor or blender until smooth. Measure 2 cups of puree.
- Blend the maple syrup, cream, vanilla, cinnamon, nutmeg, and fine salt into the puree. Add the eggs and blend briefly, just until incorporated.
- Pour the filling into the parbaked crust and place the pie dish on a baking sheet.
- Bake uncovered at 350°F (175°C) for about 45 to 60 minutes, checking from 45 minutes. The edges should be set and the center should have a small, cohesive jiggle. Shield the crust rim loosely with foil or a pie shield if it darkens too quickly.
- Cool the pie completely in its dish on a rack for at least 2 hours.
- Scatter the flaky sea salt over the filling and cut the pie into wedges. Add whipped cream or chopped pecans to individual slices, if desired.
Tips
- Roast the sweet potatoes until they are tender all the way through to help prevent lumps.
- Puree the sweet potato thoroughly before adding the eggs, and measure the puree rather than relying on the raw potato weight.
- Use a standard-depth 9-inch pie dish; a deeper shell can change the filling depth and baking time.
- Check the center for a small, cohesive jiggle rather than waiting for it to become completely firm in the oven.
- Shield only the pastry rim if it darkens too quickly.
Variations
- Canned Sweet Potato Puree: Use 2 cups of plain, unsweetened canned sweet potato puree instead of roasted sweet potatoes; follow the doneness cues because its moisture may affect the baking time.
- Ready-to-Roll Crust: Use a ready-to-roll pastry crust, following its package handling directions before shaping, chilling, and parbaking.