Maple Sweet Potato Pie Recipe

Ingredients

• 1 1/4 pounds (566 g)sweet potatoes
• 1/2 cup (100 g)granulated sugar
• 1 1/4 cups (296 ml)double cream
• 1/4 cup (34 g)good maple syrup
• 3 largeeggs, at room temperature
• 1 teaspoonground cinnamon
• 1/4 teaspoonground nutmeg
• 1 1/2 cups (194 g)plain flour
• 1 teaspoongranulated sugar
• 1/4 teaspoonsalt
• 6 tablespoons (86 g)unsalted butter, cubed and kept cold until ready to use

Instructions

1. 1

   Cook the potatoes

   Prick each sweet potato all over with a fork and microwave for 2 minutes. Turn it and repeat until a fork slides in easily; do the same with the remaining potatoes, then leave them to cool.

2. 2

   Pulse the pastry

   For a food processor method, combine the flour, sugar, salt and cold butter, then pulse until the mixture resembles fine breadcrumbs. With the processor running, slowly add just enough cold water for the dough to form a ball.

3. 3

   Mix by hand

   Alternatively, put the flour, salt and butter in a large bowl. Rub them together with your fingertips or a pastry cutter until breadcrumb-like, then drizzle in cold water and stir with a fork until the dough begins to come together and holds when pressed; you may not need all the water.

4. 4

   Chill the dough

   Take the dough out of the bowl and knead it briefly on a floured board. Wrap it in cling film and refrigerate for 10–15 minutes.

5. 5

   Mash the potatoes

   While the pastry chills, peel the cooled potatoes once they are comfortable to handle. Put the flesh in a mixing bowl and mash until smooth.

6. 6

   Heat the oven

   Preheat the oven to 177°C (350°F), with the rack positioned in the lower third.

7. 7

   Roll the pastry

   Take the dough from the fridge and roll it out on a floured surface. If it feels hard from the chilled butter, leave it out for a couple of minutes to soften before rolling.

8. 8

   Line the dish

   Roll the pastry over the rolling pin and lift it into a greased 23 cm (9-inch) pie dish. Leave a 2.5 cm (1-inch) overhang, fold the edges under and crimp or shape them. Prick the base with a fork, loosely cover the crust edge with foil and bake in the centre of the oven for 10 minutes. Remove the foil and let the crust cool slightly.

9. 9

   Whisk the filling

   Put the cooled sweet potato in a mixing bowl and mash until smooth if needed. Add the sugar, cream, maple syrup, eggs, cinnamon and nutmeg, then whisk until evenly combined.

10. 10

    Bake the pie

    Pour the filling into the pastry case and set the dish on a baking sheet. Bake for 50 minutes, until the filling is set but still has a slight wobble. Take it out of the oven and leave it to cool completely.

What is sweet potato pie?

Sweet potato pie is an American dessert built around cooked, mashed sweet potato in a pastry shell, commonly seasoned with warm spices. It is especially associated with Southern American cooking and is often served for festive meals.

This version keeps the filling familiar with cinnamon and nutmeg, while maple syrup adds a rounded sweetness. The pastry is blind-baked briefly before the filling goes in, helping the base hold its shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 455 calories, 6g protein, 53g carbs, 0g fat.

The sweet potatoes, sugar and flour provide most of the carbohydrates, while cream and butter contribute much of the fat; eggs and dairy supply some protein. Serve a slice with fresh fruit, or pair it with a protein-rich main meal to balance the overall plate.

Choosing the sweet potatoes

Cook the potatoes until a fork passes through with little resistance; undercooked pieces are difficult to mash smoothly. Let them cool enough to peel and handle safely before making the filling.

Mash thoroughly before adding the other ingredients. A smooth base helps the eggs, cream and syrup combine evenly.

Getting the pastry right

Cold butter is key to a crumbly pastry mixture, so keep it chilled until you are ready to work. Add the cold water gradually and stop once the dough holds together when pressed.

The dough may feel firm straight from the fridge because the butter has hardened. Give it a few minutes at room temperature if needed, then roll it on a lightly floured surface.

A smooth, gently spiced filling

Whisk the mashed sweet potato with the sugar, cream, maple syrup, eggs and spices until no streaks remain. Room-temperature eggs are easier to incorporate into the mixture.

The maple syrup complements the sweet potato without replacing the cinnamon and nutmeg. Whisk just until smooth rather than continuing once everything is combined.

How to tell when it is done

The filling should look set around the edges after its 50-minute bake, with a slight wobble in the middle. It will continue to settle as the pie cools.

Cool the pie completely before slicing so the filling has time to firm up. Cutting it while warm can leave the centre softer and less tidy.

Serving the pie

Serve slices at room temperature, or chill the pie and bring it out shortly before serving. A spoonful of lightly whipped cream makes a simple accompaniment.

The pie is rich and sweet, so it also works well after a savoury meal with fresh fruit on the side. The recipe description mentions pastry maple leaves and maple-glazed pecans as decorations, though their quantities and method are not included here.

Recipe notes & tips

• Add the pastry water a little at a time, since the dough may come together before you use it all.
• If the chilled dough is difficult to roll, let it soften briefly at room temperature.
• Keep the foil over the crust edge during the initial 10-minute bake to help prevent over-browning.
• Place the filled pie dish on a baking sheet to make it easier to move in and out of the oven.
• Let the pie cool completely before cutting for cleaner slices.

Variations

• More maple: Add a little extra maple syrup to the filling, allowing for a sweeter, softer mixture.
• Extra spice: Increase the cinnamon slightly for a warmer flavour.
• Citrus note: Add finely grated orange zest to the filling for a fresh aroma.
• Decorative crust: Cut pastry leaves from scraps and arrange them around the edge before baking.
• Pecan topping: Scatter maple-glazed pecans over the cooled pie for crunch.

Common mistakes to avoid

• Adding too much water: The pastry can turn sticky; drizzle it in gradually and stop when the dough holds together.
• Using warm butter: It can make the pastry greasy; start with cold, cubed butter.
• Leaving potato lumps: They can make the filling uneven; mash the sweet potato thoroughly before mixing.
• Skipping the brief crust bake: The base may stay soft; bake it for 10 minutes before adding the filling.
• Slicing while hot: The filling may not hold its shape; cool the pie completely first.

How to store

Cover and refrigerate leftovers for up to 3 days. Serve chilled or let a slice come towards room temperature; if warming, heat it gently in the oven until just warm.

Frequently asked questions