Sweet Potato Pie with Maple Whipped Cream

Ingredients

• 250 g (2 cups)plain flour
• 2.5 ml (½ tsp)salt
• 125 ml (½ cup)vegetable oil
• 60 ml (¼ cup)milk, any kind
• 454 g (1 lb), about 2 mediummashed cooked sweet potatoes
• 57 g (¼ cup), meltedbutter
• 150 g (¾ cup)granulated sugar
• 125 ml (½ cup)milk
• 2 largeeggs
• 10 ml (2 tsp), or 5 ml cinnamon, 2.5 ml nutmeg and 2.5 ml gingerpumpkin pie spice
• 5 ml (1 tsp)vanilla extract
• 250 ml (1 cup)whipping cream
• 60 ml (¼ cup)pure maple syrup

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C and position a rack in the lower third. Set out a 23 cm pie plate.

2. 2

   Sift the flour

   Sift the flour twice, then whisk in the salt. Make a well in the centre.

3. 3

   Mix the pastry

   Pour the oil into the well, followed by the milk, and stir to combine. If the dough seems too dry, add 15–30 ml (1–2 tbsp) more milk.

4. 4

   Knead the dough

   When the dough begins to come together, gently knead it on a sheet of greaseproof paper.

5. 5

   Roll the pastry

   Roll the dough between two sheets of greaseproof paper to a circle about 28–30 cm across. It should extend about 1 cm beyond the edge of the pie plate.

6. 6

   Shape the crust

   Fit the pastry into the pie plate, fold the excess underneath and crimp the edges. Set it aside.

7. 7

   Beat the potatoes

   In a large bowl, use an electric mixer to beat together the mashed sweet potatoes and melted butter.

8. 8

   Finish the filling

   Add the remaining filling ingredients and blend until smooth. Pour the mixture into the pastry crust.

9. 9

   Bake the pie

   Bake for 15 minutes at 220°C, then reduce the oven to 190°C and bake for a further 30 minutes, or until the centre is almost set. If the crust browns too quickly, cover it with foil; the original recipe covers it during the final 15 minutes.

10. 10

    Whip the cream

    Beat the whipping cream until stiff peaks form. Mix in the maple syrup until combined, then spread over the pie just before serving.

What is sweet potato pie?

Sweet potato pie is a baked American dessert associated with Southern cooking. Its smooth, sweet potato-based filling is often seasoned with warm spices and baked in a pastry shell.

This version uses a simple oil pastry and a filling enriched with butter, milk and eggs. Maple whipped cream brings a gentle sweetness and creamy contrast to each slice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 454 calories, 6g protein, 50g carbs, 26g fat.

The sweet potatoes and sugar provide most of the carbohydrates, while the pastry oil, butter and whipped cream contribute much of the fat. Eggs and milk add some protein, though the pie is not especially protein-rich; serve a slice with unsweetened tea or fresh fruit for a balanced dessert plate.

The oil pastry

Flour and salt: Sifting the flour twice helps distribute the salt and keeps the mixture light before the liquids are added.

Oil and milk: Stir them into the flour just until the dough starts to form, then knead gently. Too much extra milk can make the pastry difficult to handle, so add it a little at a time only if needed.

A smooth filling

Sweet potatoes: Use cooked, mashed potatoes and beat them with the melted butter until evenly combined. A smooth mash helps the filling bake without lumps.

Spices and eggs: Blend in the remaining filling ingredients until smooth. The eggs help the filling set as it bakes, while the spice and vanilla flavour the potatoes.

Watch the bake

Two temperatures: The pie starts at 220°C for 15 minutes, then continues at 190°C for another 30 minutes. This gives the crust an initial burst of heat before the filling finishes more gently.

Doneness: The recipe calls for the centre to be almost set. If the crust is browning too quickly, shield it with foil; the original method covers it during the last 15 minutes.

Keep the topping separate

Whipped cream: Beat the cream until it holds stiff peaks before blending in the maple syrup. This helps it stay fluffy when spread over the pie.

Serving: Add the topping just before serving, rather than baking it with the pie. The cool cream makes a pleasant contrast with the spiced filling.

Serving ideas

Serve a slice on its own for a simple dessert, or pair it with coffee or tea. For a fuller dessert plate, add fresh fruit alongside the pie.

Since the pie is rich and sweet, a modest slice with unsweetened tea or coffee can keep the serving balanced without adding more sweetness.

Recipe notes & tips

• Measure the sweet potatoes after cooking and mashing to match the stated amount.
• Roll the pastry between sheets of greaseproof paper to make it easier to transfer.
• Fold and crimp the overhanging pastry before adding the filling.
• Check the crust as the pie bakes and cover it with foil if it is browning too quickly.
• Whip the cream to stiff peaks before mixing in the maple syrup.
• Spread the topping over the pie just before serving.

Variations

• Use the spice blend: Replace the pumpkin pie spice with 5 ml cinnamon, 2.5 ml nutmeg and 2.5 ml ginger.
• Choose another milk: Use any kind of milk in the pastry as directed.
• Adjust the maple: Add the maple syrup to the whipped cream as specified, or serve it on the side for people to add to taste.
• Serve plain: Leave off the whipped cream for slices without a topping.
• Add a fruit side: Serve with fresh fruit for a bright contrast to the sweet filling.

Common mistakes to avoid

• Adding too much milk: If the dough seems dry, add only 15 ml at a time, up to 30 ml.
• Handling the dough roughly: Knead it gently once it begins to form so it remains workable.
• Rolling the pastry too small: Aim for a 28–30 cm circle so it extends about 1 cm beyond the pie plate.
• Overbaking the filling: Take the pie out when the centre is almost set, following the recipe's doneness cue.
• Letting the crust brown too far: Cover it with foil if it darkens too quickly.
• Topping the pie too early: Spread on the maple cream just before serving so it stays fluffy.

How to store

Refrigerate leftover pie, covered, and use within 3 days. Store leftover maple whipped cream separately in the fridge and spread it on the slices when serving. Reheat individual pie slices gently in the oven, without the cream topping.

Frequently asked questions