Oh boy, gather ’round folks, because I’m about to spill the beans (or should I say, the sweet potatoes?) on my absolute favorite sweet potato pie recipe. Hold onto your aprons, because this isn’t just any old sweet potato pie. This is the pie that made my Uncle Bob, who swears he hates all things orange and vegetable-like, ask for seconds. And thirds. And maybe sneak a slice for breakfast the next morning. (Don’t worry, Uncle Bob, your secret’s safe with me. Well, and the entire internet now.)

Let’s rewind a bit, shall we? Picture it: New England, autumn, circa my childhood. The leaves are putting on their annual fashion show, the air is crisper than the apples we’re picking, and my dad is in the kitchen, whipping up his famous sweet potato pie. Fast forward a few decades (don’t make me count them), and there I am, trying to recreate that same magic in my own kitchen. But something was missing. It was good, sure, but it wasn’t “sneak-an-extra-slice-when-no-one’s-looking” good.

Enter maple syrup. Not that fake stuff that’s basically corn syrup in disguise, but the real deal, straight from the majestic maple trees of New England. It was like the clouds parted, angels sang, and my taste buds did a little happy dance. Suddenly, this sweet potato pie recipe went from “Oh, that’s nice” to “Holy moly, I need this in my life every day.”

So, how do we make this magical pie? Well, it’s easier than trying to convince your kids that broccoli is just tiny trees (been there, failed that). We start with perfectly roasted sweet potatoes, mash them up real good, and mix in all those warm, comforting spices that scream “FALL!” louder than a leaf blower on a quiet Sunday morning. Then comes the star of the show – our maple syrup. Mix it all up, pour it into a homemade whole wheat crust (because we’re fancy like that), and top it with a pecan streusel that’ll make you want to faceplant right into the pie.

Maple Pecan Sweet Potato Pie

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Discover how a dash of genuine maple syrup elevates my dad’s classic sweet potato pie recipe into a heartwarming autumn dessert

• Author: Don Nicholas
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 slices 1x
• Category: Bakery

Ingredients

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• For the Pie Filling:
  • 2 cups mashed sweet potatoes (about 3 medium-sized sweet potatoes)
  • 1 cup packed brown sugar
  • 1/2 cup genuine maple syrup
  • 1/2 cup heavy cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • A pinch of salt
• For the Pecan Topping:
  • 1 cup fresh pecans, chopped
  • 1/4 cup unsalted butter, melted
  • 1/4 cup packed brown sugar
  • 2 tablespoons genuine maple syrup
• For the Whole Wheat Pie Crust:
  • 1 1/2 cups whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, cold and cubed
  • 1/4 cup ice water

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Instructions

1. Preparing the Sweet Potatoes:

• Wash and peel the sweet potatoes, then cut them into chunks.
• Boil or steam the sweet potato chunks until they are fork-tender.
• Mash the sweet potatoes in a bowl and set aside to cool.

2. Making the Whole Wheat Pie Crust:

• In a food processor, combine the whole wheat flour, all-purpose flour, and salt.
• Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
• Gradually add ice water, pulsing until the dough comes together.
• Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

3. Preparing the Pie Filling:

• In a large mixing bowl, combine the mashed sweet potatoes, brown sugar, maple syrup, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, and a pinch of salt.
• Mix until smooth and well combined.

4. Assembling the Pie:

• Roll out the chilled pie crust and line a pie dish.
• Pour the sweet potato filling into the crust, spreading it evenly.

5. Making the Pecan Topping:

• In a bowl, combine the chopped pecans, melted butter, brown sugar, and maple syrup.
• Sprinkle the pecan mixture over the sweet potato filling.

6. Baking:

• Preheat your oven to 375°F (190°C).
• Bake the pie for 45-50 minutes or until the center is set.
• Allow the pie to cool before serving.

But wait, there’s more! What’s a perfect sweet potato pie without some equally awesome sides? Here are a few suggestions:

• Maple Whipped Cream: Just whip up some heavy cream, add a splash of maple syrup, and voila!
• Candied Pecans: Toss some pecans with melted butter, brown sugar, and a pinch of salt. Bake until golden and try not to eat them all before they make it to the table.
• Cinnamon Ice Cream: If you’re feeling extra fancy, whip up a batch of homemade cinnamon ice cream. Or, you know, just buy some.

So there you have it, folks. My not-so-secret, maple-infused, New England-approved sweet potato pie recipe. It’s the perfect way to usher in fall, impress your in-laws, or just treat yourself on a random Tuesday.

Before I let you go, I have one last request. Once you’ve made this sweet potato pie and experienced the maple-induced euphoria, come back and tell me all about it! Did you lick the plate clean? Did your picky eater actually eat something orange without a fight? Did you have to fend off pie thieves in the night? I want to hear it all! Drop a comment below and let’s geek out over pie together. After all, pie is always better when shared – both the eating and the stories that come with it.

For a bunch more great dessert, recipes, check out our Dessert cookbook.

Now, if you’ll excuse me, I have a date with a slice of sweet potato pie and a cozy blanket. It’s a tough job, but somebody’s got to do it. Happy baking, y’all!