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Ah, fall in New England – the perfect time to whip up a sweet potato pie that’ll knock your wool socks off! This isn’t your average sweet potato pie recipe, folks. It’s a creamy, dreamy, maple-infused slice of heaven that’ll make you want to hug a maple tree (but maybe don’t, they’re sticky).
This pie has a velvety smooth filling that’s equal parts earthy sweet potato and rich maple goodness, all nestled in a flaky whole wheat crust that adds just the right amount of nuttiness. Top it off with a crunchy pecan streusel, and you’ve got a texture party that’ll make your mouth do the cha-cha.
But here’s the kicker – this sweet potato pie recipe is as versatile as your favorite pair of yoga pants. Want to spice things up? Throw in some cardamom or ginger for a flavor twist. Feeling fancy? Swirl in some bourbon for a grown-up kick. Or go wild and add a layer of dark chocolate between the crust and filling. Trust me, it works!
The best part? This pie is more forgiving than your grandma after you shrunk her favorite sweater. Overcook it a bit? No worries, just call it “caramelized.” Crust not perfectly crimped? It’s “rustic,” darling.
So whether you’re looking to impress the in-laws, win that office bake-off, or just treat yourself because you successfully adulted today, this sweet potato pie has got your back. It’s the perfect balance of homey comfort and “oh-la-la” sophistication.
Now, grab your apron, crank up the oven, and let’s get baking! Your taste buds are about to embark on a fall flavor adventure they won’t soon forget. And remember, calories don’t count when there’s maple syrup involved. That’s just science.
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Maple Pecan Sweet Potato Pie
Discover how a dash of genuine maple syrup elevates my dad’s classic sweet potato pie recipe into a heartwarming autumn dessert
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 slices 1x
- Category: Bakery
Ingredients
- 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
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.
If you like this recipe, I’d love to hear what you think! Leave a comment below.
