Maple Pecan Sweet Potato Pie
If you're looking for a delicious sweet potato pie recipe, check out this maple pecan sweet potato pie. It's a sweet potato pie topped with a maple pecan topping.
Maple Pecan Sweet Potato Pie
Maple pecan sweet potato pie is perfect for Thanksgiving dessert, Christmas dessert, family gatherings, or any occasion where you want something special to serve.
It's easy to make and everyone is sure to love it.
Whether you're looking for a unique addition to your Thanksgiving spread or a comforting treat to enjoy with friends, this pie is sure to become a favorite.
Ingredients for Maple Pecan Sweet Potato Pie
Sweet Potatoes: Boil or bake the sweet potatoes until soft. Once cooked, let them cool slightly and then peel off the skins.
Unsalted Butter: Make sure to pull the butter out about 30-60 minutes before making to allow it to come to room temperature.
Sugar: Use both granulated and brown sugar.
Eggs: Use room temperature eggs, so make sure and pull them out of the fridge at the same time as the butter.
Vanilla Extract: If possible use pure vanilla extract over imitation.
Maple Syrup: Adds a nice sweetness.
Seasonings Use ground cinnamon, ground ginger, nutmeg, ground allspice, and kosher salt.
Evaporated Milk: Make sure it's mixed to avoid clumps.
Pie Crusts: You can use homemade or store-bought pie crust.
Pecans: Chop them before mixing with other topping ingredients.
Light Brown Sugar (for topping): As with the filling, pack it firmly into the measuring cup.
All-Purpose Flour: Helps to bind the topping ingredients together.
Unsalted Butter (for topping): Melt it before combining with other topping ingredients.
Cinnamon (for topping)
How to Make Maple Pecan Sweet Potato Pie
Preheat your oven to 350°F.
Place the sweet potatoes on a baking sheet and bake them for about an hour. Once they're done, let them cool down a bit. When they're cool enough to handle, peel off the skin and mash them really well in a large bowl. Set bowl aside.
In a medium bowl, cream together the butter, sugar, and brown sugar until the color lightens and the mixture becomes very creamy.
Add the eggs, vanilla extract, ground cinnamon, nutmeg, allspice, and salt to the creamed butter and sugar.
Pour in the evaporated milk and mix everything well.
Combine this mixture with the mashed sweet potatoes in the large bowl and stir using a rubber baking spatula or wooden spoon until it is smooth and creamy.
Pour the sweet potato mixture into the unbaked pie crust.
In another bowl, mix the pecan pieces, brown sugar, flour, melted butter, and spices together.
Sprinkle this pecan mixture over the pie filling.
Place the pie in the oven and bake for 60 to 75 minutes.
The pie is ready when the center is still a bit jiggly, but the edges are set.
Let the pie rest and cool for 15 to 30 minutes before cutting and serving.
Tips & Tricks to Make the Best Maple Pecan Sweet Potato Pie
Here are some tips to make the best maple pecan sweet potato pie:
Choose the Right Sweet Potatoes: Look for medium-sized sweet potatoes with smooth, unblemished skin for even cooking and easy peeling.
Bake for Flavor: Baking sweet potatoes instead of boiling enhances their natural sweetness and keeps them from becoming watery.
Room Temperature Ingredients: Make sure your eggs and butter are at room temperature for a smoother batter and better blending.
Prep Ahead: You can bake and mash the sweet potatoes a day ahead to save time. Store them in an airtight container in the fridge.
Pre-Bake the Crust (Optional): For a crispier crust, you can blind-bake the pie crusts for 10-15 minutes before adding the filling.
Avoid Overbaking: The center of the pie should still have a slight jiggle when you remove it from the oven, as it will firm up while cooling.
Cool Before Slicing: Allow the pie to cool for at least 15-30 minutes to help it set and make slicing easier.
Keep these tips in mind, and enjoy your delicious Maple Pecan Sweet Potato Pie!
How to Store Leftovers
Before storing, make sure you pie is cooled down completely.
Once cooled, cover it with plastic wrap or foil and place it in the fridge.
It will stay good for about 4 to 5 days.
If you have leftovers and want to keep them longer, you can freeze the pie.
To freeze it, wrap the pie tightly in plastic wrap and then use aluminum foil for extra protection. You can also put it in a freezer-safe container if you prefer. Your pie will stay fresh for up to 3 months.
When you're ready to enjoy the pie again, let it thaw in the fridge overnight. Then, if you like, you can warm it up in the oven at a low temperature before serving.
F.A.Qs.
Can I use sweet potato puree instead of baking and mashing fresh sweet potatoes?
Absolutely! You can use canned sweet potato puree, just make sure to measure the same amount needed for the recipe (about 2 cups).
What if I don’t like the pecan topping?
You can skip the topping or replace it with another favorite, like streusel or even marshmallows.
My topping looks like it's burning before the pie is fully baked. What’s going wrong?
If the topping is browning too quickly, you can cover the edges of the pie with foil or a pie shield and continue baking. This will prevent over-browning while the pie finishes cooking.
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Maple Pecan Sweet Potato Pie
Ingredients
- 6 medium sweet potatoes
- 8 ounces unsalted butter softened
- ⅓ cup granulated sugar
- ¾ cup light brown sugar packed
- 2 eggs room temperature*
- 1 Tablespoon vanilla extract
- 1 Tablespoon maple syrup
- 2 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon kosher salt
- ¾ cup evaporated milk
- 2 pie crusts can be store-bought or homemade
Topping:
- 1 ½ cups chopped pecans
- 1 cup light brown sugar packed
- ¼ cup all-purpose flour
- ¼ cup unsalted butter melted
- ½ tsp cinnamon
Instructions
- Preheat oven to 350 degree F.
- Bake sweet potatoes for 1 hour in the oven on a baking sheet. When done, let cool slightly.
- Peel the skin off of the potatoes and mash them well into a large bowl.
- Set aside.
- In a medium bowl, cream together butter, sugar, and brown sugar until light in color and very creamy.
- Add the eggs, vanilla extract, ground cinnamon, nutmeg, allspice and salt to the creamed butter and sugar.
- Add evaporated milk, then pour the mixture into the sweet potatoes in the large bowl.
- Stir with rubber baking spatula or wooden spoon until smooth and creamy.
- Pour the pie filling into unbaked pie crust.
- Stir together pecan pieces, brown sugar, flour, melted butter, and spices in a bowl and sprinkle over the pies.
- Bake for 60-75 minutes, or until center of pie is still slightly jiggly and the edges are set.
- Let rest and cool for 15 to 30 minutes before cutting.
