Print

Maple Sweet Potato Pie

A slice of sweet potato pie with whipped cream on top.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

A creamy, decadent, maple sweet potato filling is baked in a gingersnap crumb crust to make for a twist on the classic Southern Pie. This Maple Sweet Potato Pie is perfect served at a holiday gathering. Look for standard sweet potatoes for this pie, either Garnet, Jewel, or Beauregard. They can be roasted up to 3 days ahead of time.

Ingredients

For the Crust:

  • 8 ounces (226 grams) gingersnap cookies
  • 6 tablespoons (85 grams) unsalted butter
  • ¼ cup lightly packed (40 grams) light brown sugar
  • ½ teaspoon ground ginger
  • ½ teaspoon cinnamon
  • Pinch kosher salt

For the Filling:

  • 15 ounces roasted sweet potatoes (about 2 medium sweet potatoes, see note)
  • ½ cup (160 grams) pure maple syrup
  • ¼ cup packed (50 grams) light brown sugar
  • 1/4 teaspoon fresh grated nutmeg
  • Pinch allspice
  • 3 large eggs
  • ½ teaspoon maple extract (see note)
  • ½ cup (113 grams) heavy cream

Instructions

  1. Preheat the oven to 350ºF and set the rack in the center of the oven.
  2. Place gingersnaps in a food processor and process until fine crumbs form.
  3. Melt butter in a medium pot. Once melted add gingersnap crumbs, brown sugar, ginger, cinnamon, and salt to the pot and mix to combine.
  4. Pour the crumbs into a 9” pie plate and start pressing the ingredients up the sides of the pie plate to form the edges first. Once the edges are formed, work the crumbs down to evenly distribute into the bottom of the pie plate and pack it down into an even layer.
  5. Bake in the preheated oven for 8-10 minutes, until lightly golden and fragrant. Set aside.
  6. Add sweet potatoes, maple syrup, and brown sugar to a food processor and puree until smooth.
  7. Add in the nutmeg, allspice, eggs, maple extract, and heavy cream and pulse together until just combined. Be careful not to over-process it, as the cream can split.
  8. Transfer the filling to the prepared pie crust and bake on the center rack for 35-45 minutes until the outer edges of the filling are set and puffed, but the center is still slightly wobbly.
  9. Let the pie cool completely, storing it in the refrigerator.
  10. Serve with maple whipped cream or simple whipped cream.

Notes

Have a question, or looking for tips? The text written above the recipe is always a great first place to start! There are always loads of explanations, tips, and technical advice shared before the recipe.

You want to have about 15 ounces (or a scant 2 cups) of roasted sweet potato. This is about 18 ounces of raw sweet potato. To roast a sweet potato, place clean and dry sweet potatoes on a sheet pan and bake in a 400ºF for 60-70 minutes, turning halfway through, until very tender.

Pure maple extract can be found in most grocery stores where the vanilla extract is. If your grocery store doesn’t have it, it can be found on Amazon too. It isn’t essential for this recipe, but I highly encourage its use because it bumps up the maple flavor in this pie.

Find it online: https://everydaypie.com/maple-sweet-potato-pie/