Best 4 Maple Sweet Potato Pie Recipes

MAPLE BOURBON SWEET POTATO PIE

Steps:

• When it comes to fall vegetable-based pies, some individuals fancy pumpkin, while others (like me) are die-hard sweet potato fans. Both are autumnal, both marry well with the flavors of maple, spirits, and spice; but using sweet potatoes results in a denser, creamier texture. Originally created for an article in Fine Cooking magazine, this dessert is always one of my Thanksgiving pie offerings. I can't tell you how many people have said as they down the last crumb, "and I thought I didn't like sweet potato pie."
• This is like a sweet potato custard, and you will want to take care not to overbake the filling. Check it frequently as it nears the end of its baking time and remember that it will set up a bit as it cools.
• Serve this pie with some lightly whipped cream or, for a slightly twisted take on a tried-and-true Thanksgiving combo, garnish with some marshmallow fluff.
• 1 (9-inch) basic pie crust, baked blind, recipe follows
• Preheat oven to 425 degrees F.
• Pierce the sweet potatoes at each end with a fork and place them on a foil-lined baking sheet. Roast until the potatoes are soft, about 1 hour, turning them over halfway through the baking time. Cool, peel, and put the flesh through a food mill or mash smoothly with a potato masher. You should have 2 cups of puree.
• Turn oven down to 375 degrees F.
• Combine the puree with all the remaining ingredients for the filling. Whisk until well combined and smooth. Pour the filling into the partially baked pie shell. Bake for about 45 to 50 minutes, until the filling is just barely set. When the rim of the pie plate is nudged, the very center of the filling should barely move.
• Cool the pie to room temperature. It can be made several hours or up to 1 day in advance.
• Place the flour, salt and sugar in the bowl of a food processor with a steel blade. Pulse to combine.
• Add the chilled butter and shortening; pulse until the fat is evenly cut in and the mixture resembles coarse cornmeal. Remove to a mixing bowl.
• Working quickly, gradually add enough cold water, while tossing and stirring with a fork, until the dough just begins to come together. Divide the dough into 2 even portions, flatten into rounds, wrap in plastic, and chill for a few hours or overnight.
• Roll out 1 portion and fit it into a 9-inch pie pan. Crimp edges. Reserve remaining portion for another use. Line shell with foil or parchment paper and fill with dry rice or beans. Blind bake in a preheated 375 degree F oven for 20 minutes. Remove foil and beans before filling.

MAPLE BOURBON SWEET POTATO PIE

Steps:

• Heat oven to 425 degrees. With a fork, pierce sweet potatoes, and place on foil-lined baking sheet. Roast until soft, about 1 hour, turning once. Cool, peel, and put flesh through a food mill, or mash smoothly with a potato masher to make 2 cups of puree.
• Reduce heat to 350 degrees. In a medium bowl, whisk puree and remaining ingredients to combine. Pour into prepared crust.
• Place pie plate onto a cookie sheet, and bake until filling is just about set, or when a knife inserted one inch from the edge comes out clean, 45 to 50 minutes. Cool pie on wire rack to room temperature.

SWEET POTATO PIE & MAPLE PRALINE SAUCE

Steps:

• Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. In a small bowl, combine 1/4 cup sugar, pecans and cinnamon; sprinkle evenly into pastry shell. Set aside., In a large bowl, combine the eggs, sweet potatoes, buttermilk, butter, syrup, maple flavoring, cloves and remaining sugar. Pour over pecan layer., Bake at 350° for 60-70 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack., For sauce, in a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Add the sugar, syrup and maple flavoring; cook and stir for 2-4 minutes or until sugar is dissolved. Remove from the heat; stir in sour cream. Serve with pie.

MAPLE SWEET POTATO PIE

Steps:

• 1. Heat oven to 350 degrees.
• 2. Mix together the sweet potatoes, 2 eggs, sugar, maple syrup and butter with a mixer on medium-low speed until light and fluffy.
• 3. Add the cinnamon, vanilla, salt, nutmeg, allspice. Slowly beat in the half and half, mixing just until well combined.
• 4. Set aside. Press the dough into a pie pan. Prick the bottom and sides of the dough with the tines of a fork. Brush the crust with the optional egg white, if using. (Refrigerate the egg yolk for another purpose or discard.)
• 5. Pour the reserved sweet potato mixture into the pie dough. Place on the center rack of an oven.
• 6. Bake until filling firmly sets, about 45 minutes. Transfer to a wire rack to cool.