Description
Sweet Potato Pie with mapleglazed pecans spiced custard flaky crust easy prep stepbystep chef tips shortcut crust bake in 45 mins serves 8
Ingredients
Scale
- 1 (9-inch) pie crust, unbaked — homemade or store-bought; keep chilled
- 1 1/2 cups mashed roasted sweet potato (about 1 medium-large) — canned works in a pinch
- 3/4 cup pure maple syrup (Grade A recommended)
- 1/2 cup packed dark brown sugar
- 3 large eggs, room temperature
- 1/3 cup unsalted butter, melted (or coconut oil for dairy-free)
- 1/2 cup heavy cream or half-and-half (or canned coconut milk for vegan)
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp fine sea salt
- 1 cup pecans, roughly chopped (toast for extra depth)
- For the pecan glaze: 2 tbsp butter, 2 tbsp maple syrup, 2 tbsp brown sugar
- Optional: 1 tsp orange zest or 1 tbsp bourbon
Instructions
- Preheat and prep the crust – Preheat oven to 375°F (190°C). Fit chilled 9-inch pie crust into a pie dish, crimp edges, chill 15 minutes while oven heats. Prick the bottom lightly with a fork.
- Blind-bake the crust – Line crust with parchment and fill with pie weights or dried beans. Bake 12 minutes until edges start to set. Remove weights and parchment, then bake another 5 minutes until bottom looks dry and just beginning to color.
- Roast and mash the sweet potato – Roast a sweet potato at 400°F (200°C) until fork-tender (about 45–55 minutes). Scoop and mash until silky—no lumps. Use a blender or immersion blender for ultra-smooth texture to yield about 1 1/2 cups.
- Mix the custard – In a large bowl, whisk eggs with maple syrup and brown sugar until smooth. Whisk in melted butter, cream, vanilla, cinnamon, nutmeg, and salt. Fold in mashed sweet potato until fully incorporated and glossy.
- Pour and bake—first stage – Pour filling into the partially baked crust and smooth the top. Bake 30–35 minutes; edges should be set and center should have a gentle jiggle.
- Make the maple-pecan glaze and finish baking – Combine 2 tbsp butter, 2 tbsp maple syrup, and 2 tbsp brown sugar in a small saucepan. Warm until glossy, stir in chopped pecans. Spoon pecan mixture over the pie after the first bake, then return to oven 10–15 minutes until pecans are caramelized and bubbling.
- Check doneness and cool – The center should register about 170–175°F (77–79°C) or hold a slight jiggle that firms as it cools. Cool on a rack for at least 2 hours, then chill 1–2 hours for clean slices.
- Serve – Top with whipped cream, a drizzle of extra maple syrup, or a sprinkle of flaky sea salt. Slice with a warm, clean knife for neat pieces.
Notes
A cozy Sweet Potato Maple Pecan Pie combining roasted sweet potato, real maple syrup, and a crunchy toasted pecan glaze in a flaky 9-inch crust. Easy enough for weeknights, special enough for guests.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking, Roasting
- Cuisine: American
Nutrition
- Serving Size: 8 slices (9-inch pie)
- Calories: 520 kcal
- Sugar: 30 g
- Fat: 34 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 5 g
Keywords: sweet potato pie, maple pecan pie, holiday dessert, Thanksgiving pie, gluten-free option, vegan option