This is without a doubt my favorite sweet potato pie, ever. It’s made with just 10-ingredients (15 if you make your own crust!), uses freshly roasted sweet potatoes, is sweetened with maple syrup, and tastes like a dense, creamy, sweet potato version of classic pumpkin pie.
Can you believe this is my 7th and final post for Thanksgiving Week?! With so many Thanksgiving recipes to share and so little time, I tried to squeeze in some of my absolute favorites into this week.
Let’s take a little trip down memory lane, shall we? This week I’ve already shared my Mac & Cheese Stuffed Acorn Squash, No-Knead Rosemary Dinner Rolls, Golden Cauliflower Soup , Chai Spiced Pumpkin Loaf with Coconut Butter Icing, Purple Cabbage & Apple Slaw with Lemon Vinaigrette, and Pumpkin Pie Brownies. And despite how happy I would be eating all of these foods on Thanksgiving day, it just wouldn’t be complete without a slice of pie.
Maple Sweet Potato Pie, to be exact.
This pie starts with roasted sweet potatoes for the best texture and flavor. My advice? Just stick a couple of sweet potatoes into the oven in the next day or two while you’re baking something else. Let them roast until they’re soft, then cool completely and refrigerate them until you’re ready to make the pie. That way you don’t have to worry about roasting the sweet potatoes on the day you’re baking your pie. You’ll just dump all the ingredients into your food processor (or blender!) to get everything niiiiice and smooth, then pour it into a pie crust and bake.
Speaking of crust, I think it’s worth it to make your own. I make mine with just 5 ingredients (butter, flour, cold water, and a little bit of sugar and salt) and think using a buttery, homemade crust makes all the difference in a good pie. If you happen to love a particular store-bought pie crust, though, feel free to use that here instead! I’ve just never found one that tastes better than homemade and don’t mind spending a few extra minutes to mix together the crust myself. And, as a bonus, when you make your own crust you can use ingredients like grass-fed butter (shout out to Kerrygold for being the best, ever) and even throw in a little whole wheat flour to give your crust a little bump of whole grain goodness.
Whether you make the crust yourself or go the store-bought route, this Maple Sweet Potato pie needs to make it onto your Thanksgiving table. I’m not necessarily saying it should replace your favorite pumpkin pie, but I am saying it could. Yes, really.
The filling is:
Extra creamy (thanks to Greek yogurt!)
and utterly perfect.
I hope you love this recipe as much as I do! If you make it, leave a comment below, or take a picture and share it with me on Instagram!
Thanks for following along with Thanksgiving Week! Stay tuned for the Thanksgiving Recipe Roundup tomorrow full of all my favorite recipes for the big day!
- 2 large sweet potatoes, roasted (to yield 2 cups mashed sweet potato) *
- 1 cup Greek yogurt (2% or full-fat work best here)
- 3 eggs
- 3/4 cup maple syrup
- 1 Tablespoon cornstarch
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 9-inch pie crust (recipe below, in Notes)
- 1. Preheat oven to 350 degrees Fahrenheit. Move a rack to the lowest possible rung in your oven. If making your own crust, do that first and store the dough in the fridge while you make the pie filling.
- 2. To make the pie filling, remove the skin from the sweet potatoes, and mash the flesh in a bowl. Measure out 2 cups of mashed sweet potatoes, then put this and all remaining ingredients into the bowl of a food processor or blender, and blend until completely smooth.
- 3. Roll out pie dough into a circle about 2-inches wider than your pie dish, then gently transfer the dough to the dish and pour in the filling. Fold any excess pie dough up over the edge of the pie dish and crimp to form a crust.
- 4. Place the pie onto a sheet pan (this will make it easier to remove from the oven without breaking the crust) and place on the bottom rack of the oven. Bake for 45-55 minutes, or until crust is golden and filling is set. Let cool completely before slicing and serving.
- *To roast: poke a few holes in each sweet potato with a fork, then roast at 350 degrees Fahrenheit until completely soft and cooked through. Depending on the size of your sweet potatoes, this could take around 45 minutes. I recommend doing this a day or two in advance so you can just make the pie whenever you're ready, without having to wait for sweet potatoes to cook.
- 1 1/4 cups all-purpose flour (I used 3/4c white whole wheat and 1/2 cup AP)
- 8 Tablespoons grass-fed butter (Kerrygold is my fav)
- 1 Tablespoon cane sugar
- 1/4 teaspoon salt
- 4 Tablespoons cold water
- Directions: Put all ingredients except water into a bowl, then use a pastry cutter or a fork to mash the butter into the flour. When butter is incorporated, and only small bits the size of peas remain, drizzle in the water and mix with a wooden spoon (or your hands) until just combined. If needed, add extra water, a teaspoon at a time, until dough sticks together. Shape dough into a disc and wrap in plastic wrap. Refrigerate until ready to use (for at least 20 minutes and up to 5 days).