Maple Sweet Potato Pie
A thick, dense, creamy sweet potato pie made with maple syrup, Greek yogurt, and the perfect amount of spice.
Ingredients
- 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
Instructions
- 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.
Notes
*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.
Homemade Pie Crust:
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).
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).