Sweet potatoes baked with butter and autumn spices in a crispy flaky pie crust make this a true Southern favorite. It’s a perfect way to finish any Thanksgiving dinner.It’s the Canadian Thanksgiving this weekend, so this year I’m changing it up from the usual pumpkin pie to a sweet potato pie. Why you ask? It’s just because I wanted to make something new this year.
For those of you who are familiar with sweet potato pie, then you understand why it’s so popular. For those of you who have never tried sweet potato pie before and think it’s weird, I’m here to tell you it’s not weird at all. In fact, it’s delicious and very similar to a pumpkin pie. The main difference is that a sweet potato pie is more dense and has more texture than a pumpkin pie, which has a more custard-like consistency. The taste is very similar. The only difference I find is that the sweet potato pie is a little richer because of the butter added to the filling and it has a slightly more earthy taste. But all in all, they are very similar and if you like pumpkin pie than you will like sweet potato pie.I originally was going to top my pie with a toasted marshmallow fluff. Kind of like a play on a sweet potato casserole with marshmallows. However, my marshmallow fluff idea did not work out at all. It just turned out to be a sticky runny mess. So I had to improvise at the last minute. Remembering last year, I made a pumpkin pie with a salted caramel whipped cream, therefore I thought to myself, what about a maple flavored whipped cream?
Let me tell ya, it’s one of my best ideas (don’t mean to toot my own horn or anything). The lightness and creaminess of the whipped cream goes so well with the thick dense texture of the sweet potatoes. And the sweet maple flavor adds a nice contrast to the spices.If you love sweet potato pie, than you’re going to love this version with the maple whipped cream. If you love pumpkin pie, than you’re also going to love this sweet potato pie. It’s similar, but better.Print
- 2 cups (250g) all-purpose flour
- ½ tsp (2.5g) salt
- ½ cup (125ml) vegetable oil
- ¼ cup (62ml) milk (any kind)
- 1 lb mashed cooked sweet potatoes (about 2 medium)
- 1/4 cup (57g) melted butter
- 3/4 cup (150g) granulated sugar
- 1/2 cup (125ml) milk
- 2 large eggs
- 2 tsp (10ml) pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger)
- 1 tsp vanilla extract
- 1 cup (250ml) whipping cream
- ¼ cup (62ml) pure maple syrup
- Preheat oven to 425F and arrange a rack in the lower third of the oven. Set aside a 9″ pie plate.
Make the crust:
- Sift the flour twice, then whisk in the salt and create a well in the center.
- Pour in the oil, then milk and stir everything together. If the dough seems too dry, add 1-2 tbsp of milk.
- Once the dough starts to form, finish working it by gently kneading it on a sheet of wax paper.
- Roll the dough out between 2 sheets of wax paper to about 11-12″ in diameter. It should overhang your pie plate about 1 cm.
- Fit the dough onto your pie plate. Fold the excess pastry underneath and crimp the edges. Set aside.
Make the filling:
- In a large bowl and using an electric mixer, beat together the sweet potatoes and melted butter. Add in the rest of the filling ingredients and blend until smooth. Pour into pastry crust.
- Bake for 15 minutes at 425F, then turn down the heat to 375F and continue to bake for another 30 minutes or until the center is almost set. Cover with foil if the crust starts to brown too quickly. I covered mine during the last 15 minutes.
Prepare the topping:
- Beat the whipping cream until stiff peaks form. Mix in the maple syrup until blended. Spread over pie just before serving.
You can prepare this pie a day in advance, cover and store at room temperature until ready to serve. The caramel whipped cream should be prepared the day of and stored in the fridge.
Leftovers can be stored in the fridge for up to 2-3 days.