Sweet Potato Pie with Maple Pecans

Sweet Potato Pie with Maple Pecans  Print

Here we are at Thanksgiving already! It’s funny how the older I get, the more quickly the holidays arrive every year! Yeah, that’s what we’ll call it, “funny”….. I’m always excited to have some quality time in the kitchen preparing my family’s favorite dishes, though. We’re pretty traditional when it comes to Thanksgiving fare, so it’s the usual pumpkin and pecan pies that make their way to the table for the holiday, but every now and then I make a slight departure and this year it’s going to be Sweet Potato Pie with Maple Pecans. I’ve seen plenty of sweet potato pie recipes over the years and been curious, but always opted for the classic, custardy pumpkin pie. This Sweet Potato Pie with Maple Pecans recipe is a keeper and one that will be added to our holiday menu for years to come! I hope you’ll try it too! Happy Thanksgiving everyone!!

Sweet Potato Pie with Maple Pecans

Sweet Potato Pie with Maple Pecans


    For the crust:
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup cold vegetable shortening
  • 1/2 tablespoon vinegar
  • 3 – 3 1/2 tablespoons ice water
  • For the pie:
  • 2 1/2 medium sweet potatoes, scrubbed
  • 4 tablespoons unsalted butter
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 1/2 cup half ‘n half
  • 3 large eggs plus 2 large egg yolks
  • 6 tablespoons maple syrup
  • 2 tablespoons bourbon
  • 1 tablespoon vanilla extract


    For the crust:
  1. In the bowl of a food processor, process the salt and flour until blended; cut in cold shortening until the size of peas.
  2. In a small cup, beat egg with a fork or small whisk, add in the vinegar and water; whisk until well blended.
  3. Add the water/egg mixture gradually to the flour mixture, process just until it holds together when pinched.
  4. Shape into 4” disk
  5. Refrigerate for at least 1 hour
  6. Roll out dough. Lift dough and gently press into pie pan. Trim overhanging dough to ½” beyond the lip of the pie pan and tuck overhang under itself. Folded edge should be flush with the pan’s edge. Flute or decorate edge as desired.
  7. Cover loosely with plastic wrap and refrigerate for an hour.
  8. Line chilled pie crust with a layer of heavy foil, (making sure edges are covered so they don’t get too browned), and fill with pie weights. Bake crust for 25-30 minutes at 375ºF
  9. Transfer pie pan to wire rack, remove weights and foil and let cool completely.
  10. For the pie:
  11. Preheat oven to 350ºF
  12. Using a fork or sharp knife point, poke sweet potatoes in several places. Place on a paper plate and microwave on high for 10-12 minutes or until fork tender in the center of the potato. Halve potatoes lengthwise and allow to cool until warm.
  13. Melt butter with cinnamon and nutmeg in microwave for 30 seconds (+/- 15 seconds depending on your microwave’s power).
  14. Scoop flesh from the cooked potatoes into the bowl of food processor. Add salt and process until smooth about 1 minute or so, scraping bowl as needed. Add spiced butter, sour cream, half ‘n half, eggs and yolks, maple syrup, bourbon and vanilla and process until smooth, about 1 more minute, scraping down the bowl again.
  15. Pour potato custard mixture into the cooled pie crust.
  16. Set pie on baking sheet and bake for 45-50 minutes, until filling is set around edges and jiggles a little in the middle when the pie is shaken; the center should register 165ºF. Be sure to rotate baking sheet halfway through baking.
  17. Let pie cool on a wire rack.
Serves: 8

Barely adapted from: America’s Test Kitchen – Naturally Sweet Cookbook

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