Sweet Potato Maple Pie – A Comforting Autumn Dessert
This sweet potato maple pie combines a silky smooth filling with the cozy flavours of autumn.
The natural sweetness of roasted sweet potatoes blends beautifully with the richness of maple syrup, creating a warm and comforting dessert that feels both indulgent and wholesome.
It’s the perfect recipe for family dinners, festive gatherings, or simply enjoying a slice of seasonal goodness with a cup of tea.
Sweet Potato and Maple Syrup Pie Recipe – a soft, spiced-sweet dessert
I rarely bake sweet treats with sweet potatoes, simply because I love them roasted on their own — brushed with a drizzle of oil and enjoyed straight from the oven with a spoon.
But while flipping through one of my old cookbooks, I stumbled upon a recipe for sweet potato maple pie, and I was instantly intrigued.
It reminded me of classic pumpkin pie, a favorite in my house, especially with the kids. Instead of boiling the sweet potatoes as suggested, I roasted them whole in the oven.
This simple choice preserved all their natural sweetness and earthy aroma, making the filling far more flavorful.
Once the tender flesh was scooped out and mashed until silky smooth, the result was an incredibly creamy, melt-in-your-mouth filling.
As the pie baked, the kitchen filled with irresistible autumn aromas of spice, maple, and buttery pastry.
One tip: resist cutting into it straight from the oven. Allow the pie to cool completely — at least 3 to 4 hours — for the flavours to settle and the texture to firm up.
The reward? A pie that slices beautifully, with a creamy interior and a taste that’s even richer and more indulgent once cooled. Perfect to serve after a hearty family dinner or as a centerpiece for a festive gathering.
Why You’ll Love This Recipe
- Simple ingredients: pantry staples with seasonal produce.
- Better flavour: roasting the sweet potatoes enhances their natural sweetness.
- Kid-approved: the taste is similar to pumpkin pie but with a richer, velvety texture.
- Make-ahead friendly: prepare the day before, and it’s even better the next day.
Ingredients for the Sweet Potato Maple Pie
For the Pie Crust (20 cm / 8-inch pan)
- 190 g (1 ½ cups) all-purpose flour – ideally sifted for a lighter, smoother dough.
- 1 pinch of salt – enhances flavor and balances the richness of the butter.
- 90 g (6 tbsp) cold butter – cut into small cubes to create a flaky, tender crust.
- 45 ml (3 tbsp) ice-cold water – adds just enough moisture while keeping the dough crisp.
For the Filling
- 600 g (about 2 ½ cups) sweet potato purée – smooth and fiber-free for a creamy texture.
- 60 g (¼ cup) brown sugar – brings a deep, caramel-like sweetness.
- 120 ml (½ cup) maple syrup – adds rich, aromatic autumn flavor.
- 2 large eggs – bind the filling for structure and firmness.
- 1 tsp pumpkin spice mix – a cozy blend of cinnamon, nutmeg, ginger, and cloves.
- 80 g (6 tbsp) melted butter – makes the filling silky and indulgent.
How to Make the Sweet Potato Maple Pie
Preparing the Pie Crust
- Mix the flour and butter: rub together with your fingertips until you get a sandy, crumbly texture.
- Add the ice-cold water (or a spoonful of yogurt): stir in gradually with a wooden spoon. Add extra water one tablespoon at a time if needed — just enough for the dough to hold together when pressed between your fingers.
- Roll out the dough: on a lightly floured surface, shape into a circle.
- Line the pie dish: place the dough in a 20 cm (8-inch) tart pan, press it gently into the edges, and refrigerate while preparing the filling.
- Optional decoration: use any leftover dough to cut out shapes (leaves, flowers) to decorate the pie before baking.
Preparing the Filling
- Roast the sweet potatoes: wash 3 large sweet potatoes, cut them in half crosswise, brush the cut sides with a little oil, and place them cut-side down on a baking tray lined with parchment paper. Bake in a preheated oven at 180°C / 350°F for 20–25 minutes, until tender (check with a fork).
- Scoop and purée: remove the flesh, press it through a sieve to remove fibers, and weigh out 600 g (about 2 ½ cups) of smooth purée.
- Make the filling mixture: in a large bowl, combine the sweet potato purée with brown sugar and maple syrup. Stir in the spice blend (cinnamon, ginger, nutmeg, cloves), then add the beaten eggs and cooled melted butter. Whisk until smooth and creamy.
- Assemble the pie: take the chilled crust from the fridge, pour in the filling, and decorate with the reserved pastry cut-outs.
- Final bake: bake at 180°C / 350°F for 40–45 minutes. The pie is ready when a knife inserted in the center comes out clean.
Tip: use convection plus bottom heat if available — this ensures the crust bakes evenly and stays crisp.
Variations and Substitutions for Sweet Potato Maple Pie
- Dairy-free version: replace the butter in both the crust and the filling with plant-based margarine or refined coconut oil.
- Vegan option: use plant-based milk (almond, oat, or soy) and substitute the eggs with applesauce, mashed banana, or a flaxseed-and-water mix.
- No maple syrup? Swap it with honey, agave syrup, or a blend of brown sugar dissolved in a little water.
- Lower-sugar version: reduce the amount of brown sugar or replace it with coconut sugar for a lighter caramel flavor.
- Switching the crust: try a sweet shortcrust pastry for more crunch, or make a gluten-free version with rice flour and buckwheat flour.
- Spice variations: experiment with cardamom, star anise, or even orange zest for a unique twist.
Storage, Serving & Pairing Ideas
- Storage: this pie keeps well for 3 to 4 days in the fridge, tightly wrapped or stored in an airtight container. For longer storage, freeze individual slices and reheat gently in a low oven before serving.
- Serving: enjoy it chilled for a firm, creamy texture, or slightly warm to bring out the full aroma of the spices and maple. Ideally, prepare it a few hours ahead so it has time to set properly.
- Pairings: serve each slice with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of salted caramel. For a lighter option, Greek yogurt or homemade applesauce are wonderful complements.
Easy Sweet Potato and Maple Pie Recipe
- Total Time: 1 hour 25 minutes
- Yield: 8 portions
Description
This sweet potato maple pie has a silky texture and a uniquely autumn aroma.
The blend of sweet potatoes and rich maple syrup makes it a comforting dessert, perfect for any occasion.
Ingredients
Pie crust (for a 20 cm pan):
- 190 g flour
- 1 pinch of salt
- 90 g butter
- 45 ml ice water
For the filling:
- 600 g sweet potato purée
- 60 g brown sugar
- 120 ml maple syrup
- 2 eggs
- 1 tsp gingerbread spices
- 80 g melted butter
Instructions
Preparing the pie crust:
- Rub the butter into the flour with your fingertips until you get a sandy texture.
- Add the water (or yogurt), gently lifting and stirring the mixture with a wooden spoon.
- Add more cold water if needed, one spoon at a time, just enough for the dough to hold when pressed between your fingers.
- Roll out on a floured surface.
- Line the tart pan with the dough and place it in the fridge while you prepare the filling. With any leftover dough, cut leaf or flower shapes to decorate the pie later.
Preparing the filling:
- Wash 3 large sweet potatoes, cut them in half crosswise, brush the cut sides with a little oil, and place them cut-side down on a baking tray lined with parchment paper.
- Bake in a preheated oven at 180°C (350°F) for 20–25 minutes, until the potatoes are tender (check with a fork — it should slide in easily).
- Scoop out the flesh and press it through a sieve to remove fibers. Weigh out 600 g.
- Place the sweet potato purée in a large mixing bowl, add the maple syrup and brown sugar, and mix well.
- Stir in the spices (ground cinnamon, ginger, nutmeg, and cloves).
- Add the beaten eggs and cooled melted butter.
- Whisk until the mixture is smooth and creamy.
- Remove the tart shell from the fridge and fill it with the mixture.
- Decorate with the leftover pastry shapes as desired.
- Bake in a preheated oven at 180°C (350°F) for 40–45 minutes. The pie is ready when a knife inserted in the center comes out clean. For best results, use convection plus bottom heat to ensure the crust is well baked underneath.
- Prep Time: 25 min
- Cook Time: 60 min
- Category: desserts
- Cuisine: american cuisine
Nutrition
- Serving Size: 1 portion
- Calories: 340 kcal
