Maple Sweet Potato Pie

Maple Sweet Potato Pie

As autumn's and winter’s crisp air settles in, there's no better time to explore a sophisticated variation on the traditional sweet potato pie. This maple-infused rendition elevates the classic with premium ingredients and careful technique, resulting in a dessert that bridges comfort and refinement.

Through extensive testing, we've discovered that locally sourced maple syrup provides the ideal balance of sweetness and complexity, while complementing the natural sugars in the sweet potatoes.

Ingredients:

For the Crust:

• 1 1/2 cups all-purpose flour

• 1 teaspoon salt

• 1 tablespoon granulated sugar

• 1 cup cold unsalted butter, cubed

• 1/4 cup ice water

For the Filling:

• 4 medium sweet potatoes

• 1/2 cup pure maple syrup

• 1/2 cup brown sugar

• 1 can evaporated milk

• 1 stick unsalted butter (melted)

• 3 large eggs

• 1 teaspoon vanilla extract

• 1 teaspoon vanilla bean paste

• 1 tablespoon all-purpose flower

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground ginger

• 1/4 teaspoon salt

Crust Preparation:

1. Combine flour, salt, and sugar in a food processor

2. Pulse in cold butter until mixture resembles coarse meal

3. Gradually add ice water until dough just comes together

4. Shape into a disk, wrap, and refrigerate for 1 hour

Filling Preparation:

1. Preheat oven to 425°F

2. Pierce sweet potatoes and roast until tender, approximately 1 hour and 30 minutes

3. Reduce oven temperature to 400°F (190°C)

4. Remove potato flesh and process until smooth

5. To a bowl, add brown sugar, then incorporate maple syrup

6. Add sweet potato purée and remaining ingredients

7. Mix until thoroughly combined

Assembly and Baking:

1. Roll chilled dough to 1/8-inch thickness

2. Transfer to a 9-inch pie dish

3. Crimp edges and blind bake for 20 minutes

4. Pour filling into partially baked crust

5. Bake for 15 minutes at 400°F

6. Drop oven temperature to 350°F and bake 45 minutes until center is set but slightly wobbly

7. Cool completely before serving

Professional Tips:

• Allow ingredients to reach room temperature for optimal blending

• Strain the sweet potato purée for ultimate smoothness

• Test doneness by gently shaking the pie - it should wobble slightly in the center

• Cool for a minimum of 4 hours to ensure proper setting

Storage Instructions:

This pie maintains optimal quality when refrigerated for up to 4 days. For the best taste and texture, remove from refrigeration 30 minutes before serving.

Wine Pairing Suggestion:

Consider serving with a late-harvest Riesling or tawny port to complement the maple notes and enhance the dining experience.

This recipe yields one 9-inch pie, serving 8-10 guests. Preparation time: 2 hours. Total time including cooling: 6 hours.

The combination of premium maple syrup and classic sweet potato creates a sophisticated dessert suitable for both casual family gatherings and formal entertaining. The careful balance of spices ensures that neither the maple nor the sweet potato overwhelms, resulting in a harmonious blend of seasonal flavors.

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