🥧 Maple Sweet Potato Pie with Toasted Pecan Crust

Creamy sweet potato filling flavored with maple syrup, cinnamon, and nutmeg, nestled in a buttery toasted pecan crust. It’s velvety, rich, slightly earthy, and topped with whipped cream or brûléed marshmallow — a true showstopper.

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Ingredients (one 9-inch pie):

For the crust:
• 1 ¼ cups (120g) graham cracker or digestive biscuit crumbs
• ½ cup (60g) finely chopped pecans, toasted
• ¼ cup (50g) brown sugar
• 6 tbsp (85g) unsalted butter, melted
• Pinch of salt

For the filling:
• 2 cups mashed roasted sweet potato (about 2 medium)
• ¾ cup (180ml) pure maple syrup
• 2 large eggs
• ½ cup (120ml) heavy cream
• ¼ cup (60ml) whole milk
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ¼ tsp nutmeg
• Pinch of salt

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Instructions:
1. Make the crust: Preheat oven to 350°F (175°C). Mix crumbs, pecans, sugar, salt, and butter. Press into a 9-inch pie dish. Bake for 10 minutes. Let cool.
2. Make the filling: In a large bowl, whisk together mashed sweet potato, maple syrup, eggs, cream, milk, vanilla, and spices until smooth.
3. Assemble & bake: Pour filling into cooled crust. Bake 45–50 minutes until set but still slightly jiggly in the center. Cool completely before serving.
4. Optional topping: Top with whipped cream, marshmallow fluff, or toasted meringue.

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