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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