Salted Maple Sweet Potato Pie

Salted Maple Sweet Potato Pie

 

Ingredients

1 pie crust

1 ¾ cup mashed sweet potato½ cup pure maple syrup

¼ cup dairy-free milk of choice

3 eggs

1 tablespoon bourbon (optional, but so good!)

1 teaspoon vanilla extract

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon allspice

¼ teaspoon salt

For garnish:

Flaky sea salt, for sprinkling on top

 

 

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Bake the sweet potatoes: Line a small baking pan with parchment paper. Use a fork to poke holes in your sweet potatoes, then place on the baking sheet and bake for 1 hour or until sweet potatoes are very fork tender. Set sweet potatoes aside until cool enough to handle. Keep heat in the oven. 
  3. Prepare pie crust: Make pie crust as directed. Blind bake pie crust for 10 minutes. To blind-bake your pie crust (which simply means baking it a little bit before the filling goes in), simply place parchment paper over the pie crust fill it with dried beans/rice or dried rice, and bake for 10 minutes. Remove parchment paper with dried beans/rice or pie weights and bake the crust for 5 more minutes. Once done baking set the pie crust aside.
  4. Make the filling: add the mashed sweet potato (make sure to measure out and remove the skin!), pure maple syrup, and almond milk to the mixing bowl of a Kitchen In The Box stand mixer or food processor. Mix ingredients on high until well combined and no large lumps of sweet potato remain- transfer mixture to a large mixing bowl. Whisk in the eggs, bourbon, vanilla, cinnamon, nutmeg, allspice, and salt until well combined and smooth. Pour into the pie crust.
  5. Bake for 45-60 minutes until the filling is no longer jiggly in the middle. Check the pie after every 20 minutes to make sure the crust isn't burning. If it is getting too golden brown, cover the pie edges with foil or a pie shield. Allow the pie to cool for at least an hour or two before serving.
  6. Serve. Before serving, sprinkle with Maldon salt for that sweet and salty flavor, then cut into 9 slices. Serve with whipped cream, vanilla bean ice cream, or pecan butter ice cream. The pie should be kept in the fridge once completely cool. Store the pie in the fridge. Serve and enjoy.
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