Best Sweet Potato Pie Wmaple Syrup Recipes

MAPLE SWEET POTATO PIE RECIPE

Steps:

• Poke holes with a fork all over 1 sweet potato and microwave for 2 minutes, turn and repeat until the fork inserts easily. Repeat with the rest of the potatoes (depending on how many you have). Allow to cool.
• To a make the pastry in a food processor: Add the flour, sugar, salt and butter. Pulse until you get the texture of fine breadcrumbs. With the processor running, slowly drizzle in just enough cold water until it forms a ball.
• To make the pastry by hand: Add the flour, salt and butter to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Drizzle in the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water.
• Remove, knead a little on a floured board. Wrap in plastic wrap and refrigerate 10-15 minutes.
• While the pastry chills, when the potatoes are cool enough to handle, peel and add the sweet potato to a mixing bowl mash until smooth. Whisk in the sugar, cream, maple syrup, eggs, cinnamon and nutmeg.
• Preheat oven to 350°F/177 °C and position rack on lower 1/3 of the oven.
• Remove the dough from the fridge and roll out onto a floured surface. *see note.
• Roll the dough over the rolling pin and lift into a greased 9 inch pie dish. Leave a 1 inch overhang, then fold the edges under and make the edges pretty. Use a fork to prick holes in the base of the dough. Lightly cover the crust edge with foil. Bake in the center of the oven for 10 minutes. Remove from the oven, remove the foil and allow to cool slightly.
• To a mixing bowl, add the cooled sweet potato and mash until smooth. Add the sugar, cream, maple syrup, eggs, cinnamon and nutmeg. Whisk until mixed and smooth.
• Pour the filling into the pie crust, place on a baking sheet and bake for 50 minutes until the filling is set. It will still be jiggly. Remove from the oven and cool completely.

CANDIED SWEET POTATOES WITH MAPLE SYRUP

Steps:

• Bring a pot of water to a boil; add sweet potatoes. Continue to boil until they are easily pierced with a knife, 15 to 20 minutes. Drain.
• While potatoes boil, preheat the oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray.
• Mash the potatoes thoroughly in a bowl. Mix cinnamon, salt, pepper, nutmeg, and allspice together and stir into the potatoes. Transfer to the prepared baking pan. Mix maple syrup and butter together and drizzle over top.
• Bake in the preheated oven until heated through, 5 to 10 minutes.

SOUTHERN SWEET POTATO PIE

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a small bowl, combine sugar, flour, nutmeg and salt. In a large bowl, beat potatoes, eggs, butter, corn syrup and flour mixture. Gradually stir in milk. Pour into crust., Bake for 55-60 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

MAPLE SWEET POTATO PIE

Steps:

• Preheat oven to 350°F.

MAPLE ROASTED SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl add the sweet potatoes, 2 tablespoons of the maple syrup, 2 tablespoons of the olive oil, 2 teaspoons salt and 1 teaspoon pepper. Mix to evenly coat the potatoes and arrange on a sheet tray. Roast until caramelized, golden brown and soft, about 20 to 30 minutes. Be sure to check them after 15 minutes and stir, if needed.
• Meanwhile, in a large skillet over medium-low heat, add the remaining 2 tablespoons of olive oil and the sliced shallots and saute until they start to caramelize, about 5 minutes Add the remaining 2 tablespoons of maple syrup and balsamic vinegar. Season with salt and pepper, to taste. Lower heat to medium and cook until golden brown and caramelized, about 5 minutes. Add water, 1 tablespoon at a time, if the pan becomes dry.
• Add the roasted sweet potato cubes to the caramelized shallots and transfer to a warm serving dish.

SWEET POTATO PIE W/MAPLE SYRUP

Steps:

• Preheat oven to 425* F.
• Combine dry ingredients.
• Beat eggs and add sweet potatoes and sugar-spice mixture.
• Carefully stir in maple syrup and milk.
• Pour into shell.
• Bake on center rack for 15 minutes.
• Lower temp to 350, rotate the pie 180 degrees, and bake until knife inserted in center comes out clean, 40-45 minutes.
• Let cool, at least slightly!
• ***Do be sure to drain the cooked sweet potatoes well or your pie will be a bit oozy -- not that it will change the flavor!***.

MAPLE BOURBON SWEET POTATO PIE

Steps:

• When it comes to fall vegetable-based pies, some individuals fancy pumpkin, while others (like me) are die-hard sweet potato fans. Both are autumnal, both marry well with the flavors of maple, spirits, and spice; but using sweet potatoes results in a denser, creamier texture. Originally created for an article in Fine Cooking magazine, this dessert is always one of my Thanksgiving pie offerings. I can't tell you how many people have said as they down the last crumb, "and I thought I didn't like sweet potato pie."
• This is like a sweet potato custard, and you will want to take care not to overbake the filling. Check it frequently as it nears the end of its baking time and remember that it will set up a bit as it cools.
• Serve this pie with some lightly whipped cream or, for a slightly twisted take on a tried-and-true Thanksgiving combo, garnish with some marshmallow fluff.
• 1 (9-inch) basic pie crust, baked blind, recipe follows
• Preheat oven to 425 degrees F.
• Pierce the sweet potatoes at each end with a fork and place them on a foil-lined baking sheet. Roast until the potatoes are soft, about 1 hour, turning them over halfway through the baking time. Cool, peel, and put the flesh through a food mill or mash smoothly with a potato masher. You should have 2 cups of puree.
• Turn oven down to 375 degrees F.
• Combine the puree with all the remaining ingredients for the filling. Whisk until well combined and smooth. Pour the filling into the partially baked pie shell. Bake for about 45 to 50 minutes, until the filling is just barely set. When the rim of the pie plate is nudged, the very center of the filling should barely move.
• Cool the pie to room temperature. It can be made several hours or up to 1 day in advance.
• Place the flour, salt and sugar in the bowl of a food processor with a steel blade. Pulse to combine.
• Add the chilled butter and shortening; pulse until the fat is evenly cut in and the mixture resembles coarse cornmeal. Remove to a mixing bowl.
• Working quickly, gradually add enough cold water, while tossing and stirring with a fork, until the dough just begins to come together. Divide the dough into 2 even portions, flatten into rounds, wrap in plastic, and chill for a few hours or overnight.
• Roll out 1 portion and fit it into a 9-inch pie pan. Crimp edges. Reserve remaining portion for another use. Line shell with foil or parchment paper and fill with dry rice or beans. Blind bake in a preheated 375 degree F oven for 20 minutes. Remove foil and beans before filling.

SWEET POTATO PIE

Steps:

• Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside.
• Preheat the oven to 350 degrees F.
• Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with maple syrup.
• Bake for 50 to 55 minutes or until the custard reaches 165 to 180 degrees. Remove from oven and cool. Keep refrigerated after cooling.

SWEET POTATO PIE WITH PECAN TOPPING

Steps:

• To make the sweet potato puree, cover sweet potatoes with water in a large saucepan. Bring to a boil; cook until tender when pierced with the tip of a paring knife, about 15 minutes. Drain; puree in a food processor until completely smooth. Let cool completely before using (refrigerate or freeze for quicker cooling).
• To make filling, preheat oven to 375 degrees. In a large bowl, whisk eggs, 1/3 cup brown sugar, and maple syrup until smooth. Add sweet-potato puree, salt, cinnamon, nutmeg, and 3/4 cup cream; whisk until completely smooth. Place cooled crust on a rimmed baking sheet; pour filling into crust. (If using a store-bought crust, defrost 10 minutes; prick bottom all over with a fork.)
• Bake pie on lowest rack of oven until filling is set, about 50 minutes. If crust browns too quickly, tent edges with foil. Transfer pie to a rack to cool, 1 hour; transfer to refrigerator to cool completely.
• To make the pecan topping, melt butter over medium heat in a medium saucepan. Add remaining 1/2 cup light-brown sugar and pecans. Cook, stirring, until sugar is incorporated and the mixture is smooth, about 3 minutes. Stir in remaining tablespoon cream; let cool 1 to 2 minutes. Pour mixture over cooled pie. With a butter knife or spatula, spread mixture over pie. Cool until topping has hardened, about 30 minutes. (Do not refrigerate again; keep pie in a cool place up to 6 hours.)

MAPLE BOURBON SWEET POTATO PIE

Steps:

• Heat oven to 425 degrees. With a fork, pierce sweet potatoes, and place on foil-lined baking sheet. Roast until soft, about 1 hour, turning once. Cool, peel, and put flesh through a food mill, or mash smoothly with a potato masher to make 2 cups of puree.
• Reduce heat to 350 degrees. In a medium bowl, whisk puree and remaining ingredients to combine. Pour into prepared crust.
• Place pie plate onto a cookie sheet, and bake until filling is just about set, or when a knife inserted one inch from the edge comes out clean, 45 to 50 minutes. Cool pie on wire rack to room temperature.