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Maple Pecan Sweet Potato Pie

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Ingredients Equipment Method

Ingredients
  

  • 6 medium sweet potatoes
  • 1 stick unsalted butter softened
  • 1/3 cup granulated sugar
  • 3/4 cup light brown sugar packed
  • 2 eggs room temperature*
  • 1 tablespoon vanilla extract
  • 1 tablespoon maple syrup
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon kosher salt
  • ¾ cup evaporated milk
  • 2 store bought pie crusts
  • Topping:
  • 1 ½ cups chopped pecans
  • 1 cup light brown sugar packed
  • 1/4 cup all-purpose flour
  • 1/4 cup unsalted butter melted
  • 1/2 tsp cinnamon

Equipment

Method
 

  1. Preheat oven to 350 degree F.
  2. Bake sweet potatoes for 1 hour in the oven on a baking sheet. When done, let cool slightly.
  3. Peel the skin off of the potatoes and mash them well into a large bowl.
  4. Set aside.
  5. In a medium bowl, cream together butter, sugar, and brown sugar until light in color and very creamy.
  6. Add the eggs, vanilla extract, ground cinnamon, nutmeg, allspice and salt to the creamed butter and sugar.
  7. Add evaporated milk, then pour the mixture into the sweet potatoes in the large bowl.
  8. Stir with rubber baking spatula or wooden spoon until smooth and creamy.
  9. Pour the pie filling into unbaked pie crust.
  10. Stir together pecan pieces, brown sugar, flour, melted butter, and spices in a bowl and sprinkle over the pies.
  11. Bake for 60-75 minutes, or until center of pie is still slightly jiggly and the edges are set.
  12. Let rest and cool for 15 to 30 minutes before cutting.

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