Sweet Potato Maple Pie
- Vegetable recipes
- Prenatal pick
- Kid-friendly
- Peanut free
Ingredients
- 2-1/2 lbs (1.25 kg) sweet potatoes
- 7/8 cups (220 mL) maple syrup
- 1/3 cup (75 mL) butter, melted
- 2 eggs
- Generous 1/4 tsp (1 mL) cinnamon
- 1/4 tsp (1 mL) nutmeg
- 1/4 tsp (1 mL) salt
- Scant 1/4 tsp (1 mL) ground cloves
- 1 Sweet Single-Crust Pie Pastry
Preparation
With fork, prick sweet potatoes a few times on all sides; bake in 425°F/220°C oven until tender, 45 to 55 minutes. Let cool.
Scrape out sweet potato flesh, discarding skins; purée in food processor. Add maple syrup, butter, eggs, cinnamon, nutmeg, salt and cloves; pulse until thoroughly combined. Set aside.
On lightly floured work surface, roll out Sweet Single-Crust Pie Pastry to fit 9-inch/23 cm pie plate; trim and flute edge. Scrape sweet potato mixture into pie shell.
Bake in bottom third of 425°F/220°C oven for 15 minutes; reduce heat to 375°F/190°C and bake until filling is lightly set in centre, 50 to 55 minutes. Let cool completely on rack before serving, about 3 hours.
Makes 8 to 12 servings.
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