EatSmarter exclusive recipe

Sweet Potato Piewith Maple Syrup

Sweet Potato Pie - Sweet Potato Pie - Classic crumbly pastry from the southern US!
Sweet Potato Pie - Classic crumbly pastry from the southern US!


Calories:277 kcal
Preparation:30 min
Ready in:120 min
1 serving contains (Percentage of daily recommendation)
Calories277 kcal(14%)
Protein6 g(12%)
Fat10 g(13%)
Carbohydrates38 g(15%)
Added Sugar9 g(10%)
Roughage3 g(10%)

Recipe development: EAT SMARTER


For pieces

9 ouncesPastry flour
2 ouncesCane sugar
4 ouncesCultured butter
1 ½ poundsyellow-fleshed Sweet potatoes
dried Beans (or peas for blind baking)
½ cupssweetened Condensed milk
4 tablespoonsMaple syrup
2 teaspoonsCinnamon

Kitchen Utensils

1 Pot, 1 Fluted tart pan, 2 Bowls, 1 Measuring cups, 1 Small knife, 1 Fork, 1 Tablespoon, 1 Teaspoon, 1 Rolling pin, 1 Hand mixer, 1 Parchment paper, 1 Plastic wrap, 1 Potato ricer, 1 Silicone spoon, 1 Cutting board, 1 Oven rack


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1 Cut butter in pieces. Mix flour, sugar, butter, 1 pinch salt and 1-2 tablespoons cold water. Knead using the dough hook of a hand mixer or knead by hand until smooth.
2 Roll out dough between 2 sheets of plastic wrap to about 30 cm (or approximately 12 inches) in diameter. Place rolled dough into a springform pan or greased tart pan (24 cm or approximately 10 inches in diameter), forming a 3 cm (approximately 1 1/4-inch) high edge. Refrigerate for 30 minutes.
3 Meanwhile, rinse sweet potatoes and cook until soft in plenty of boiling water for about 35 minutes. Peel potatoes and press through a potato ricer into a bowl.
4 Pierce dough with a fork several times. Cover bottom with a piece of parchment paper and add beans. Position an oven rack at the lowest position. Bake the pie shell in a preheated oven at 180°C (convection oven 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) on the lowest rack for 15 minutes.
5 Remove beans and parchment paper and continue baking for 5 minutes.
6 Mix sweet potatoes with eggs, condensed milk, maple syrup and cinnamon.
7 Pour sweet potato mixture into the pre-baked crust and bake at 180°C (convection oven 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) on the second shelf from the bottom until the filling is set, 40-45 minutes. Let cool on a rack before serving.


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