Sweet Potato Pie with Maple Whipped Cream

Prep Time: 20 minutes
Cook Time: 55 minutes
Servings: 8 slices

When the crisp air of fall sets in, nothing feels more comforting than a slice of sweet potato pie topped with maple-infused whipped cream. This Southern classic is creamy, subtly spiced, and perfectly sweet — a dessert that will warm your heart and home.

Ingredients

For the Pie Filling:

• 2 cups mashed cooked sweet potatoes (about 2 large potatoes)

• 1 cup brown sugar

• 1/2 cup unsalted butter, softened

• 1/2 cup milk

• 2 large eggs

• 1 tsp vanilla extract

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp salt

For the Maple Whipped Cream:

• 1 cup heavy whipping cream

• 3 tbsp pure maple syrup

• 1/2 tsp vanilla extract

Other:

• 1 unbaked 9-inch pie crust

Instructions

1. Preheat Oven: Heat your oven to 175°C (350°F).

2. Prepare Filling: In a large mixing bowl, beat the sweet potatoes and butter until smooth. Add sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt. Mix until well combined.

3. Fill the Crust: Pour the mixture into the unbaked pie crust, spreading evenly.

4. Bake: Place in the oven and bake for 50–55 minutes, or until the center is set and slightly firm to the touch. Let cool before serving.

5. Make Maple Whipped Cream: Whip the cream until soft peaks form. Add maple syrup and vanilla, and continue whipping until stiff peaks form.

6. Serve: Slice the pie and top each serving with a generous dollop of maple whipped cream.

Tips for Best Results

• Roast sweet potatoes instead of boiling for a richer, caramelized flavor.

• Chill the whipped cream bowl and beaters for faster, fluffier results.

• The pie can be made a day ahead and refrigerated.

This sweet potato pie pairs beautifully with hot coffee or spiced chai, making it the perfect dessert for Thanksgiving, Christmas, or a cozy weekend dinner.