Ingredients:

  • 1 lb pre-made deep-dish pie crust
  • 1 tbsp unsalted butter, melted
  • 2 lbs sweet potatoes, roasted and peeled
  • 1/2 cup pure maple syrup
  • 1/2 cup unsalted butter, melted
  • 3 large eggs, room temperature
  • 1/2 cup heavy cream
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp kosher salt
  • 1 tsp vanilla extract
  • 1 cup cold heavy whipping cream
  • 3 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 1 pinch salt

Instructions:

  1. Preheat oven to 350°F (175°C). Roll out the pie crust into a 9-inch deep-dish pie plate and trim the edges.
  2. Brush the bottom of the crust with 1 tablespoon of melted butter to create a moisture barrier.
  3. Place roasted sweet potatoes, 1/2 cup maple syrup, 1/2 cup melted butter, eggs, 1/2 cup heavy cream, cinnamon, nutmeg, salt, and vanilla extract into a high-speed blender or food processor.
  4. Blend on high for 45–60 seconds until the mixture is a glossy, uniform mahogany-colored puree.
  5. Pour the filling into the prepared crust and smooth the top with a spatula.
  6. Bake on the center rack for 40–45 minutes until the edges are set and the center has a slight, uniform jiggle.
  7. Allow the pie to cool and chill in the refrigerator for 2 hours to ensure the filling sets completely.
  8. Whip cold heavy whipping cream with 3 tbsp maple syrup, vanilla, and a pinch of salt until stiff peaks form.
  9. Top the chilled pie with the maple whipped cream before serving.