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Sweet potato pie made with homemade pie crust
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Oh My Sweet Potato Pie

Homemade Sweet Potato Pie made with maple syrup and yogurt. A delicious Thanksgiving Pie Recipe with homemade pie crust and fresh sweet potatoes.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12 slices

Ingredients

Sweet Potato Filling

  • 1/2 Cup ( 8 Tbsp) Butter softened
  • 3/4 Cup ( 150 g) Dark Brown Sugar
  • 3 Eggs
  • 3 Cups (600 g) Mashed Sweet Potatoes
  • 1 1/2 Tbsp Maple Syrup
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1/2 tsp Salt
  • 1 Cup ( 245 g) Plain Yogurt

Egg Wash:

  • 1 Egg
  • 1 Tbsp Water
  • *stir together with a fork

Instructions

Prepare Crusts for Pie

  • Prepare the bottom pie crust by rolling the dough out to 12-14 inches in diameter.
  • Carefully lift the dough and set onto a 9-inch pie plate (make sure it's at least 1 and 1/2 inches deep).
  • Using your fingers, gently press the dough into the pie plate , letting excess hang over.
  • Take a sharp knife and trim the overhanging dough. Shape again with fingers.
  • Take a fork and poke a few holes across bottom of crust.
  • Place in fridge to firm while you prepare your filling.
  • Roll out second pie crust, use leaf cutters to cut out decorations. Place on a parchment paper lined cookie sheet. Set in the fridge until ready to assemble.

Make your filling:

  • Prepare fresh sweet potato mash. Can make the day before and store in an airtight container in the fridge. See tips in above post!
  • In bowl of stand mixer with whisk attachment cream your butter and brown sugar together until smooth.
  • Add maple syrup, salt, cinnamon, and nutmeg until well combined.
  • Switch to paddle attachment.
  • Pour in eggs one at a time and mix on medium high until blended.
  • Add yogurt and pumpkin puree. Continue to mix on medium high until everything is incorporated. Scrape sides and bottom of bowl.
  • Mix until everything is incorporated.

Make the Sweet Potato Pie:

  • Preheat oven to 350°F (176 C)
  • Remove crust from the fridge.
  • Spoon your filling into crust.
  • Take a pastry brush and paint the bottom of each leaf with egg wash before sticking to top of pie. Once you have decorated the pie with leaves, paint a little egg wash across the top of pastry.
  • Bake for 45-50 minutes until the center reaches 170 F or slightly firm when pressed with fingers..
  • Cover pie with aluminum foil halfway through baling to prevent burning the crust.
  • Place pie dish on cooling to completely cool and set.
  • Store in the fridge!