Photo Credit: What's Gaby Cooking
This delight of a pie is a bit different from the other sweet potato pies you may have seen. Boasting hidden flavors of maple and rooibos tea, this version is absolutely delectable. It’s the perfect festive pie for your next Thanksgiving get together!
Maple Sweet Potato Pie
Makes 6-8 servings // Total time: 2 hours 20 minutes // Active time: 20 minutes
- 3 medium or 2 large sweet potatoes
- 2 eggs, beaten
- 1 cup milk
- 2 tsp loose leaf or 2 sachets/bags rooibos tea
- 3/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- A pinch of salt
- 1 9-inch prepared deep dish pie crust or 2 9-inch prepared shallow pie crusts
Preheat oven to 350°F and bake sweet potatoes for 1 hour on a baking sheet. Then let cool, remove skins, and mash in a large mixing bowl.
Make milk tea by heating the milk in a double boiler on medium-low until it is hot to the touch. Alternatively, you can heat it up in the microwave on half power for 30 seconds at a time until it's hot to the touch. Once the milk is warmed up, add in the tea and let steep for 5 minutes, or until desired flavor. Remove (strain) tea and set aside to cool.
In the large mixing bowl with the sweet potato mash, add in the eggs, milk tea, maple syrup, vanilla extract, cinnamon, ginger, and salt and mix with a hand mixer until well combined.
Pour the pie filling into the prepared pie crust(s) and bake for 10 minutes at 400°F and then lower temperature to 350°F and bake for an additional 30-40 min for two pies or 40-50 minutes for one pie. The pie is ready when the center is set and doesn't jiggle.
Top with whipped cream, marshmallows, chopped walnuts or pecans, cinnamon sugar, or whatever else your heart desires! Dig in!
Recipe adapted from Two Fit Moms