Some of the most irresistible draws of this time of year are the warm unrivaled tastes of fall—and there’s nothing quite as sweet and special as homemade pie to get mouths watering. Thanks to the abundance of earthy seasonal fruits and veggies like apples, pears, berries, pumpkin, and sweet potato, autumn is a wonderful time to bake up a new variation of a favorite pie that is sure to please. As you gather with family and friends to tailgate, enjoy a crackling bonfire, or give thanks together this season, settle in with a slice (or three) of this delicious southern sweet potato pie with maple cinnamon whipped cream. Who could possibly resist?
For the Pie:
- 1 Store Bought or Homemade Pie Crust (or frozen pie shell, thawed in refrigerator)
- 6 Tablespoons Butter, softened
- 2 Heaping Cups Cooked and Mashed Sweet Potatoes
- ¼ Cup Granulated Sugar
- ¼ Cup Packed Brown Sugar
- 2 large eggs, beaten and at room temperature
- 2 Tablespoons All-Purpose Flour
- 2 Teaspoons Vanilla Extract
- ½ Cup Heavy Cream, at room temperature
- 1 Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Ginger
- ½ Teaspoon Ground Nutmeg
- ¼ Teaspoon Ground Clove
- ¼ Teaspoon Salt
For the Whipped Cream:
- 1 Cup Heavy Cream, cold
- 4 Tablespoons Powdered Sugar
- 1 Tablespoon Maple Syrup
- 1 Teaspoon Vanilla Extract
- ¼ Teaspoon Ground Cinnamon
- Dash of Nutmeg
- Preheat the oven to 350°F.
- Let refrigerated dough sit at room temperature for up to 10 minutes, or until pliable. On a floured work surface, roll out dough until it is of even thickness and a circle approximately 14-in in diameter.
- Gently press dough into the pie pan, trim excess, and crimp or flute edges. Refrigerate until ready to use.
- In a small saucepan over medium heat, brown the butter. Cook until it becomes foamy, develops a nutty aroma, and brown bits form at the bottom.
- In a large bowl, combine all remaining pie ingredients and mix until smooth.
- Slowly stream in the now-slightly-cooled browned butter, stirring until completely combined.
- Pour mixture into the prepared pie shell and bake for 50-55 minutes or until the center is set.
- Cool completely on a wire rack. Pie is best served chilled, but may also be served at room temperature.
- While cooling, make the whipped cream: In a large bowl, use a hand mixer to whisk cream until it begins to thicken. Add powdered sugar, maple syrup, vanilla, cinnamon, and nutmeg, and continue to beat until partially-stiff peaks form.
- Just before serving, dollop pie with a hearty helping of whipped cream and enjoy your homemade Southern sweet potato pie!
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