Perfect Maple Pecan Sweet Potato Pie with Brown Butter Crust

The marriage of roasted sweet potatoes and maple syrup in a flaky, nutty brown butter crust creates an unforgettable dessert that elevates the traditional sweet potato pie to new heights. This recipe combines Southern baking traditions with modern culinary techniques, resulting in a pie that’s both rustic and refined. The brown butter adds complex caramel notes, while maple syrup brings natural sweetness that perfectly complements the earthy sweet potatoes.

Perfect Timing

Sweet potato pie gained popularity in the American South during the 18th century as an economical alternative to pumpkin pie. Today, it remains a beloved staple of holiday gatherings and family celebrations. This version takes about 3 hours total, including roasting time and cooling periods.

Ingredients

For the Brown Butter Crust:

• 2½ cups (310g) all-purpose flour
• 1 cup (230g) unsalted butter, divided
• 1 teaspoon (6g) salt
• ¼ cup (60ml) ice water
• 2 tablespoons (30ml) cold maple syrup

For the Sweet Potato Filling:

• 2 pounds (900g) sweet potatoes
• ¾ cup (180ml) pure maple syrup
• ½ cup (115g) brown butter
• 3 large eggs, room temperature
• 1 cup (240ml) heavy cream
• 2 teaspoons (10ml) vanilla extract
• 1½ teaspoons ground cinnamon
• ½ teaspoon freshly grated nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon salt

For the Candied Pecan Topping:

• 2 cups (200g) pecan halves
• ¼ cup (60ml) maple syrup
• 2 tablespoons (30g) butter
• ¼ teaspoon ground cinnamon
• Pinch of sea salt

Step-by-Step Instructions

Preparing the Brown Butter Crust:

1. Brown half the butter in a light-colored saucepan over medium heat, stirring constantly until golden brown and nutty-smelling, about 5-7 minutes. Pour into a bowl and refrigerate until solid.
2. In a large bowl, combine flour and salt.
3. Cut the chilled brown butter and remaining cold butter into small cubes. Work them into the flour mixture using a pastry cutter until pea-sized pieces form.
4. Combine ice water and maple syrup. Gradually drizzle into flour mixture, stirring with a fork until dough just comes together.
5. Form into a disk, wrap in plastic, and refrigerate for 1 hour.

Making the Filling:

1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes several times with a fork. Roast for 45-60 minutes until very tender.
3. Reduce oven temperature to 375°F (190°C).
4. Peel and mash sweet potatoes while hot. Measure out 2 cups (480g) of mash.
5. In a large bowl, whisk together mashed sweet potatoes, maple syrup, and brown butter until smooth.
6. Add eggs one at a time, whisking well after each addition.
7. Stir in heavy cream, vanilla, and spices until completely combined.

Assembly and Baking:

1. Roll chilled dough on a floured surface into a 13-inch circle.
2. Transfer to a 9-inch pie plate, trim excess, and crimp edges decoratively.
3. Pour filling into prepared crust.
4. Bake for 45-55 minutes until filling is set but still slightly jiggly in center.
5. Cool completely on a wire rack, about 2 hours.

Candied Pecan Topping:

1. In a skillet over medium heat, combine pecans, maple syrup, butter, cinnamon, and salt.
2. Cook, stirring constantly, until syrup is reduced and nuts are coated, about 5 minutes.
3. Spread on parchment paper to cool completely.
4. Arrange cooled pecans on pie just before serving.

Storage and Make-Ahead Tips

• Pie can be made 1 day ahead and stored at room temperature.
• Store candied pecans separately in an airtight container.
• Add pecan topping just before serving to maintain crispness.

Nutrition Information (per slice, based on 10 servings)

• Calories: 580
• Fat: 38g
• Saturated Fat: 18g
• Carbohydrates: 58g
• Fiber: 4g
• Protein: 7g
• Sugar: 28g
• Sodium: 280mg

This maple pecan sweet potato pie combines the best of traditional Southern baking with elegant touches like brown butter and pure maple syrup. The result is a show-stopping dessert perfect for special occasions or whenever you crave something truly extraordinary.