Sweet Potato Pie with Maple Whipped Cream

This is not just any sweet potato pie. It features so many things that make it extra, extra delicious like an all-butter 4-ingredient pie crust and roasted sweet potato filling.

Better yet, It’s topped with real maple whipped cream.

Sweet Potato Pie with Maple Whipped Cream in plates.

Deep dish sweet potato pie…

Let me tell you why you NEED to make this for all of your holiday parties, and why it’s about to become your new favorite holiday dessert.

First of all, I am a sucker for all-butter pie crusts. I mean, I’d never ever snub my nose at a lard pie crust, but I’m not a shortening girl. There’s just nothing like a buttery, flaky pie crust.

Second of all, the spices are reminiscent of the holidays, and I use extra of them in my pie filling. Cinnamon, ginger, nutmeg and cloves make the house smell INCREDIBLE.

Pie crust.
Pie crust.
Sweet Potato Pie with Maple Whipped Cream in pie plate.
Sweet Potato Pie with Maple Whipped Cream on a white plate.

Third of all, I use whole sweet potatoes and roast them, which just adds another dimension of flavor, and it gives the pie a wholesome, hearty texture.

Fourth of all, I am obsessed with using dark brown sugar in my pumpkin pie and now my sweet potato pie because… molasses. And I love the addition of pure vanilla extract.

This pie has a sugar brulee topping!

Fifth, after the pie is baked I BRULEE THE TOP. I repeat: I brulee the top. I don’t know if that’s an action word, but I just made it one. If you haven’t bruleed something, you sprinkle it (in this case, the pie) with turbinado sugar, which are large granules of cane sugar.

Then you use a creme brulee torch and lightly melt the sugar until it makes a glistening, crispy sugar coating on the pie. IT’S THE BEST and why haven’t we been bruleeing pies our entire lives?

Sweet Potato Pie with Maple Whipped Cream on white plate.

And last, but not least, this freaking whipped cream is out-of-this-world. It’s just heavy cream, pure maple syrup and pure vanilla extract. And you’re going to want to swim in it. I am not kidding.

The maple whip + the crispy sugar-topped hearty sweet potato pie… omg. It’s life.

I hope you enjoy this and so many other holiday goodies. XOXO.


Sweet Potato Pie with Maple Whipped Cream

Sweet Potato Pie with Maple Whipped Cream in plates.

Scratch-made all-butter 4-ingredient pie crust with a roasted sweet potato vanilla and spice filling topped with real maple whipped cream.

  • Author: Julie Andrews
  • Prep Time: 30 min
  • Cook Time: 50 min
  • Total Time: 1 hr 20 mins
  • Yield: Serves 8 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American



Pie Crust:

  • 1 3/4 cups all-purpose flour + more for dusting
  • ¼ teaspoon coarse salt
  • 8 tablespoons (1 stick) cold butter, cubed
  • 46 tablespoons ice water

Pie Filling:

  • 3/4 cup dark brown sugar
  • 1 ½ teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ½ teaspoon coarse salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2 large eggs
  • 2 ½ cups mashed sweet potatoes
  • 1 (12-ounce) can evaporated milk
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons turbinado sugar (optional)

Whipped Cream:

  • 1 cup heavy whipping cream
  • 3 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract


  1. Whisk together flour and salt in a large mixing bowl. Add cubed butter and use a pastry cutter to cut the butter into the flour until pea-sized granules form. Add ice water, 1 tablespoon at a time, until it resembles wet sand.* Transfer the mixture onto a floured cutting board and work into a ball. Wrap in plastic wrap and place in the refrigerator for 30 minutes. 
  2. In a large mixing bowl, stir together brown sugar, cinnamon, ginger, salt, nutmeg and cloves. Use a hand mixer to beat in eggs, one at a time, until fluffy. Beat in sweet potatoes until smooth. Slowly beat in evaporated milk and vanilla extract. Set aside. 
  3. Preheat oven to 425 degrees.
  4. Remove cold dough from the plastic wrap and place on the floured cutting board. Use a rolling pin to roll it into a 1/4 inch thick round. Place into a deep-dish pie plate. Trim the edges into a perfect circle, hanging over about 1/4 inch. Fold the edges under and pinch the edges using your thumbs.
  5. Pour the sweet potato mixture into the crust. Bake at 425 degrees for 15 minutes, then reduce the heat to 350 and bake an additional 30-35 minutes or until pie is no longer jiggly and crust is lightly browned. Let completely cool. 
  6. Optional: Sprinkle turbinado sugar in one even layer on the pie. Use a kitchen torch to ‘brulee’ the sugar until a crisp crust forms, being careful not to burn the sugar or pie crust. Let cool, then cut into slices.
  7. In the bowl of a stand mixer, whip heavy cream on high speed. Drizzle in maple syrup and vanilla and continue to whip until stiff peaks form. Dollop whipped cream on each slice of pie and serve. 


Cooking Tip: Take care not to over mix the pie dough to the point where the butter is completely worked into the flour. The pea-sized granules are what give pie crust flaky layers. 


  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 509
  • Sugar: 12g
  • Sodium: 380mg
  • Fat: 25g
  • Saturated Fat: 16g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 59g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 124mg

Keywords: holidays, best, easy, healthy, homemade, from scratch

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Sweet Potato Pie with Maple Whipped Cream on white plate.

2 thoughts on “Sweet Potato Pie with Maple Whipped Cream”

  1. Julie, what a fabulous idea to brûlée the top of a pie! Why has this NOT been done to sweet potato/pumpkin pies in the past? And the maple whipped cream (swoon!). I can’t wait to try this; it will be a show stopper of a pie!! Enjoy your holidays…

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