Blender Maple Sweet Potato Pie
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Blender Maple Sweet Potato Pie
When it comes to this Blender Maple Sweet Potato Pie, it is smooth, velvety, full of sweet potato + spices flavor and is housed with a buttery, flaky crust. This recipe is sure to please the crowd during the Holiday season, one slice and bite at a time. Made in just a simple blend, from a handful of staple ingredients, and tastes just like Grandma used to make it! Vegan + Gluten-free options available.
There's just something about a good ole' slice of sweet potato pie. It's literally one of my favorite things----I'm definitely team sweet potato pie over pumpkin. But if you're a lover of pumpkin pie, then I totally understand! A few years ago, I created this Best Vegan Sweet Potato Pie and it's such a hit too! However, making a more traditional pie with this one has hit so close to home and I'm excited to finally be sharing it with you!
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Growing up in the south, it's always a MUST to indulge in the right dishes for Thanksgiving, especially when it comes to dessert. I can eat sweet potato anything and it's been such a big thing for me to try it in a variety of ways. Need help with incorporating them more into your dishes? These Flaky Sweet Potato Biscuits and Vegan Sweet Potato Crumble Bread recipes explore just a few ways!
You’re going to love this smooth blender sweet potato pie filling because you can use whole milk or your favorite plant-based milk whether it's almond milk, although you can definitely use oat milk or cashew milk----which all are dynamite!
Oh and if you're a major pie lover, then there's no perfect time to whip together one regardless of the season. Plus, you can always switch things up if you need to and make a more traditional apple pie like this Dutch Apple Pie! There's just never a time to not enjoy pie and it makes for the perfect family dessert. But if you're in the Fall mood at any point, then you'll certainly love My Favorite Peach Crumble Pie, Vegan Pumpkin Pie, Vegan Apple Cranberry Crumble Pie and Vegan Southern Bourbon Pecan Pie. Either way, you won't be disappointed with good pie.
Jump to:
- What You'll Love Most About this Blender Sweet Potato Pie:
- How to Make Blender Maple Sweet Potato Pie
- The Ingredients
- Can I use Sweet Potato Puree instead?
- How to Make Your Own Sweet Potato Puree
- How to Bake an Sweet Potato Pie in a Pre-made Crust
- Tips For Making the Flakiest Pie Crust
- How to Thicken Blender Maple Sweet Potato Filling
- How Long Can Sweet Potato Pie Sit Out?
- How to Toast the Chopped Pecans
- Health Benefits of Sweet Potatoes
- Homemade Caramel Sauce
- Common Q + A's for this Blender Maple Sweet Potato Pie
- More Delicious Sweet Potato Recipes
- MADE OUR RECIPE(S)?
- Blender Maple Sweet Potato Pie
What You'll Love Most About this Blender Sweet Potato Pie:
- It has a buttery, flaky crust.
- Has a rich, perfectly packed warm-spiced filling that balances the sweet flavors.
- Comes with a dairy-free, vegan, + gluten-free option for everyone to enjoy!
- Comes topped with your favorite toppings: whipped cream, ice cream, maple toasted pecans, caramel drizzle---whatever!
- Literally whipped together by one simple blend----talk about easy!
How to Make Blender Maple Sweet Potato Pie
To make this Blender Maple Sweet Potato Pie, it'll start with whipping together the crust and allowing the dough to chill for at least an hour in the fridge. Then, you'll roast the sweet potatoes before making the pie filling.
For the filling, you'll basically blend all of the ingredients together for the smoothest texture. This creates a nice, smooth texture and you wouldn't even be able to tell that the flesh of the sweet potato is "stringy". Then assemble the crust in the pie dish, pre-bake it, pour the filling inside, do a final bake, and wallah! You've got yourself a delicious classic sweet potato pie.
The Ingredients
The main component in this simple homemade Pumpkin Pie Iced Latte recipe is the creamy pumpkin flavor and the coffee. To make your drink, you’ll use:
- Sweet potatoes. I like to use about 2-3 medium sweet potatoes, peel them, chop them into medium-sized cubes, and roast them. Roasting helps to avoid excess liquid, however, you can boil them if preferred.
- Olive oil. You can also use Grapeseed oil or coconut oil as well.
- Cornstarch. Used for the "thickener" for the pie filling to give it some firmness. You can sub with arrowroot starch, flour, tapioca flour, etc.
- Spices. For the pie filling it's all about the spice blend, which includes cinnamon, nutmeg, ginger, and allspice.
- Maple syrup. The best sweetener that I enjoy using. I like to use pure maple syrup that’s premium and organic. Use pure syrup, not imitation or pancake syrup.
- Butter. Make sure your butter is melted to help best incorporate it in the filling.
- Heavy cream. I recommend organic–always! You can sub with full-fat coconut milk/cream for a Vegan/DF option!
- Brown sugar. I love to use organic to ensure that it's vegan-friendly. Also, adds a nice sweetness that's undeniable. You can sub with all maple syrup, if desired. Just a bit more cornstarch to help thicken more; about 1-2 Tbsps.
- Vanilla extract. This complements the flavors.
- Eggs. This is a great "binder" ingredient for pies and helps the filling to be more thickened, smooth, + rich.
Can I use Sweet Potato Puree instead?
Absolutely! You can always use store-bought sweet potato puree or a homemade version instead of baking or boiling your sweet potatoes. You'll need about 3-4 cups and I'd recommend adding an additional amount of cornstarch to the mix to help thicken it more. Also, because the puree is smooth, you wouldn't need to blend everything---just mix together in a bowl!
How to Make Your Own Sweet Potato Puree
If you're thinking about making your own sweet potato puree instead of using a store-bought canned version, then you'll be happy to know that it is rather simple:
- Step 1: Gather about 3-4 medium sweet potatoes, rinse the skins, and poke a few holes all around them using a knife or fork.
- Step 2: Prepare a baking sheet with foil or parchment and place the sweet potato side-by-side. Rub each sweet potato with olive oil until fully coated.
- Step 3: Roast in the oven at 375 degrees Fahrenheit for about 40-45 minutes or until their insides begin to bubble outwardly and they become super tender once tested with a fork or knife. Let cool until easily handle when cutting them open and scooping out the flesh.
- Step 4: Using a food processor or blender, puree the flesh of the sweet potato along with water or veggie stock, until smooth. You can either use this immediately in whatever sweet potato recipe you'd like, store it in the refrigerator or freezer for later use.
How to Bake an Sweet Potato Pie in a Pre-made Crust
OK, so if you're thinking about making this sweet potato pie using a store-bought pre-made crust instead of making your own from scratch---that's totally fine. Sometimes we find ourselves pressed for time, not in the mood to go through the process, or just simply make things easier and this all works! Since most store-bought crusts don't require that you bake it first, you'll simply remove the rust directly from the freezer (unless instructed otherwise on the packaging) and go straight to the steps of creating your filling and crumble and then assemble.
Once assembled fully, you'll bake your pie for around 60-65 minutes. You'll still want your filling to firm up nicely and the top to become golden----so check on the pie after the 45-50 minute mark or so.
Tips For Making the Flakiest Pie Crust
- The butter is SUPER important. When it comes to the butter, ensuring that they are COLD and of course from a great brand is key! Of course, you can also use salted butter and omit the actual salt, if you'd like.
- Adding Shortening works too! Although I tend to use butter alone, adding shortening or lard adds great wonders as well. All you need is half shortening and half butter.
- Fridge time is an important time! Chilling your dough for an hour at a minimum is so imperative to a flaky crust. Even slightly longer makes for a great advantage.
- Your flours matter, big time! While different brands of flour hydrate differently (causing a slightly different result), ensuring that you mix in all-purpose flour with pastry flour is also just as important. Believe it or not, pastry flour makes a difference and serves a greater purpose!
- SLOWLY pour in water (or milk), don’t dump it! Gently pouring in the water/milk-ACV mixture is so imperative. I pour ¼ cup at a time and work the dough with my hands to eyeball how wet or dry everything is.
- The dough can be made in advance, too. If making your crust ahead, you can always store it in the refrigerator for up to 2 days. No longer!
- Not too Thick or Thin. Ensuring that you roll out a good enough crust is of course a must. Most go by the rule of thumb being ⅛ of an inch thickness or even slightly thicker. This helps your crust to the perfect thickness to carry the weight of your filling without compromising flakiness.
How to Thicken Blender Maple Sweet Potato Filling
To thicken your blender sweet potato filling is very simple. If you don’t have or don’t want to use cornstarch (as in this recipe), you can always use Tapioca Flour, regular Arrowroot starch, or flour instead. Either substitution will help to thicken the mixture just fine.
How Long Can Sweet Potato Pie Sit Out?
According to research, it's recommended that you don't leave cooked sweet potatoes out for more than 2 hours as this can promote bacterial growth. Therefore, if you aren't serving your sweet potato pie right away, be sure to let it cool and then refrigerate it until ready. You can easily reheat it in the oven when serving for that nice warm scoop.
How to Toast the Chopped Pecans
Toasting your pecans makes all the difference regardless of which dish you add them to! Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Place the chopped pecans unto the baking sheet, ensuring that they are evenly spread out and toast them for 10 minutes, tossing them halfway to prevent browning on just one side.
For this Blender Maple Sweet Potato Pie, I decided to add a bit of maple syrup to cover the pecans while they toast for a "candied" feel. Such a great addition!
Health Benefits of Sweet Potatoes
Starting your day with a serving of sweet potatoes is more than just delicious. These root veggies are also great for your health. Some important health benefits of sweet potatoes include:
- Improved digestion. They actually contain more fiber than regular potatoes! Sweet potatoes are also a great source of magnesium, which helps aid digestion.
- Boost Your Immune System. Sweet potatoes are rich in beta-carotene (a major antioxidant). This fuels your immune system to help protect your body against illness and foreign invaders. You'll also find plenty of vitamin C and B-complex, iron, and phosphorus in these tubers.
- Treat Stomach Ulcers. Sweet Potatoes can help soothe and repair the stomach and intestines. The immune-boosting vitamins also help cure stomach ulcers. In addition, the dietary fiber helps prevent constipation and acid formation. This can reduce the risk of ulcers.
- Other Benefits: Sweet potatoes are also naturally anti-inflammatory and can reduce arthritis, pain.
Homemade Caramel Sauce
To make your own creamy and sweet caramel sauce as an all-purpose recipe to use on anything from baked desserts to smoothies to mocktails or for this sweet potato pie.
Here’s what you need to make it:
- Brown sugar. Use organic sugar every time!
- Unsalted butter. If using salted butter, that's fine too! It'll add more of a salted caramel flavor.
- Heavy cream. I like to make sure that the heavy cream is organic.
Common Q + A's for this Blender Maple Sweet Potato Pie
Keep leftover pie tightly wrapped with heavy duty plastic wrap or foil and refrigerated for 3-4 days. Re-heat each slice in the oven at 350 degrees Fahrenheit until warmed through when serving.
If you don’t have Pastry Flour available for your pie crust, simply substitute for All-Purpose Flour. However, mixing them together (1:1 ratio) provides the best results in my opinion.
Yes! To make this pie vegan-friendly, see my Best Vegan Sweet Potato Pie.
Yup! To make the crust entirely gluten-free, simply substitute the flour with a great Gluten-Free flour option like Bob's Red Mill's GF 1-to-1 baking flour or All-purpose flour. If using any other flour, ensure that it has Xanthan Gum included or add 1 teaspoon in with any flour that doesn't. For the remaining ingredients, just make sure that you use arrowroot starch which is very GF-friendly.
Absolutely! You can certainly make this Sweet Potato Pie ahead of time. It’s even better if you make the pie the day before. Simply wrap the pie in plastic wrap and keep it in the fridge. A few hours before you plan to serve the pie, place it on the counter and serve at room temperature. Of course, you can always make the crust (and storing it in the fridge) about 2 days prior to making the actual pie.
Basically, cornstarch or arrowroot is used to help thicken the filling and ensure that it doesn't come out too runny, especially since it's more of a custard filling.
Not at all! A matter of fact it's said to not grease or flour your pie pans because the pie dough has enough butter to prevent sticking. Extra grease will change the texture of the crust.
Of course! You can always use store-bought sweet potato puree or a homemade version instead of baking or boiling your sweet potatoes. You'll need about 3-4 cups and I'd recommend adding an additional amount of cornstarch to the mix to help thicken it more. Also, because the puree is smooth, you wouldn't need to blend everything---just mix together in a bowl!
I definitely prefer to roast my sweet potatoes to further reduce the amount of excess liquid, however, you can boil them also! Just fill a pot with water, bring to boil and then add the cubed sweet potatoes. They generally take about 15-20 minutes or so to boil. Drain well and let cool completely before making filling ingredients in blender.
More Delicious Sweet Potato Recipes
Now that you've fallen in love with the sweet potatoes in this recipe, put them to good use with these other amazing recipes for the entire family:
- Sweet Potato Pie Smoothie
- Vegan Sweet Potato Cinnamon Rolls
- Sweet Potato Caramel Cheesecake
- Best Loaded Sweet Potato Mash
- Thick + Fluffy Sweet Potato Pancakes
- Mini Sweet Potato Pecan Pies
- Spicy Honey Sweet Potato Wedges
- 1-Layer Maple Sweet Potato Cake
- Sweet Potato Berry Breakfast Boats
- Fall Detox Sweet Potato Veggie Soup
- Chipotle Sweet Potato Quinoa Tacos
MADE OUR RECIPE(S)?
If you tried this Blender Maple Sweet Potato Pie recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you.
Blender Maple Sweet Potato Pie
Ingredients
CRUST:
- 1 ½ cups organic all-purpose flour (I prefer mixing both pastry flour + all-purpose; See FAQ!)
- 2 Tbsps organic cane sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
- ½ cup unsalted butter, VERY COLD + cubed or grated (See Notes!)
- ⅓ cup VERY COLD Almond milk, unsweetened (You can use dairy milk, if preferred)
- 1 teaspoon apple cider vinegar
FILLING:
- 2 lbs. organic sweet potatoes, peeled + cubed (About 2-3 medium potatoes)
- 2-3 Tbsps Extra virgin olive oil
- 6 Tbsps unsalted butter, melted
- ½ cup organic brown sugar
- 1 tablespoon cornstarch, organic
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon sea salt
- 2 large eggs, at room temp.
- ½ cup organic heavy cream
- ¼ cup pure maple syrup
- 2 tsps vanilla extract
OPTIONAL TOPPINGS:
- Whipped cream
- Maple roasted pecans (See Post for details)
- Caramel sauce, for drizzle
- Ice cream
- Meringue
OTHER:
- 1 egg wash (That's 1 egg + 1 tablespoon milk whisked)
Instructions
TO MAKE THE CRUST:
- In a measuring cup, add the milk and apple cider vinegar to create a "buttermilk", stir and set aside until everything activates and it slightly thickens, about 5-10 minutes.
- In a large bowl, add the all-purpose flour, sea salt, cinnamon, and cane sugar, whisking them all together.
- Add the cubed COLD butter and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
- Pour the COLD "buttermilk" mixture (slowly) and stir (working it together with one hand) until the dry ingredients are moistened. NOTE: If the ingredients feels a little too dry, add 1 tablespoon of milk at a time, until it’s moistened BUT not too wet!
- Once you’re able to form it into a ball and wrap it in plastic wrap and refrigerate for 1 hour (minimum), up to 1 and a half hours or of course overnight.
- In the meantime, roast the sweet potatoes.
ROAST THE SWEET POTATOES:
- Begin by preheating the oven to 400 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
- On the baking sheet, add the cubed sweet potatoes and drizzle with olive oil. Bake for 20-25 minutes on the bottom rack of oven or until potatoes are charred and tender. Remove and let cool completely.
BLEND TOGETHER THE FILLING:
- Add the cooled cubed roasted sweet potatoes, heavy cream, sugar, eggs, melted butter, maple syrup, vanilla, cornstarch, cinnamon, nutmeg, ginger, allspice, and salt into a high-powdered blender and blend until mixture becomes creamy and smooth.
ASSEMBLY:
- Preheat the oven to 375 degrees Fahrenheit and prepare a standard pie dish. NOTE: See FAQ for why you shouldn't grease the pie dish.
- Remove dough ball from the refrigerator and place it onto a lightly floured surface. Roll out dough ball using a rolling pin (not making it too thin), about ½-inch thick and gently placing it in your pie dish; working it around evenly. Be sure to do any folding or tucking of any excess pie crust.
PRE-BAKE CRUST:
- Once complete, poke tiny holes around the bottom of the crust using a fork, add parchment paper to the center of the crust and add "pie weights" atop it or flour atop parchment paper in the center of the crust and pre-bake the crust for 10-15 minutes. Remove from oven.
- Pour the sweet potato pie filling over crust and lightly brush the top of pie crust with egg wash.
- Bake for 60-65 minutes, until crust becomes golden brown and the center of the filling is only ‘slightly jiggly’. NOTE: If the crust begins to get too dark quickly, cover around the pie’s crust with foil paper, leaving the middle opened and exposed.
- Once done, remove from the the oven and let cool completely, about 1-2 hours. When cooled, place the pie in the refrigerator for at least 4 hours before serving and slicing. NOTE: Overnight is best.
- To serve, add your fave toppings like whipped cream, ice cream, caramel drizzle, and/or toasted nuts atop a slice of sweet potato pie and enjoy!
- Bon Appetit!
Tips & Tricks
- STORAGE: Keep leftover pie tightly wrapped with heavy duty plastic wrap or foil and refrigerated for 3-4 days. Re-heat each slice in the oven at 350 degrees Fahrenheit until warmed through when serving.
- FLOUR: If you don’t have Pastry Flour available for your pie crust, simply substitute for All-Purpose Flour.
- TIPS FOR THE PERFECT PIE CRUST: Be sure to check out my article on How to Make the Perfect Pie Crust!
- VEGAN OPTION: To make this pie vegan-friendly, see my Best Vegan Sweet Potato Pie.
- GLUTEN-FREE OPTION: To make the crust entirely gluten-free, simply substitute the flour with a great Gluten-Free flour option like Bob's Red Mill's GF 1-to-1 baking flour or All-purpose flour. If using any other flour, ensure that it has Xanthan Gum included or add 1 teaspoon in with any flour that doesn't. For the remaining ingredients, just make sure that you use arrowroot starch which is very GF-friendly.
- SALTED VS. UNSALTED BUTTER: You can always substitute the salted butter with unsalted butter. When doing so, you can omit the salt as an ingredient.
Nutrition
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This recipe is perfect and has become my go to Thanksgiving pie. I roast the potatoes skin on, instead of cubing.
Hi Edi! I'm so thrilled that you've been enjoying this recipe! Thanks so much for choosing to make it! Happy Thanksgiving! 🙂