Blender Maple Sweet Potato Pie

Sliced pie on stacked white plates with a fork and the whole pie in the background.

5 from 2 votes

This is the best Blender Maple Sweet Potato Pie for your holiday table, made with a flaky and buttery crust and creamy spice-filled sweet potato filling that is smooth and whip together with ease!

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Keyword: blender, dairy-free, dessert, easy, family-friendly, gluten-free, holidays, kid-friendly, pie, southern, sweet, sweet potatoes, thanksgiving, vegan

Servings: servings

Calories: 464kcal

Author: Shanika

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!

Notes

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 read tips within the post!
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