Sweet Potato Pie at The Little Shop of Olive Oils

Sweet Potato Pie with Maple Balsamic Whipped Cream


For the Pie

  • 2 Large Sweet Potatoes (around 2 lbs), peeled and cut into chunks
  • 1 Cup Granulated Sugar
  • 1/2 Cup Unsalted Butter, melted
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 1/4 tsp Nutmeg, grated
  • 1/2 tsp Cinnamon
  • 1/4 tsp Salt
  • 1 Cup Whole Milk
  • 1 Unbaked Pie Crust (9 inches)

For the Maple Balsamic Whipped Cream

For Garnish


  • Preheat your oven to 375°F (190°C).
  • Place sweet potato chunks in a large pot and fill with water until they are covered.
  • Bring to a boil and cook until tender, around 20-30 minutes.
  • Once cooked, drain the water and allow them to cool.
  • Mash the sweet potatoes in a large mixing bowl.
  • Add the granulated sugar, melted butter, eggs, vanilla extract, nutmeg, cinnamon, and salt to the mashed sweet potatoes. Mix well to combine.
  • Gradually add the milk, continuing to mix until the filling is smooth and well combined.
  • Pour the sweet potato mixture into the unbaked pie crust.
  • Place in the preheated oven and bake for about 45-55 minutes, or until a knife inserted into the center comes out clean.
  • Let the pie cool to room temperature.
  • In a large mixing bowl, whip the heavy cream until soft peaks form.
  • Gradually add the maple syrup, maple balsamic vinegar, and sugar while continuing to whip until stiff peaks form.
  • Once the pie is cool, dollop or pipe the whipped cream on top of the pie and sprinkle with brown sugar.
  • Drizzle a little extra virgin olive oil over the whipped cream before serving, if desired.
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