Sweet Potato Pie with Maple Balsamic Whipped Cream
Share
The holidays are coming and they are all about comfort, warmth, and just the right amount of indulgence — and this pie checks every box. Our Sweet Potato Pie with Maple Balsamic Whipped Cream is a fresh take on a beloved classic, adding a rich, tangy twist that makes it unforgettable.
The filling is creamy and perfectly spiced, while the whipped cream — made with our Maple Balsamic Vinegar — brings a light sweetness and subtle depth that turns each bite into something special. A final drizzle of extra virgin olive oil ties it all together with a smooth, velvety finish.
It’s the kind of dessert that makes everyone pause for just a second before taking that first bite — and then ask for seconds. Whether you’re hosting family dinner or sending appreciation gifts this season, this pie is a warm reminder that the best moments are shared around the table.
Perfect pairing: Roasted Walnut Oil
Sweet Potato Pie with Maple Balsamic Whipped Cream
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Author:
The Little Shop of Olive Oils
Servings
8
Prep Time
30 minutes
Cook Time
50 minutes
A cozy holiday classic with a gourmet twist — creamy sweet potato pie topped with maple balsamic whipped cream. Sweet, tangy, and perfectly spiced, it’s a dessert that brings warmth and joy to every table.
Ingredients
- 2 large sweet potatoes (about 2 lbs), peeled and chopped
- 1 cup granulated sugar
- ½ cup melted unsalted butter
- 2 eggs
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 1 cup whole milk
- 1 unbaked 9” pie crust
- 1 cup heavy whipping cream
-
2 tbsp Maple Balsamic Vinegar
- 2 tbsp maple syrup
- 1 tbsp brown sugar
-
Drizzle of Walnut Oil
- Sprinkle of brown sugar or crushed pecans
Directions
- Preheat to 375°F (190°C).
- Boil sweet potato chunks until tender (20–30 minutes). Drain and cool.
- Mash sweet potatoes, then add sugar, butter, eggs, vanilla, cinnamon, nutmeg, and salt. Gradually stir in milk until smooth.
- Pour mixture into the unbaked crust and bake for 45–55 minutes, or until a knife inserted in the center comes out clean. Let cool completely.
- In a chilled bowl, beat the cream to soft peaks. Add maple syrup, maple balsamic vinegar, and brown sugar. Continue whipping until stiff peaks form.
- Spread or pipe whipped cream over the cooled pie. Finish with a light drizzle of olive oil and a sprinkle of brown sugar or pecans.
Recipe Note
- Keep whipped cream chilled until ready to serve.
- This pie pairs beautifully with a hot cup of spiced coffee or mulled wine.