The holidays are the best time of year to spend with friends, family, and pie. Everyone will love gathering around and enjoying a slice of this maple sweet potato pie.
Thank you Karo® Corn Syrup for sponsoring this post.
It’s no secret that autumn is my favorite time of the year. I love everything about it. From the vibrant shades of orange, yellow, and red everywhere you look to the light rain and cozy sweaters; it’s all amazing.
We may occasionally miss out on summer berry picking at the farm, but we never miss the chance to go apple and pumpkin picking with hayrides, warm apple cider, and doughnuts. We carve pumpkins and decorate every inch of the house in autumnal decor.
Then there’s the pie. We love pie in this house. I, personally, am a fan of all pie. When I was a child, I remember visiting my great-grandmother and spending the day baking sweet potato pies with her. I’d help to roll out the dough, but of course, I’d always play with the dough and getting dirty with my sticky hands. She’d bake it up anyway and it’d be my own special pie. Dirty pie, that’s what I everyone said I called it.
Those were some of my favorite memories of my great-grandmother and I miss her dearly this time of year. I wish I found my love of baking while she was still alive so I could absorb all her knowledge and recipes. It’s one of many regrets I have.
I made this maple sweet potato pie using some memories I have about what we did together, flashes of memory I have stored deep in my mind, and adding some of my modern-day know-how. I know for sure my great-grandmother used heavy cream in her sweet potato pies. She also used Karo® Corn Syrup.
The Karo syrup helped with the end texture of the sweet potato pie, and added consistent sweetness without overwhelming the pie with other flavors. If I used just maple syrup in this pie, it would end up tasting only like maple. While the thought of a maple pie is amazing, I want this to be a maple sweet potato pie. And if my great-grandmother and chefs all use Karo for its quality and consistent performance, then it’s good enough for us, too.
This maple sweet potato pie is meant to feed a crowd, so I made it into a slab pie. The meringue on top is a showstopping finish that has a lovely light maple caramel flavor. You can make the pie the day before, and then quickly whip up the meringue and top when you are ready to serve!
Need More Pie?
Maple Sweet Potato Filling
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.