Ingredients
- 1 unbaked 23 cm whole-wheat pie crust
- 500 g cooked sweet potato purée
- 2 eggs
- 180 ml evaporated milk
- 150 ml Québec maple syrup
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 tsp vanilla
Method
- Heat the oven to 175°C and place the crust on a baking sheet.
- Whisk sweet potato, eggs, evaporated milk, maple syrup, spices, salt, and vanilla until smooth.
- Pour into the crust and bake for 50 to 55 minutes, until the edges are set and the center still trembles slightly.
- Cool for at least 1 hour before slicing.
Conversion and rationale
Original sweetener (classic version): 150 g granulated sugar
Conversion used: Use 150 ml maple syrup for 150 g sugar and reduce evaporated milk by 60 ml. Bake at 175°C instead of 190°C to prevent over-browning.
Why Quebec maple syrup: Sweet potato supplies natural sweetness and fiber, allowing a thinner, lighter custard than many classic pies. Maple adds depth and a regional Québec identity.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →