Ingredients
- 1 blind-baked 23-cm pastry shell
- 500 g cooked mashed sweet potato
- 150 ml Québec maple syrup
- 2 large eggs
- 180 ml evaporated milk
- 60 ml heavy cream
- 45 g melted unsalted butter
- 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp nutmeg
- 1/2 tsp salt
Method
- Whisk sweet potato, maple syrup, eggs, evaporated milk, cream, butter, spices, and salt until smooth.
- Pour into the blind-baked shell and place on a baking sheet.
- Bake at 175 °C for 15 minutes, reduce to 160 °C, and bake 35–45 minutes until the center trembles slightly.
- Cool for at least 60 minutes before slicing.
Conversion and rationale
Original sweetener (classic version): 150 g granulated sugar
Conversion used: Replace 150 g sugar with 150 ml maple syrup and reduce the evaporated milk by about 60 ml; bake 15 °C below the classic 190/175 °C schedule.
Why Quebec maple syrup: Maple reinforces sweet potato, butter, and warm spices with a toasted flavor. It also gives this Southern-style pie a natural Québec adaptation.
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 →