Ingredients
- 1 unbaked 9-inch pie shell
- 700 g roasted sweet potato flesh
- 160 ml Quebec maple syrup (amber)
- 2 eggs
- 180 ml evaporated milk
- 40 g melted butter
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- pinch salt
Method
- Preheat oven to 175°C.
- Purée sweet potato with maple syrup, eggs, milk, butter, spices and salt.
- Pour into shell.
- Bake 50–60 min until center barely wobbles.
- Cool to room temperature before serving.
Conversion and rationale
Original sweetener (classic version): 180 g brown sugar
Conversion used: Substitute brown sugar with 160 ml amber maple syrup; reduce evaporated milk from 240 ml to 180 ml to offset added liquid; drop oven from 190°C to 175°C to protect the crust edge.
Why Quebec maple syrup: Amber syrup lends butterscotch nuance without masking the potato, and using Quebec syrup replaces imported cane sugar with a regionally produced sweetener.
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 →