Prep. Preheat the oven to 350 º F. Prepare pie crust according to directions or use your favorite store-bought pie crust. Set aside.
Make the Pie Filling. Add the cooked sweet potatoes and butter to a large mixing bowl. Mash the sweet potatoes until smooth. Add the butter, vanilla, milk, eggs, maple syrup and pecans to the mixing bowl and stir until well combined and smooth.
Assemble and bake. Pour the pie filling into the unbaked pie crusts. Bake each pie for 1 hour or until set in the center. Remove from the oven and rest for 5 -10 minutes before slicing and serving.
Notes
This recipe makes two 9-inch pies.
Make One Sweet Potato Pie and One Sweet Potato Pecan Pie
If you would like to make one as the traditional Southern sweet potato pie, then do not add the maple syrup and pecans to the batter initially. Pour half of the batter into one of the unbaked pie crusts. Then, add 2 tablespoons maple syrup and 1 cup of pecans to the remaining batter. Stir until well combined and then pour into the second unbaked pie crust.
Make Ahead Instructions
Prepare the pie crusts and pie filling. Store the pie crust in the freezer and store the pie filling in an airtight container in the refrigerator for up to 2 days. To bake, assemble the pie and bake as instructed.
Storage Instructions
To store, allow to cool completely. Cover with foil, plastic wrap or Bee's Wrap and store in the refrigerator for up 3 days.
Freezer Instructions
To freeze, allow to cool completely. Cover with foil and freeze for up to 2 months. To serve, thaw in the refrigerator overnight or until thawed completely.