Sweet Potato Pie Paired With The Bruery's Autumn Maple

Alright, I know I'm a bit late but this is my Thanksgiving post.

So last night I went to a Cigar City beer vs wine dinner at Bash in Sunrise. Five courses, each paired with a beer and a wine. And then everybody votes on each course. Not surprisingly, beer won! But it was nice to go to one of these dinners and taste each course objectively and seriously see how much more I enjoy the beer with each course. I don't want to bash wine, but beer is just so much more versatile and compliments so many dishes incredibly well. My stance on beer was definitely reinforced :) 

Anyway, this year for Thanksgiving I opted for a sweet potato pie instead of a pumpkin pie. It was my first time making a sweet potato pie and I really enjoyed it. Ingredients included brown sugar, maple syrup, cinnamon, and nutmeg. So yummy! Really, who needs a pumpkin pie? 

The Bruery also strays from the typical pumpkin for their Fall seasonal. Their Autumn Maple, a Belgian style brown ale, is brewed with plenty of yams instead of pumpkin. It also uses maple syrup, molasses, vanilla, cinnamon, nutmeg, and allspice. So obviously, I had to make my pie again to pair the two. I think that at 10% abv the beer was a little too big for the pie, but it was enjoyable nonetheless.

Well speaking of Thanksgiving, even though it's already been two weeks, I want to share how thankful I am. I have to say I'm happier than I've ever been lately, which if you know me is a pretty big deal. I'm usually pretty jaded, bitter, and anxious. Nice qualities, huh? But I don't know what's wrong with me now. I'm happy. I am loving my new home, I'm really excited to start school next semester, I love all the friends I've been spending time with, and I feel very lucky to be part of the two best labs at FAU. So thanks to everyone that's part of my life right now :) Okay, I'll stop being lame and cheesy now. Back to the recipe.

  • 3 medium sweet potatoes, cooked
  • 3/4 cup evaporated milk
  • 1/4 cup maple syrup
  • 1/2 cup dark brown sugar
  • 1/4 cup butter
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1 tsp vanilla
  • 2 eggs
  • 9 inch graham cracker pie crust
Preheat oven to 350 degrees F. In a large bowl, mash the cooked potatoes with a fork. Add the rest of the ingredients to the bowl and stir to combine well. Pour the mixture into the pie crust. Bake for 1 hour. Allow to cool in refrigerator and top with whipped cream to serve.