Pumpkin & Maple-Glazed Sweet Potato Pie

As someone who gets annoyed with food trends really fast, I’m surprised at how much my obsession with pumpkins has continued for the third consecutive fall now. Of course, I’m not dropping to the level of adopting this Pumpkin Spice Diet, but I do look forward to the smell of pumpkin wafting through my food and drink – with some of my favorites being pumpkin bread, pumpkin beer and this pumpkin pie (sadly though, pumpkin pies were found to account for only 3% of all orders out of all dishes featuring pumpkin). This is also the third Thanksgiving in a row that I’ve made this pie – the first year I made it with pumpkin and candied yams, the second time around with pumpkin and regular canned yams, and this year, finally, my favorite combination, pumpkin and maple-glazed sweet potatoes.

I got the idea of using maple-glazed sweet potatoes when I was walking through Whole Foods. I normally dislike the sickly sweet taste of corn syrup (which is present in candied yams), so the idea of using maple-glazed products appealed to me, especially given that this recipe already uses some maple syrup. So I decided to substitute yams with these maple-glazed sweet potatoes this time around. Before I had even put this pie in the oven, the scent of the pumpkin, cinnamon, nutmeg, maple syrup and sweet potatoes was floating through my kitchen, cut through with the sharp taste of ginger. I baked it on a graham cracker crust, and let it set overnight in the refrigerator and we were good to go for Thanksgiving next day!

Pumpkin-Sweet Potato Pie


Graham Cracker Crust

Filling – Adapted from Smitten Kitchen – Makes enough filling for two 9-inch pies

  • 3/4 cup heavy cream
  • 3/4 cup whole milk
  • 3 large eggs plus 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 (15-ounce) can pumpkin puree
  • 1 and 1/2 cup maple-glazed mashed sweet potatoes*
  • 2/3 cup sugar
  • 1/3 cup maple syrup
  • 1/2 teaspoons grated fresh ginger
  • 1 and 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon table salt


Click here for directions for Graham Cracker Crust

  1. This recipe needs a 10 inch pie plate. Pre-bake the graham cracker crust for 5-7 minutes at 350 F. Once done, let it cool at room temperature.
  2. Increase oven temperature to 400 degrees F.
  3. Whisk cream, milk, eggs, yolks and vanilla together in medium bowl.
  4. Combine pumpkin puree, mashed sweet potatoes, sugar, maple syrup, ginger, cinnamon, nutmeg and salt in large heavy-bottomed saucepan; bring to sputtering simmer over medium heat, 5 to 7 minutes.
  5. Continue to simmer pumpkin mixture, stirring constantly, until thick and shiny, another 5 to 7 minutes.
  6. Remove pan from heat. Whisk in cream mixture slowly, until fully incorporated. (Make sure that the filling is not too hot, otherwise your eggs may get scrambled as you are whisking in the cream mixture)
  7. Run mixture through a blender if it does not have a smooth consistency and then transfer to warm pre-baked pie shell.
  8. Return pie plate with baking sheet to oven and bake pie for 10 minutes.
  9. Reduce heat to 300 degrees. Continue baking until edges are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer.
  10. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. (The pie finishes cooking with resident heat; to ensure the filling sets, cool it at room temperature and not in the refrigerator.)

* – Bought from Whole Foods

Besides this pie, it was also my second year of making this spiced pecan pie! What are some of your favorite Thanksgiving desserts?

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Roasted Sweet Potato Poblano Salad

As someone who ordinarily detests MBA students, or at the very least, Yale MBA students, I was very happy when their building relocated from right next to our political science department to about 5-7 minutes away. Two weeks ago, my friends and I were even more pleased to discover that the Yale School of Management cafeteria was having its trial week, where it was handing out different kinds of food – for free! Being conditioned to seek out free food as graduate students, we headed there for lunch all week until the free food week was, alas, over. One of my favorite things that I had there was this sweet potato and poblano salad – this salad single-handedly changed my opinion about sweet potatoes. When combined with fresh, roasted ingredients that pack a ton of flavor, this salad by itself seemed like a meal and I couldn’t wait to replicate it at home. I finally got around to doing so this weekend, but I made a slight modification to the meal we had – to make it have more protein and be more hearty, I replaced the roasted red peppers with some black beans. I also crushed some baked tortilla chips on top of the final salad to give it some texture and crunch. If you’re a big fan of roasted red peppers, you can go ahead and add those as well. My main suggestion while preparing this dish would be to use the freshest ingredients possible – fresh peppers and fresh corn that you roast at home, as it really enhances the flavor, instead of giving a bland or salty flavor that might come with bottled or frozen ingredients.

Roasted Sweet Potato Poblano Salad


  • 4 large poblano peppers
  • 2 large sweet potatoes
  • 4 tablespoons olive oil
  • 2 teaspoons cumin (I used 3 because I love a little extra)
  • 1/2 bunch of cilantro, chopped
  • 14 ounces of black beans, rinsed and drained
  • 2 corn cobs
  • 1 diced red onion
  • 3-4 tablespoons freshly squeezed lime juice
  • Salt (to season)
  • Paprika (to season)


  1. Preheat broiler to high.  Line the baking sheet with foil.  Spray peppers with non-stick spray. Place on baking sheet 4 inches below broiler.  Roast peppers until skins are blistered and black, about 15 minutes on one side and 5 minutes on the other side.  Remove peppers to a bowl, cover with plastic wrap and set aside to cool. Alternatively, store the peppers in a paper bag and let them cool.
  2. Cut sweet potatoes into 3/4 inch cubes and boil them for 10-15 minutes
  3. Set oven to bake at 375 degrees F.
  4. In a mixing bowl, combine sweet potatoes, onions, olive oil, cumin, salt and half of the cilantro.  Mix well.  Spread sweet potatoes onto baking sheet; roast in oven until tender, about 30 minutes, stirring halfway through.
  5. Now, roast your corn. You can choose to do it whichever way you are familiar with – I just put the entire cob with the husks in the oven for about 20-30 minute or until about the corn is soft and you can smell it. You can also choose to grill it. Once the corn is roasted, wait for it to cool.
  6. Meanwhile, peel peppers, cut off their stems and remove seeds. Since the seeds of poblano peppers are extremely spicy, the level of heat you want in this dish should correlate with how careful you are in ensuring whether you want any seeds in your seeds.  Cut flesh into 1/2 inch squares.
  7. Remove sweet potatoes from oven, set aside until cool, about 10-20 minutes.
  8. Take the cooled corn cobs and remove the husks. Now remove the corn from the cob and toss it with some salt, lemon juice and paprika.
  9. In a bowl, combine roasted sweet potatoes, roasted onions, roasted poblano peppers, beans, the seasoned corn, lime juice, and remaining cilantro and season it with salt.  Toss gently.  Serve cold. Enjoy!

Baked Potato and Leek Soup with Cheddar and Bacon

This one is one of my favorite soup recipes – it’s warm, filling and a very hearty winter soup, which continues to be apt even in March, when it’s still quite cold here in the North-East. I wasn’t too excited about this recipe when I first saw it because it wasn’t too colorful and I like having food that have a lot of colors, so my friend decided to spice things up a little by adding some sriracha sauce. I was very skeptical about the addition, but it definitely gave the soup that extra kick that it needed (at least for me, but then again, I love spicy food!). The sauce definitely made it more colorful and inviting than just a cream soup. I would suggest doing the same, perhaps adding a few drops of sriracha to try it out first. For those who want to make it more healthy, I would suggest cutting down on the bacon – I usually add a little less because I like the crunch that it provides, but not all the fat that comes with it.


Recipe adapted from Fine Cooking Comfort Food. Gives 4-5 servings.


  • 2 medium russet potatoes (about 1/2 lb. each)
  • 4 thick slices bacon, cut into 1/2-inch dice
  • 1/4 cup unsalted butter
  • 1/2 cup milk
  • 2 1/2 cups sliced leeks (about 2 medium leeks; white and light green parts), rinsed well
  • 1/2 cup sour cream
  • 2 medium cloves garlic, minced
  • 1 cup grated sharp Cheddar
  • Kosher salt and freshly ground black pepper
  • 4-5 tablespoons thinly sliced scallion greens or fresh chives
  • 2 cups homemade or lower-salt chicken broth
  • sriracha sauce, optional


  • Scrub the potatoes in water, pat dry, and pierce in several places with a fork. Warm them in a microwave until very tender when pierced with a fork, about 8-10 minutes. Let cool completely on a wire rack.
  • Melt the butter in a soup pot over medium-low heat. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 10 minutes. Add the broth and 2 cups water. Bring to a simmer over medium heat and cook until the leeks are very tender, about 20 minutes.
  • Meanwhile, put the bacon in a skillet and cook over medium heat, stirring occasionally, until browned and crisp, 8 to 10 minutes. Transfer the bacon bits with a slotted spoon to a saucer lined with paper towels to drain and cool.
  • When the potatoes are cool, cut one of them in half lengthwise. Use a large spoon to scoop the flesh in one piece from each half. Cut the flesh into 1/2-inch cubes and add to the pot with the leeks. Purée the contents of the pot until very smooth. A hand blender would work really well here, because it can be a pain to transfer the mixture to an ordinary blender.
  • After pureeing, heat the soup over medium low. In a small bowl, whisk the milk and sour cream until smooth and then whisk this into the soup, along with 1/2 cup of the Cheddar. The soup should be fairly thick, but if it seems too thick, thin it with a little water. Season to taste with salt and pepper. Serve garnished with the remaining Cheddar, the bacon bits, and the scallions or chives.