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–+ servings
overhead photograph of a brown butter sweet potato pie

Brown Butter Sweet Potato Pie

Brown butter sweet potato pie is a rich, nutty twist on the classic Southern dessert. With smooth roasted sweet potatoes, warm spices, and the depth of browned butter, this custard-style pie is a memorable addition to any Thanksgiving table.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Servings 1 pie

Ingredients
  

Crust

Brown Butter Sweet Potato Pie Filling

  • 650 g Sweet Potatoes*, roasted and peeled (1lb7oz) This is about 2-3 large sweet potatoes
  • ⅝ cup Brown Sugar (125g)
  • 1 tbsp Vanilla Extract (15mL)
  • 2 tsp Ground Cinnamon
  • ¼ tsp Salt
  • ½ cup Brown Butter (113g)
  • 2 Eggs
  • 1 cup Whole Milk (240mL)

Instructions
 

Prepare a Pie Crust

  • Before beginning to make this pie, prepare a dark, blind-baked pie crust. Almost any other crust of your choosing can be used as well. Instructions for an all-butter crust can be found here.

Roast the Sweet Potatoes

  • Preheat oven to 400°F (200°C).
  • Rub 2-3 sweet potatoes with a neutral oil, and poke all over with a fork.
  • Bake for ~50 minutes until easily pierced through with a fork.
  • Let cool and then carefully peel the skin off.

Brown the Butter

  • Melt 1¼ sticks of butter in a small pot.
  • Over low heat, bring the butter to a boil and watch as it begins to brown.
  • When the butter reaches the desired level of brownness, strain through a fine mesh sieve and measure out ½ cup.

Making the Brown Butter Sweet Potato Pie

  • Preheat oven to 350°F (175°C). Place the prepared dark-baked pie crust on a parchment-lined baking sheet.
  • In a food processor, combine roasted sweet potatoes (cut into chunks), brown sugar, browned butter, salt, cinnamon, and vanilla. Blend until smooth.
  • Add eggs and blend again until fully incorporated.
  • Transfer mixture to a large mixing bowl. Add milk and blend with an immersion blender or whisk until smooth.
  • If desired, brush crust edges with heavy cream for a golden finish. (optional)
  • Pour filling into the crust, filling just below the rim.
  • Bake 25–35 minutes, until edges are puffed and set while the center retains a slight jiggle.
  • Remove from oven and let cool before serving.
    close up photograph of a slice of brown butter sweet potato pie in a flaky pie crust

Notes

  • Beauregard, jewel, and garnet varieties of sweet potatoes work best for this recipe.
Keyword brown butter, holiday pie, sweet potato, sweet potato pie, thanksgiving, thanksgiving pie
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