Brown Butter Sweet Potato Pie
Brown Butter Sweet Potato Pie is the perfect over-the-top Thanksgiving dessert with it's nutty caramely flavor paired with all of the warm spices of the classic silky sweet potato pie.
Servings: 2 9-inch pies
Ingredients
- 2 homemade or store-bought 9-inch pie crusts
- 1/2 cup butter cubed
- 2 cups mashed sweet potato about 1.5 pounds or 5 medium sweet potatoes
- 1/2 cup light brown sugar packed
- 3/4 cup granulated sugar
- 1/2 cup evaporated milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon caramel extract optional
- 1/2 teaspoon butter extract optional
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 1/2 tablespoons all-purpose flour
Instructions
- Peel the sweet potatoes and chop them up.
- Place them in a large saucepan and cover with water. Place over medium heat and let them boil until fork tender, about 15 to 20 minutes. This time will depend on the size of your chopped sweet potatoes.
- Drain the sweet potatoes well.
- Place the sweet potatoes in a large mixing bowl. Mash them with either a potato masher or a hand mixer until smooth. Let cool while you work on the brown butter and pie crust.
- In a medium saucepan over medium high heat, add in the butter. Let it melt and become a deep brown color. It will foam up and then you’ll start seeing the brown bits in the center of the foam and it’ll start to smell nutty. I cooked mine for 8 to 10 minutes.
- Remove from the heat and pour the brown butter with the brown bits in a bowl to cool for about 30 minutes.
- While the brown butter is cooled, preheat the oven to 350 degrees F.
- Place one of the pie crusts on a lightly floured surface and roll out into a 12-inch circle.
- Once your circle is rolled out, fold the dough in half and pick it up and place it into a 9-inch pie plate. Unfold the dough and gently push the dough into the bottom and sides, working out all of the folds.
- Trim the crust that hangs over the side of the pie plate so there’s only ½ inch of overhang.
- Tuck the ½ inch of pie crust that hangs over the side of the pie plate underneath the crust and crimp the edges with your fingers or a fork.
- Repeat with the second pie crust.
- Add the brown butter to the sweet potatoes and beat with a hand mixer on medium speed until smooth.
- Add in brown sugar, granulated sugar, evaporated milk, eggs, vanilla, cinnamon, nutmeg, allspice, and flour. Beat until the eggs are completely incorporated.
- Cover the edges of the pie crust with aluminum foil (to keep them from burning).
- Pour half of the sweet potato filling into each pie crust.
- Place the pies in the preheated oven and bake for 45-55 minutes until the edges and the center are set and moves like set-up jello.
- Remove from oven and let cool completely to set up.
- Store in a pie container or covered in the refrigerator.
Notes
Storage: Once cooled completely, store in an airtight container in the refrigerator for up to 5 days.
Freezing: Let the sweet potato pie cool completely. Wrap it tightly in two layers of plastic wrap and then a layer of heavy-duty aluminum foil. You can also use a freezer-safe container. Place in the freezer for up to 3 months.
Thaw: Place in the fridge overnight to thaw.
Nutrition
Calories: 2111kcal | Carbohydrates: 281g | Protein: 27g | Fat: 100g | Saturated Fat: 47g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 36g | Trans Fat: 2g | Cholesterol: 304mg | Sodium: 1307mg | Potassium: 1849mg | Fiber: 14g | Sugar: 153g | Vitamin A: 55622IU | Vitamin C: 56mg | Calcium: 396mg | Iron: 8mg
