Brown Butter Sweet Potato Pie

There’s sweet potato pie, and then there’s Brown Butter Sweet Potato Pie. This version is rich, cozy, and full of deep caramel flavor that tastes like fall in every bite.

It’s the kind of dessert that feels like a warm hug.

The texture is silky smooth, the flavor is layered with cinnamon, nutmeg, and vanilla, and that hint of brown butter adds something extra that makes people stop mid-bite and say, “Wait… what is that?” Once you try it this way, you’ll never make sweet potato pie the same again.

Special Tips for a Perfect Sweet Potato Pie

Puree your sweet potatoes for the smoothest filling.Even if you mash them well, small fibers can make the pie a little grainy. For that silky, custard-like texture, blend or puree the sweet potatoes in a food processor before adding the other ingredients. It makes all the difference.

Use roasted sweet potatoes.Roasting brings out their natural sweetness and adds a deeper, caramelized flavor to the filling.

Do not overbake.Once the center is just set, remove it from the oven. The pie will finish cooking as it cools.

Brown the butter carefully.When it turns golden and smells nutty, remove it from the heat right away. Burnt butter can make the pie taste bitter.

Let it chill before serving.Sweet potato pie tastes even better after it has rested. Chill it for a few hours or overnight for the best flavor and texture.

YIELD: 2 PIES

3 large sweet potatoes, cooked & puréed

1 stick salted butter, browned

12oz evaporated milk

1 tsp pure vanilla bean paste

(can be substituted with vanilla extract)

2 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp ground ginger

3/4 cup granulated sugar

1/4 cup brown sugar

1 tbsp flour

3 eggs, room temperature & slightly beaten

Two 9inch pie crusts, room temperature

1. Preheat oven to 350 degrees

2. Melt butter in a pot over medium heat. Cook until browned. Set aside to cool.

3. Purée cooked sweet potatoes in a blender until smooth.

4. In a large bowl, add puréed sweet potatoes, browned butter, milk, vanilla, spices, sugar, flour, and eggs.

5. Pour into pie crust.

6. Bake for 55 minutes. The edges should be firm, and the center should have a slight jiggle.

7. Remove from oven and let the pie cool completely until the middle is set

8. Refrigerate for 3-4 hours for a dense & creamy texture.