Browne Butter Sweet Potato Pie

Sweet Potato Pie is a classic Thanksgiving dessert recipe and this one starts with a delicious brown butter that adds depth and warmth to an already amazing pie.

Course Dessert

Cuisine American

Keyword Brown Butter Sweet Potato Pie, Browned Butter Sweet Potato Pie, sweet potato pie

Prep Time 45

Cook Time 55

Total Time 1 40

Servings

Calories 494kcal

Author Ang Paris

Equipment

Ingredients

2 Homemade or store-bought 9-inch pie crust
½ cup unsalted butter, cubed
2 cups mashed sweet potato (about 1.5 pounds)
½ cup light brown sugar packed
¾ cup granulated sugar
½ cup evaporated milk
2 eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon cookie nip (or ½ teaspoon caramel flavoring + ½ teaspoon butter flavoring) optional
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
1 ½ tablespoon all-purpose flour

Instructions

Preheat the oven to 350℉
Place the unsalted butter in a saucepan and bring it to a boil over a high heat, whisking continuously to scrape the bottom of the pan so that the butter doesn’t burn and blacken.
½ cup unsalted butter, cubed
Once boiling, reduce the setting slightly to medium high heat and continue to cook the butter for an additional 7-8 minutes.
Remove the butter from the heat when it begins to brown and gives off a nutty aroma.
Cool your butter for about 30 minutes in a glass jar or container together with any brown bits.
While the butter cools, prepare 5-6 medium-sized sweet potatoes by peeling and chopping them.
2 cups mashed sweet potato (about 1.5 pounds)
Bring the pot of potatoes to a boil, cooking them for about 15 minutes under they are tender.
Drain your cooked potatoes and mash them.
Add the brown butter to the mashed sweet potatoes, mixing until smooth.
Next, add in the sugars, evaporated milk, eggs, vanilla, cookie nip, cinnamon, nutmeg, allspice, and flour. Mix with an electric hand mixer until combined.
½ cup light brown sugar packed, ¾ cup granulated sugar, ½ cup evaporated milk, 2 eggs, room temperature, 1 teaspoon vanilla extract, 1 teaspoon cookie nip (or ½ teaspoon caramel flavoring + ½ teaspoon butter flavoring), ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon allspice, 1 ½ tablespoon all-purpose flour
Cover the edges of the pie crust with aluminium foil (to keep from burning) and pour the filling into the pie crust.
2 Homemade or store-bought 9-inch pie crust
Position the pie crust on a baking sheet to keep it level while baking for 45-55 minutes.
Remove the baked pie from the oven and allow it to cool at room temperature so that the center sets.
This pie can be served warm although its best to allow it sufficient time to fully set.

Nutrition