Brown butter sweet potato pie
Brown butter took my sweet potato pie to another level 🤎🥧
If you’ve never browned your butter before making sweet potato pie, you’re missing out. It adds a rich, caramel-like flavor that makes every bite taste homemade and extra cozy. This pie is silky, perfectly spiced, and guaranteed to disappear at the dessert table.
* (1/2 stick) unsalted butter (browned)
Filling
* 2 cups mashed roasted sweet potatoes (about 2 medium-large sweet potatoes)
* Brown butter (from above)
* ½ cup light brown sugar
* ¼ cup granulated sugar
* 1 large eggs, room temperature
* ½ cup evaporated milk
* 1 tsp vanilla extract
* ½ tsp butter extract (optional but highly recommended)
* 1 tsp ground cinnamon
* ½ tsp ground nutmeg
* ½ tsp kosher salt
Crust
* 1 9-inch pie crust (homemade or store-bought)
Prepare the filling
* Heat oven to 350°F (175°C).
* In a large bowl, whisk together all ingredient.
3. Fill the crust (prebake for 10 minutes)
* Pour filling into the pie crust.
* Gently tap the pie pan to remove air bubbles.
4. Bake
* Bake for 50–60 minutes, until the edges are set and the center has a slight jiggle.
* If the crust browns too quickly, cover the edges with foil.
5. Cool
* Let cool completely, then refrigerate for at least 4 hours (overnight is even better).
Tips
* Roasting the sweet potatoes instead of boiling gives the pie a sweeter, more concentrated flavor.
* For an ultra-smooth filling, blend it in a food processor or blender before pouring it into the crust.
* The pie tastes even better the next day after the flavors have had time to develop.
Brown butter is truly a game-changer when it comes to baking sweet potato pie. From personal experience, browning butter before mixing it into the filling adds a deep caramelized flavor that you just can’t get from regular melted butter. It elevates the taste profile and creates a comforting aroma that fills your kitchen as the pie bakes. One thing I learned is that roasting the sweet potatoes instead of boiling them makes a significant difference as well. Roasting concentrates their natural sweetness and gives the pie a more robust flavor. After roasting, I mash them smoothly, and sometimes I use a blender to achieve an ultra-creamy texture, which makes the pie filling silky and luscious. For the spices, cinnamon and nutmeg are essential, but I find that adding a subtle touch of butter extract really enhances the butter’s flavor without overpowering the sweetness. The combination of evaporated milk and the two types of sugar (light brown and granulated) balances creaminess and sweetness perfectly. If you’re new to pie baking, a helpful tip is to prebake the crust for 10 minutes before pouring in the filling. This prevents the crust from becoming soggy as it bakes with the custard-like filling. During baking, if you notice the crust edges browning too quickly, cover them with foil to avoid burning. Finally, patience is key: allowing the pie to cool completely and refrigerating it overnight not only helps it set but also lets the flavors meld beautifully. The next day, every bite just melts in your mouth with rich, warm flavors. In summary, using brown butter and roasted sweet potatoes combined with these baking tips will help you create a truly memorable sweet potato pie that tastes homemade, cozy, and irresistible for family gatherings or holidays.
I love sweet potato pie