The best brown butter sweet potato recipe!!!
This sweet potato pie recipe is perfect for the holidays. Part 8 of my Holiday Edition recipes!!!
4 large sweet potatoes
1 stick unsalted butter
1 cup light brown sugar
1 cup white sugar
5 eggs
1.5-1 cup heavy whipping cream
2 tsp real vanilla extract
2 tsp cinnamon ( use less if you want I like extra)
1 tsp nutmeg
1tsp ground ginger
A splash of orange juice (add more if you like)
2-2 1/2 all purpose flour
Note: this recipe was enough for 1 deep dish pie and 11 minis(muffin size) please adjust measurements if needed
I baked the minis on 350 30mims and the whole pie 350 for 1 hour
Allow (whole)pie to completely cool and place in the refrigerator to set properly 2-4 hours. 24 hours for best results. I personally don’t follow this rule for my minis. My family eats the minis as soon as they cool down.
Brown butter, also known as beurre noisette in French, is made by heating butter until the milk solids caramelize and the water evaporates:
1. Melt butter
In a light-colored saucepan or skillet over medium-high heat, melt unsalted butter.
2. Cook
Cook the butter until it boils, simmers, and sputters, and turns golden brown with a nutty aroma. The milk solids will separate into brown flecks and sink to the bottom of the pan. This process usually takes about 2–7 minutes.
3. Cool
Pour the browned butter into a glass container to cool. The dark bits at the bottom of the pot contain the most flavor, so don't leave them behind.
Brown butter can be used in both sweet and savory dishes. It has a richer, deeper flavor than regular butter, and can be used to top vegetables, baked into desserts, or served with fish. You can store brown butter in the refrigerator for up to a week, or in the freezer for up to three months.
Here are some tips that might help:
Stirring constantly ensures even cooking.
Use a light-colored pan so you can easily see when the butter has browned.
If you want to use brown butter in a baking recipe that calls for softened butter, make sure it cools and solidifies first.
#holidayrecipe #sweetpotatopie #dessert #thanksgiving #holidaydesserts
If you're looking to expand your sweet potato dessert repertoire beyond the classic pie, a great option is turning this brown butter sweet potato base into a snacking cake or cobbler. Using the same deeply flavorful browned butter enhances the richness and adds an irresistible nutty aroma. For instance, try folding in chopped pecans or even a handful of dried cranberries to add texture and an extra layer of holiday flavor. When baking smaller servings like mini pies or snacking cakes, I recommend baking at 350°F for about 25-30 minutes; keep an eye on them to avoid overbaking. Regarding butter choices, unsalted butter is ideal for controlling the saltiness in your pie, especially since sweet potatoes and brown sugar bring their own sweetness. However, salted butter can add a subtle savory contrast if you prefer. For those who like to experiment, a sweet potato puree made with brown butter lends itself beautifully to layering in trifles or spreading between cake layers. You can also whip the puree with a bit of cream cheese for a smooth, tangy filling. And if you're interested in simpler recipes, a quick 3-ingredient sweet potato pie is possible by combining sweet potato puree, eggs, and brown sugar, but the brown butter addition here truly elevates the flavor. Finally, always allow your pie or mini pies to cool and chill for a few hours to let the flavors meld and the texture set perfectly. Cutting into a chilled pie ensures clean slices and enhances the eating experience.
I do this but add condensed milk 🤌🏾🔥🔥 will make you cry it’s so good