Go Back
–+ servings

Classic Southern Brown Butter Sweet Potato Pie

Print Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Calories: 395
Ingredients Method Nutrition

Ingredients
  

All-Butter Flaky Pie Crust
  • 1 1/4 cups all-purpose flour plus extra for rolling
  • 1/2 tsp fine sea salt for crust structure
  • 1/2 cup unsalted butter very cold, cubed into small pieces (1 stick)
  • 4 tbsp ice water as needed to bring dough together
Brown Butter Sweet Potato Custard
  • 2 cups roasted sweet potato puree about 2 large roasted sweet potatoes, peeled and mashed smooth
  • 6 tbsp unsalted butter browned in a saucepan until nutty and fragrant (brown butter)
  • 3/4 cup dark brown sugar packed, gives deep caramel undertones
  • 1/4 cup granulated sugar for balanced sweetness
  • 3 large eggs room temperature
  • 3/4 cup evaporated milk or heavy cream
  • 2 tsp pure vanilla extract rich bourbon vanilla
  • 1 1/2 tsp ground cinnamon warm spice
  • 1/2 tsp freshly grated nutmeg essential Southern hallmark spice
  • 1/4 tsp ground ginger subtle warm aroma
  • 1/2 tsp kosher salt balances the rich custard
Maple Cinnamon Whipped Cream
  • 1 cup heavy whipping cream cold
  • 2 tbsp pure maple syrup for delicate woody sweetness
  • 1/2 tsp pure vanilla extract for whipped cream aroma
  • 1/4 tsp ground cinnamon plus extra for dusting pie slices

Method
 

Prepare & Blind Bake the Pie Crust
  1. Roll out the chilled pie dough on a lightly floured surface into a 12-inch circle. Gently transfer into a standard 9-inch deep-dish ceramic pie plate. Trim edges to a 1/2-inch overhang, fold under, and crimp with your fingers. Freeze pie shell for 20 minutes.
  2. Preheat oven to 375°F (190°C). Line the frozen pie shell with parchment paper and fill with pie weights or dry beans. Bake for 15 minutes, remove parchment and weights, and bake for another 5 minutes until bottom is dry and pale golden. Let cool while making filling.
Brown the Butter & Blend the Custard
  1. Melt 6 tablespoons of butter in a small light-colored skillet or saucepan over medium heat. Swirl occasionally for 4 to 5 minutes as the butter foams, sizzles, and turns a rich golden-amber with nutty toasted milk solids. Immediately pour into a heatproof bowl to stop cooking.
  2. In a food processor or high-speed blender, combine the roasted mashed sweet potatoes, warm browned butter (including all the nutty specks), dark brown sugar, granulated sugar, evaporated milk, room-temperature eggs, vanilla extract, cinnamon, freshly grated nutmeg, ginger, and salt.
  3. Blend on high for 60 to 90 seconds until the custard is exceptionally smooth, silky, aerated, and completely free of any stringy fibers.
Pour & Bake to Silky Perfection
  1. Reduce oven temperature to 350°F (175°C). Pour the silky sweet potato filling into the warm par-baked pie crust, smoothing the surface with a spatula.
  2. Bake at 350°F (175°C) for 50 to 55 minutes, shielding crust edges with foil if they brown too quickly. The pie is done when the edges are puffed and set, and the center has a gentle, gelatin-like wobble when nudged.
  3. Remove from oven and let cool completely on a wire rack at room temperature for at least 3 hours (custard sets as it cools). Transfer to refrigerator for 2 hours for cleanest bakery-style slicing.
Whip Cream & Serve
  1. In a chilled bowl, beat cold heavy cream, pure maple syrup, vanilla, and ground cinnamon until medium peaks form.
  2. Slice the chilled pie with a sharp knife wiped clean between cuts. Crown each slice with a billowy cloud of maple whipped cream and a delicate dusting of freshly grated nutmeg!

Nutrition

Serving: 1gCalories: 395kcalCarbohydrates: 48gProtein: 6gFat: 21gSaturated Fat: 12gCholesterol: 95mgSodium: 260mgPotassium: 380mgFiber: 3gSugar: 28gVitamin A: 620000IUVitamin C: 5mgCalcium: 1200mgIron: 0.3mg

Tried this recipe?

Let us know how it was!