Brown Butter Sweet Potato Pie

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Brown Butter Sweet Potato Pie

Get ready to elevate your dessert game with a mind-blowing Brown Butter Sweet Potato Pie that's about to become your new obsession! Imagine a perfectly golden crust cradling a silky-smooth, warmly spiced sweet potato filling, enhanced by the magical transformation of brown butter that adds an irresistible nutty depth. This isn't just another pie – it's a culinary experience that will have your guests begging for the recipe and wondering how you became such a baking genius.

Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 8 servings

Ingredients

  1. 1 pie crust
  2. 2 cups mashed sweet potatoes
  3. 1/2 cup brown sugar
  4. 1/4 cup unsalted butter, browned
  5. 1/2 cup heavy cream
  6. 2 large eggs
  7. 1 teaspoon vanilla extract
  8. 1 teaspoon cinnamon
  9. 1/2 teaspoon nutmeg

Instructions

  1. Preheat the oven to 375°F (190°C). Position a rack in the center of the oven.
  2. In a small saucepan, melt the unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and develops a nutty aroma. This should take about 5-7 minutes. Remove from heat and let cool slightly.
  3. In a large mixing bowl, combine the mashed sweet potatoes, brown sugar, browned butter, heavy cream, eggs, vanilla extract, cinnamon, and nutmeg. Whisk thoroughly until the mixture is smooth and well-incorporated.
  4. Roll out the pie crust and carefully transfer it to a 9-inch pie dish. Crimp the edges decoratively and trim any excess dough.
  5. Pour the sweet potato filling into the prepared pie crust, spreading it evenly with a spatula.
  6. Place the pie in the preheated oven and bake for 45-50 minutes, or until the filling is set and the crust is golden brown. The center should be slightly jiggly but not liquid.
  7. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours. This allows the filling to set properly.
  8. Optional: Serve with whipped cream or a sprinkle of additional cinnamon on top.
  9. Store the pie in the refrigerator for up to 4 days, covered with plastic wrap.

Tips

  1. Brown Butter Technique: Watch your butter carefully when browning. The line between perfectly nutty and burnt is thin. Remove from heat when it turns a golden amber color and smells wonderfully nutty.
  2. Sweet Potato Prep: For the smoothest filling, use freshly roasted and mashed sweet potatoes, or ensure canned sweet potatoes are well-pureed.
  3. Crust Protection: If the pie edges brown too quickly, cover them with aluminum foil to prevent burning.
  4. Cooling is Crucial: Allow the pie to cool completely to help the filling set properly. Rushing this step can result in a runny texture.
  5. Make Ahead Friendly: This pie actually tastes even better the next day, so it's perfect for holiday preparations or advance meal planning.
  6. Temperature Matters: Serve slightly chilled or at room temperature for the best flavor and texture experience.

Nutrition Facts

Calories: 320kcal

Carbohydrates: 38g

Protein: 5g

Fat: 18g

Saturated Fat: 10g

Cholesterol: 95mg

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