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 pie crust
- 2 cups mashed sweet potatoes
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, browned
- 1/2 cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Instructions
- Preheat the oven to 375°F (190°C). Position a rack in the center of the oven.
- 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.
- 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.
- Roll out the pie crust and carefully transfer it to a 9-inch pie dish. Crimp the edges decoratively and trim any excess dough.
- Pour the sweet potato filling into the prepared pie crust, spreading it evenly with a spatula.
- 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.
- 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.
- Optional: Serve with whipped cream or a sprinkle of additional cinnamon on top.
- Store the pie in the refrigerator for up to 4 days, covered with plastic wrap.
Tips
- 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.
- Sweet Potato Prep: For the smoothest filling, use freshly roasted and mashed sweet potatoes, or ensure canned sweet potatoes are well-pureed.
- Crust Protection: If the pie edges brown too quickly, cover them with aluminum foil to prevent burning.
- Cooling is Crucial: Allow the pie to cool completely to help the filling set properly. Rushing this step can result in a runny texture.
- Make Ahead Friendly: This pie actually tastes even better the next day, so it's perfect for holiday preparations or advance meal planning.
- 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