Homemade Brown Butter Sweet Potato Pie is a classic Thanksgiving dessert, undoubtedly deserving a spot on your Thanksgiving menu this year! Serve it warm or chilled with a dollop of Whipped Cream and let those compliments roll on in!
Jump to:
Just like good ol' pumpkin, sweet potato is an extremely versatile vegetable - one which we’ve managed to use in both sweet and savory dishes as a nation. It shouldn’t come as a surprise then to see recipes such as Sweet Potato Muffins or Sweet Potato Casserole With Marshmallows start to appear again in households as we edge closer to the holiday season.
This recipe starts with delicious browned butter, which adds nuttiness and amazing caramel notes. It has a deeper, richer flavor than using regular butter.
Loaded with nutritious homemade sweet potato filling with warm spices, this delicious dessert is tender and moist against a buttery pie crust.
While you may be inclined to search for a whole host of Delicious Thanksgiving Desserts while preparing for the holidays, this fall-inspired sweet potato pie certainly “takes the cake”!
Why You'll Love Our Recipe
- Sweet potato pie is a great alternative for those who don't enjoy traditional pumpkin pie or who feel inclined towards trying something new this Thanksgiving while still being just as delicious!
- Browned butter sweet potato pie can easily be made in advance and stored in the refrigerator or freezer - allowing you to plan ahead and cut out some of your Thanksgiving recipe preparations.
- This sweet potato pie filling is very similar in taste to pumpkin pie, made with the same warm baking spices that are called for in a classic pumpkin pie dessert.
Ingredients
- Store-bought 9-inch pie crust (or use your favorite pie crust recipe)
- Unsalted butter, cubed
- Mashed sweet potato
- Light brown sugar
- White sugar
- Evaporated milk
- Eggs
- Vanilla extract
- Cinnamon
- Nutmeg
- Allspice
- All-purpose flour
This is meant to be a brief overview of the old fashion sweet potato pie recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
Ang's Tips
✔️This pie can be served warm although it’s best to allow it sufficient time to fully set.
Related: Check out more great Kid Friendly Sweet Potato Recipes like this!
Storage
To Store: Wrap your southern sweet potato pie in plastic wrap to store in the refrigerator for 3-4 days. (These are my favorite airtight containers.)
To Reheat: Place the sweet potato pie in the oven at 325℉ for about 15 minutes. If you see the edges of the pie crust start to turn a deeper brown before the reheating has completed, simply cover the edges with aluminum foil and proceed with reheating.
To Freeze: Once the pie has completely cooled, wrap it tightly with plastic wrap and store it on a level surface in the freezer for up to 1 month. Leave any toppings (such as whipped cream) off the sweet potato pie until thawed and just prior to serving.
To Thaw: Allow your frozen pie to thaw overnight in the refrigerator and then serve chilled or reheat it in the oven prior to serving.
Frequently Asked Questions
Here are some questions (and answers!) readers often ask for the best sweet potato pie recipe.
Your sweet potato pie is most likely to be runny if the pie filling mixture contains too much liquid or if the pie hasn’t been baked or allowed to set for long enough.
It’s important to make sure that you drain your boiled sweet potatoes well before combining them with the rest of the recipe ingredients. If you notice that the pie filling is runny before pouring it into the pie crust, mix in a small amount of flour to thicken it up. If you notice the filling is running after baking, then continue to bake the pie for a little longer until the center starts to set.
There are 3 ways that you can tell if your pie is done cooking or not. First, check the center of the pie - it should jiggle a little but not be runny. Secondly, check the internal temperature of the pie with an instant-read thermometer which should register around 175℉. Lastly, you can insert a knife into the center of your pie which should come out clean, albeit moist.
If your sweet potato pie is not yet done, simply allow it to bake a little longer in the oven.
The great thing about sweet potato pie is that it can be served either chilled or warm! Remember though that your pie still needs some time to set after having removed it from the oven so don’t slice into your pie immediately after it has baked.
If, after allowing the pie to adequately set, it is not at a warmth you’d prefer, pop it back into the oven for 10-15 minutes at 325℉. You may want to cover the edges of the pie crust with aluminum foil again if you are concerned that this additional baking time will burn the crust.
This depends. If you plan on baking your sweet potato pie the day before to serve the following day then there will be no problem with storing it (wrapped with plastic wrap or covered with aluminum foil) at room temperature for 12-24 hours.
If, however, you intend to only serve it a couple of days after baking then I recommend that you refrigerate the baked pie once completely cool to prevent it from spoiling.
Baked sweet potato pie will last 3-4 days in the refrigerator when stored correctly. Be mindful that you should only refrigerate your pie once it has completely cooled from baking.
Variations
We recommend that you try our sweet potato pie recipe for the first time just as it is written for the best results because that is how the recipe has been tested.
However, the next time you make it, you might consider one of these different ways of making this great recipe.
- Instead of using cinnamon, nutmeg and allspice, you can use a pumpkin pie spice blend.
- Substitute half of the sweet potato for pumpkin for a Pumpkin Sweet Potato Pie!
- Cut out shapes from an additional pie crust using mini fall cookie cutters and decorate your pie around the edges with them. Brush with an egg wash so that they bake up golden brown.
- Use your favorite homemade crust or even use a graham cracker crust.
- Add a hint of orange by incorporating the zest of one small orange into the pie filling.
Serving Suggestions
I love serving this yummy sweet potato pie with my own homemade whipped cream or homemade marshmallow whipped cream and a sprinkle of cinnamon, but it's equally good with vanilla ice cream!
If you wanted to really kick it up a notch, add a drizzle of caramel sauce on top.
Similar Recipes
Next time, try one of these delicious ideas perfect for your dessert table:
- Southern Apple Pie Recipe - you will love this classic pie recipe.
- Chocolate Pecan Pie Recipe - a delicious twist on a Thanksgiving classic.
- Homemade Banana Cream Pie Recipe - this pie is rich and delicious.
- Texas Trash Pie - a mashup of a magic bar and pecan pie.
Homemade Brown Butter Sweet Potato Pie
As an Amazon Associate, I earn from qualifying purchases.
Ingredients
- 2 Homemade or store-bought 9-inch pie crust
- ½ cup unsalted butter, cubed
- 2 cups mashed sweet potato (about 1.5 pounds)
- ½ cup light brown sugar packed
- ¾ cup granulated sugar
- ½ cup evaporated milk
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon cookie nip (or ½ teaspoon caramel flavoring + ½ teaspoon butter flavoring) optional
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 1 ½ tablespoons all-purpose flour
Instructions
- Preheat the oven to 350℉
- Place the unsalted butter in a saucepan and bring it to a boil over a high heat, whisking continuously to scrape the bottom of the pan so that the butter doesn’t burn and blacken.½ cup unsalted butter, cubed
- Once boiling, reduce the setting slightly to medium high heat and continue to cook the butter for an additional 7-8 minutes.
- Remove the butter from the heat when it begins to brown and gives off a nutty aroma.
- Cool your butter for about 30 minutes in a glass jar or container together with any brown bits.
- While the butter cools, prepare 5-6 medium-sized sweet potatoes by peeling and chopping them.2 cups mashed sweet potato (about 1.5 pounds)
- Bring the pot of potatoes to a boil, cooking them for about 15 minutes under they are tender.
- Drain your cooked potatoes and mash them.
- Add the brown butter to the mashed sweet potatoes, mixing until smooth.
- Next, add in the sugars, evaporated milk, eggs, vanilla, cookie nip, cinnamon, nutmeg, allspice, and flour. Mix with an electric hand mixer until combined.½ cup light brown sugar packed, ¾ cup granulated sugar, ½ cup evaporated milk, 2 eggs, room temperature, 1 teaspoon vanilla extract, 1 teaspoon cookie nip (or ½ teaspoon caramel flavoring + ½ teaspoon butter flavoring), ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon allspice, 1 ½ tablespoons all-purpose flour
- Cover the edges of the pie crust with aluminium foil (to keep from burning) and pour the filling into the pie crust.2 Homemade or store-bought 9-inch pie crust
- Position the pie crust on a baking sheet to keep it level while baking for 45-55 minutes.
- Remove the baked pie from the oven and allow it to cool at room temperature so that the center sets.
- This pie can be served warm although its best to allow it sufficient time to fully set.
Equipment
- Potato Masher, optional
Nutrition
More Thanksgiving Ideas
- Make Ahead Thanksgiving Side Dishes - Check out over 10 delicious Thanksgiving sides that you could add to your main meal and prepare in advance!
- Thanksgiving Gratitude Cards - While the food is super important, let’s not forget about festive decor for your holiday table like these classy place settings.
- Pumpkin Cheesecake Truffles - What would Thanksgiving be without some pumpkin-inspired sweet treats?! These bite-size truffles can be enjoyed as a sweet snack or as a dessert served alongside ice cream or other additional desserts on offer.
Comments
No Comments