Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Southern sweet potato pie with a silky orange filling and golden fluted crust, one slice pulled out beside cinnamon sticks

Sweet Potato Pie with Brown Butter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A Southern sweet potato pie built on roasted (never boiled) sweet potatoes, brown butter and a filling pressed through a sieve for a truly silky slice. The crust is blind baked for 10 minutes so the bottom stays crisp, and doneness is judged by the jiggle plus a 175 to 180 degree center reading. Prep time excludes the 2 hour cooling.

  • Total Time: 2 hours 30 minutes
  • Yield: 1 pie, 8 slices 1x

Ingredients

Scale
  • 2 1/2 pounds sweet potatoes, about 3 medium, scrubbed
  • 1 unbaked 9 inch pie crust, homemade or store bought
  • 1/2 cup unsalted butter
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup evaporated milk
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon fine sea salt
  • Lightly sweetened whipped cream, for serving

Instructions

  1. Heat the oven to 400 degrees F. Prick the sweet potatoes several times with a fork, set them on a foil lined baking sheet, and roast for 55 to 65 minutes, until they slump and a knife slides in with no resistance.
  2. Cool the potatoes just until you can handle them, about 15 minutes. Split them open and scoop the flesh into a bowl, discarding the skins. Measure out 2 1/2 cups of flesh.
  3. Beat the warm flesh with a hand mixer for 1 full minute. Lift off and discard the fibers that wrap around the beaters, then press the mash through a medium mesh sieve with a spatula.
  4. Melt the butter in a small light colored pan over medium heat. Keep cooking, swirling often, until the foam settles, the milk solids turn amber and it smells nutty, 4 to 5 minutes. Pour it over the warm mash, scraping in every brown bit, and beat until glossy.
  5. Whisk in the brown sugar, granulated sugar and salt. Add the eggs one at a time, then the evaporated milk, vanilla, cinnamon, nutmeg and ginger. Whisk just until smooth and pourable.
  6. Lower the oven to 375 degrees F. Fit the crust into a 9 inch pie dish, crimp the edge, line it with parchment and fill with pie weights or dry beans. Blind bake for 10 minutes, then lift out the parchment and weights.
  7. Pour the filling into the warm crust and smooth the top. Lower the oven to 350 degrees F and bake for 50 to 60 minutes, until the edges are set and the center still jiggles as one piece and reads 175 to 180 degrees F in the center.
  8. Cool the pie on a rack for at least 2 hours. Serve at room temperature, or chill it for cleaner slices. Top each slice with whipped cream.
  • Author: Chef Jordan
  • Prep Time: 25 minutes
  • Cook Time: 2 hours 5 minutes

Nutrition

  • Serving Size: 1
  • Calories: 470
  • Sugar: 44
  • Sodium: 290
  • Fat: 21
  • Saturated Fat: 11
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 68
  • Fiber: 3
  • Protein: 5
  • Cholesterol: 95

Find it online: https://cookaza.com/sweet-potato-pie/