If you love classic sweet potato pie, wait until you try this Brown Butter Sweet Potato Pie! The addition of nutty, caramelized brown butter takes this pie to a whole new level of richness and depth. The filling is creamy, spiced just right with cinnamon, nutmeg, and ginger, and baked in a flaky, buttery crust.
Perfect for Thanksgiving, Christmas, or just a cozy night in, this pie is pure comfort in every bite. Let’s bake up something special!
Why You’ll Love This Brown Butter Sweet Potato Pie
- Deep, rich flavor – Brown butter adds a nutty, caramel-like depth.
- Silky smooth texture – The filling is ultra-creamy and perfectly spiced.
- Flaky, buttery crust – Use homemade or store-bought for convenience.
- Easy to make – Simple steps, big flavor payoff!
- Perfect for any occasion – Great for holiday tables, Sunday dinners, or just because!
What Does Brown Butter Sweet Potato Pie Taste Like?
This pie is sweet, warm, and buttery with a hint of caramel nuttiness from the browned butter. The sweet potatoes add a naturally earthy sweetness, while cinnamon, nutmeg, and ginger bring in cozy spice. The filling is light yet creamy, and every bite melts in your mouth!
Ingredients for Brown Butter Sweet Potato Pie
For the Pie Crust:
- 1 store-bought or homemade pie crust (9-inch)
For the Filling:
- 1 ½ cups cooked, mashed sweet potatoes (about 2 medium sweet potatoes)
- ½ cup unsalted butter, browned
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ½ cup evaporated milk (or heavy cream)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- Pinch of salt
Optional Toppings:
- Whipped cream
- A sprinkle of cinnamon
- Toasted pecans
Kitchen Tools You’ll Need
- Saucepan (for browning butter)
- Mixing bowls
- Hand mixer or whisk
- Spatula
- 9-inch pie pan
- Cooling rack
Ingredient Substitutions & Additions
- No Evaporated Milk? – Swap with heavy cream or whole milk for a creamy texture.
- Extra Spice? – Add a pinch of allspice or cloves for even more warmth.
- Sweeter Version? – Use dark brown sugar for deeper molasses flavor.
- Nutty Crunch? – Stir in ¼ cup chopped pecans for extra texture.
How to Make Brown Butter Sweet Potato Pie
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Place your pie crust into a 9-inch pie pan and set aside.
2. Brown the Butter
In a small saucepan, melt the butter over medium heat, stirring constantly. Keep cooking until it turns golden brown and gives off a nutty aroma (about 3-5 minutes). Remove from heat and let it cool slightly.
3. Prepare the Filling
In a large mixing bowl, whisk together the mashed sweet potatoes and browned butter until smooth.
Add the granulated sugar, brown sugar, evaporated milk, eggs, vanilla, cinnamon, nutmeg, ginger, and salt. Mix well until fully combined and silky.
4. Assemble the Pie
Pour the sweet potato filling into the prepared pie crust, smoothing the top with a spatula.
5. Bake the Pie
Bake for 50-55 minutes, or until the center is set but slightly jiggly. A toothpick inserted should come out mostly clean.
Tip: If the crust is browning too quickly, cover the edges with aluminum foil during the last 15 minutes of baking.
6. Cool & Serve
Let the pie cool at room temperature for at least 2 hours before slicing.
💡 Serving Tip: Top with whipped cream, a sprinkle of cinnamon, and toasted pecans for an extra special touch!
Expert Tips for the Best Brown Butter Sweet Potato Pie
- Roast the sweet potatoes! Instead of boiling, roast them at 400°F (200°C) for 45 minutes to enhance their natural sweetness.
- Whisk well. For an extra silky filling, blend the mixture in a food processor before pouring into the crust.
- Don’t rush cooling. The pie firms up as it cools, so let it sit before slicing.
- Make ahead! This pie tastes even better the next day—bake ahead and chill overnight!
How to Store & Reheat Brown Butter Sweet Potato Pie
- Refrigerate: Cover and store in the fridge for up to 4 days.
- Freeze: Wrap tightly and freeze for up to 3 months. Thaw in the fridge before serving.
- Reheat: Warm slices in the microwave for 10-15 seconds before serving.
Frequently Asked Questions
1. Can I make this pie ahead of time?
Yes! It actually tastes better after chilling for a few hours or overnight.
2. Why use brown butter?
Brown butter adds a rich, nutty, caramel-like flavor that enhances the sweet potatoes beautifully!
3. Can I use canned sweet potatoes?
Yes! If using canned, drain and mash well before adding to the filling.
4. How do I keep my pie crust from getting soggy?
Blind bake the crust for 5-7 minutes before adding the filling to help keep it crisp.
5. Can I use a graham cracker crust?
Absolutely! A graham cracker crust adds a delicious crunch and sweetness.
Final Thoughts
This Brown Butter Sweet Potato Pie is the ultimate twist on a classic Southern favorite! The deep, nutty flavor of brown butter takes the creamy, spiced filling to a whole new level, making this pie rich, comforting, and unforgettable.
Give this recipe a try and let me know how it turned out! Share your creations on Pinterest and leave a review below—I’d love to hear from you!
More Delicious Recipes to Try
- Strawberry Buttermilk Pound Cake – A Moist & Flavorful Delight – Soft, buttery, and bursting with strawberry flavor!
- Peach Cobbler Pound Cake – A rich, fruit-filled cake with a cinnamon-sugar crust.
- Chocolate Ooey Gooey Cake – A fudgy, irresistible chocolate treat!
Happy baking! 🥧💕