The Ultimate Brown Butter Sweet Potato Pie Recipe

This is, without a doubt, the absolute best sweet potato pie recipe you will ever make.

I didn’t always feel this strongly about sweet potato pie. Growing up, it was always on the dessert table at Thanksgiving, right next to the pumpkin and the pecan pies. It was good, certainly, but it never sang to me. It was just a sweet, spiced custard in a crust. A perfectly fine, traditional Southern dessert.

Then, years later, I was living next door to a wonderful woman named Mrs. Evelyn. Her sweet potato pie was legendary in the neighborhood. One afternoon she shared a slice with me over the fence, and I knew instantly hers was different. It had a depth, a richness I’d never tasted before. It was cozy and familiar, yet it felt a little more elegant.

She never did share her exact secret, bless her heart. She’d just wink and say, “It’s all in the butter, honey.” For years I tried to figure it out. Was it a special brand? More butter? Less butter? Then one day, while making some nutty brown butter for a batch of cookies, the aroma hit me. It was that same warm, toasty, intoxicating scent from Mrs. Evelyn’s kitchen. It was my lightbulb moment.

I went straight to my kitchen, roasted some sweet potatoes, and made my first batch of brown butter sweet potato pie. That first bite was pure magic. The nutty, caramelized flavor of the brown butter elevated the entire dessert, turning a simple classic into something truly special. This is that recipe, my tribute to Mrs. Evelyn and the little secret that makes all the difference.

Skip to My Special Recipe!

Why This Sweet Potato Pie Recipe Works

Sweet potato pie is a cornerstone of Southern baking, a beloved dessert with roots deep in African American culinary traditions. For generations, it has been a fixture at holiday gatherings, church potlucks, and family Sunday dinners. Its appeal lies in its comforting, soulful flavor and its velvety, luscious texture. It’s less assertive than its cousin, pumpkin pie, with a natural, earthy sweetness and a lighter mouthfeel.

While a traditional sweet potato pie is a beautiful thing, this recipe takes it to a whole new level of deliciousness. The secret is one simple, yet transformative, technique: browning the butter.

When you gently cook butter past its melting point, the milk solids toast and caramelize. This process, known in French cooking as beurre noisette, creates an incredibly fragrant, nutty, and complex flavor. It smells like roasted hazelnuts and tastes like a rich, buttery toffee. When you introduce this liquid gold into the sweet potato filling, it does something truly magical.

The brown butter doesn’t overpower the other ingredients. Instead, it enhances them. It deepens the sweetness of the brown sugar, complements the warm notes of cinnamon and nutmeg, and brings out the subtle earthy character of the roasted sweet potatoes. It adds a layer of sophistication that makes every bite more interesting and satisfying. This small step turns a great sweet potato pie into an unforgettable one that will have everyone asking for your secret.

We also roast our sweet potatoes instead of boiling them. Roasting concentrates their natural sugars and flavor, driving out excess water. This results in a pie filling that is intensely flavorful and perfectly textured, never watery or bland. Paired with the nutty brown butter, it creates a dessert that is simply divine.

Ingredients for Sweet Potato Pie

What I love most about a good sweet potato pie is how simple, humble ingredients come together to create something spectacular. For this recipe, we’re using all the classic components, but we are paying close attention to technique and quality. Here’s what you’ll need to have on hand.

The success of this pie truly starts with the ingredients you choose. While the list is straightforward, a few key details make a world of difference in the final taste and texture of your dessert. Let’s walk through them.

• • 1 (9-inch) unbaked all-butter pie crust, chilled: An all-butter crust provides the best flavor and a wonderfully flaky texture that stands up to the rich filling. You can use your favorite homemade recipe or a high-quality store-bought crust. Just make sure it’s nice and cold before you begin.
  • 2 lbs sweet potatoes (about 2-3 medium): Look for sweet potatoes with smooth, firm skin. Varieties like Beauregard or Jewel are excellent for pies as they have a lovely orange flesh and are naturally sweet. Roasting them is non-negotiable for the best flavor.
  • 1/2 cup (1 stick) unsalted butter: This is our star ingredient for the twist. Using unsalted butter allows you to control the salt level in the pie and, more importantly, it browns beautifully. The quality of your butter matters here, so use one you enjoy the taste of.
  • 3/4 cup packed light brown sugar: Light brown sugar adds moisture and a delicate molasses flavor that is just perfect with sweet potatoes.
  • 1/4 cup granulated sugar: A little bit of white sugar balances the sweetness and helps the custard set properly.
  • 3/4 cup evaporated milk: This is a classic choice for sweet potato pie. It provides a richness that regular milk can’t match, resulting in a creamier, more decadent texture.
  • 2 large eggs, at room temperature: Bringing your eggs to room temperature helps them incorporate more easily into the filling, leading to a smoother, more uniform custard.
  • 1 teaspoon vanilla extract: Use pure vanilla extract for the best, most authentic flavor. It rounds out all the other notes in the pie.
  • 1 teaspoon ground cinnamon: A classic warm spice that is essential for any good sweet potato pie.
  • 1/2 teaspoon ground ginger: Ginger adds a lovely, subtle warmth and a little bit of spice that cuts through the richness.
  • 1/4 teaspoon ground nutmeg: Freshly grated nutmeg is always best if you have it, but ground works just fine too. It adds that signature holiday aroma.

g>1/4 teaspoon salt: Salt is crucial in any sweet recipe. It balances the sugars and enhances all the other flavors.

• Optional: 1 tablespoon bourbon or dark rum: A little splash of bourbon or rum adds another layer of complexity and warmth. It’s optional, but highly recommended for a truly grown-up dessert.

Step-by-Step Instructions For Making Sweet Potato Pie

Making this pie is a true joy, filling your home with the most incredible aromas. We’ll break it down into a few main stages: preparing the potatoes and crust, making our special brown butter, mixing the filling, and baking. Just follow along, and you’ll have a perfect pie every time.

Step 1: Roast the Sweet Potatoes

First, get your oven preheating to 400°F. Give your sweet potatoes a good scrub and pat them dry. Then, use a fork to prick them all over a few times. This allows steam to escape so they don’t burst in the oven. Place them on a baking sheet lined with foil for easy cleanup, because they will likely ooze some delicious sugary syrup as they roast. Let them cook for about 45 to 60 minutes. You’ll know they’re ready when they are completely soft and a knife slides in with absolutely no resistance. Let them cool down just enough so you can handle them.

Step 2: Par-Bake the Pie Crust

While those potatoes are roasting, let’s get the crust ready. A soggy bottom is the enemy of a good pie, so we’re going to par-bake our crust. Gently press your chilled pie dough into your 9-inch pie plate and crimp the edges however you like. Line the inside of the crust with a piece of parchment paper and fill it with pie weights or even just dried beans. This keeps the crust from puffing up. Bake it for 15 minutes at 400°F. Then, carefully lift the parchment and weights out and bake for another 5 to 7 minutes, until the bottom looks dry and is just starting to turn a pale golden color. Set it aside and turn your oven down to 350°F.

Step 3: Make the Brown Butter

This is the fun part. Place your stick of unsalted butter in a small saucepan, preferably one with a light-colored bottom so you can see the color changing. Melt it over medium heat. Once it’s melted, it will start to foam and sputter. Keep swirling the pan gently. The sputtering will quiet down, and you’ll start to see little brown specks forming at the bottom. The butter will turn a beautiful amber color and smell incredibly nutty. The moment you smell that nutty aroma, take it off the heat and pour it into your large mixing bowl, scraping all those tasty brown bits in with it. This stops the cooking process so it doesn’t burn.

Step 4: Create the Filling

Once your roasted sweet potatoes are cool enough, scoop the soft flesh out of the skins. You should have about two cups worth. Add the sweet potato flesh right into the bowl with your brown butter. Using a food processor or an electric hand mixer, whip them together until the mixture is completely smooth. You don’t want any lumps. Now, add your brown sugar, granulated sugar, evaporated milk, room temperature eggs, vanilla, all your spices, salt, and the optional bourbon. Mix on low speed just until everything is combined and the filling looks silky and smooth. Don’t go crazy overmixing here, as that can cause the pie to crack later.

Step 5: Bake the Pie

Pour that gorgeous, silky filling into your par-baked pie crust and use a spatula to smooth the top. Place the pie on a baking sheet to catch any potential drips and make it easier to move in and out of the oven. Bake at 350°F for 50 to 60 minutes. The pie is done when the edges are set and puffed slightly, and the center still has a slight jiggle to it, like gelatin. It shouldn’t be sloshy or liquid. It will continue to set as it cools.

Step 6: Cool Completely

This might be the hardest step of all. You have to let the pie cool completely on a wire rack. This will take at least 3 hours. Slicing into a warm custard pie will only lead to a soupy mess. Patience is a virtue, especially in baking. Once it’s fully cooled, you can slice it and serve, or chill it in the refrigerator for a few hours for even cleaner slices.

How To Serve Sweet Potato Pie

Serving this brown butter sweet potato pie is where you can really let it shine. It is absolutely wonderful all on its own, with its creamy texture and complex, nutty flavor taking center stage. A simple, unadorned slice is a testament to the beauty of classic Southern baking with a modern touch. There’s no need to overcomplicate things when the pie itself is this good.

However, if you’re like me and enjoy a little extra flair on the dessert table, there are several delightful ways to garnish this pie. Each option complements the flavors without overwhelming them.

Here are a few of my favorite ways to serve it:

• Whipped Cream: A dollop of lightly sweetened whipped cream is the classic pairing for a reason. You can make your own by whipping heavy cream with a touch of powdered sugar and vanilla until soft peaks form. For a little something extra, you can even infuse the cream by adding a splash of bourbon or a pinch of cinnamon.
• Toasted Pecans: The nutty flavor of the brown butter is beautifully echoed by toasted pecans. Simply chop some pecans and toast them in a dry skillet over medium heat for a few minutes until fragrant. Sprinkle them over the top of each slice just before serving for a wonderful crunch.
• Caramel Drizzle: For a truly decadent treat, a drizzle of salted caramel sauce is heavenly. The sweet and salty notes of the caramel play perfectly with the earthy sweet potato and rich filling. You can use a store-bought sauce or make your own.
• Vanilla Bean Ice Cream: A scoop of high-quality vanilla bean ice cream melting slowly onto a slice of pie is pure comfort. The cold, creamy ice cream is a fantastic contrast to the dense, rich pie filling.

No matter how you choose to serve it, this sweet potato pie is best enjoyed at room temperature or slightly chilled. This allows the custard to be fully set, making for beautiful, clean slices. It’s the perfect ending to a holiday meal or a special treat on a quiet afternoon with a cup of coffee.

How To Store & Reuse Sweet Potato Pie Leftovers

If you find yourself with leftover sweet potato pie, consider yourself lucky. This pie is just as delicious, if not more so, the next day after the flavors have had more time to meld together. Proper storage is key to keeping it fresh and tasting its best.

Because this is a custard-based pie containing eggs and milk, it must be refrigerated. Once the pie has cooled completely to room temperature, you can store it. Do not try to cover and store a warm pie, as condensation will form and make the crust soggy. You can either place the entire pie plate in a large, airtight container, or you can gently cover the pie with plastic wrap or aluminum foil.

To prevent the plastic wrap from sticking to the surface of the pie, you can insert a few toothpicks into the center of the pie to tent the wrap up and away from the filling. Your leftover sweet potato pie will keep well in the refrigerator for up to 4 days.

When it comes to enjoying the leftovers, you have a few options:

• Chilled: The easiest way is to enjoy it straight from the refrigerator. The texture is firm and the flavors are crisp and clean. It makes for a wonderful breakfast, and I won’t tell a soul if you do.
• Room Temperature: My personal favorite way to eat it is at room temperature. Simply take a slice out of the fridge about 20-30 minutes before you plan to eat it. This allows the flavors to open up a bit and the texture to soften slightly.
• Gently Warmed: While you can’t really reheat a whole pie without compromising the custard, you can gently warm an individual slice. Place a slice on a microwave-safe plate and heat it for just 15-20 seconds. You don’t want it hot, just warmed enough to take the chill off.

Freezing is also an option for longer-term storage. You can freeze the entire pie or individual slices. Wrap them tightly in a double layer of plastic wrap and then a layer of aluminum foil. It can be frozen for up to 3 months. To serve, thaw it overnight in the refrigerator. The texture of the crust might not be quite as crisp, but the filling will still be delicious.

Substitutions & Variations For Sweet Potato Pie

One of the best things about a classic recipe like sweet potato pie is that it serves as a wonderful canvas for your own creativity. While my brown butter version is a twist in itself, there are plenty of other ways you can customize this pie to suit your tastes or use what you have on hand. It’s a very forgiving recipe.

Whether you’re accommodating a dietary need or just feeling adventurous in the kitchen, these substitutions and variations work beautifully without compromising the soul of the dessert. Don’t be afraid to experiment and make it your own.

Here are some ideas to get you started:

• Spice It Up: If you love warm spices, feel free to adjust the amounts. You could add a pinch of allspice, cloves, or even a tiny bit of cardamom for a more complex spice profile. A dash of black pepper can also surprisingly enhance the other flavors.
• Citrus Zest: A teaspoon of finely grated orange or lemon zest added to the filling can add a beautiful, bright note that cuts through the richness of the custard. It’s a subtle change that makes a big impact.
• Alternative Crusts: While an all-butter crust is classic, this pie is also fantastic with a gingersnap or graham cracker crust. Simply crush the cookies, mix with melted butter, and press into the pie plate. It adds a wonderful crunchy texture and complementary flavor.
• Sweetener Swaps: You can experiment with the sugars. Try using dark brown sugar for a more robust molasses flavor. A tablespoon or two of maple syrup can also be swapped in for some of the granulated sugar to add a different kind of sweetness.
• Make It Dairy-Free: For a dairy-free version, you can successfully substitute the butter with a high-quality vegan butter that browns well. Use full-fat coconut milk or a dairy-free evaporated milk alternative in place of the evaporated milk. The results will be just as creamy and delicious.

No matter the variation you choose, the core techniques of roasting the sweet potatoes and carefully mixing the filling remain the same. These little tweaks are just ways to add your personal signature to this cherished Southern sweet potato pie.

5 FAQs About Sweet Potato Pie

Here are some straightforward answers to the most common questions I receive about this sweet potato pie recipe.

Why is my sweet potato pie watery?

A watery sweet potato pie is a common and very disappointing problem, but it’s almost always preventable. The primary culprit is excess moisture in your sweet potato puree. If you boil or steam your sweet potatoes instead of roasting them, they absorb a significant amount of water. When that water gets into your filling, it prevents the custard from setting up properly, resulting in a loose, sometimes weepy pie.

That’s why roasting is a non-negotiable step in my recipe. Roasting the potatoes whole, in their skins, concentrates their natural sugars and flavor while also drawing moisture out. This gives you a thick, flavorful sweet potato base for your filling. Another potential cause could be not baking the pie long enough. The pie is done when the edges are set but the very center still has a slight jiggle. If the center is still liquid and sloshing around, it needs more time in the oven. Remember to cool the pie completely, as it finishes setting up during the cooling process.

Can I make sweet potato pie ahead of time?

Absolutely! Sweet potato pie is an excellent dessert to make ahead, which is a lifesaver, especially during the busy holiday season. In fact, I think the pie is even better the day after it’s baked, as it gives the flavors time to fully meld and deepen. You can bake the entire pie one to two days in advance. Let it cool completely to room temperature on a wire rack, which can take several hours.

Once it’s cool, cover it gently with plastic wrap or foil and store it in the refrigerator. When you’re ready to serve, you can either serve it chilled directly from the fridge or let it sit out on the counter for about 30 minutes to an hour to bring it closer to room temperature, which is how I prefer it. This makes it a perfect, low-stress dessert for a big dinner party or Thanksgiving feast. You get all the work done beforehand and just have to pull a perfect pie out of the fridge when it’s time for dessert.

What’s the difference between sweet potato pie and pumpkin pie?

While they are often served side by side and share a similar spice profile, sweet potato pie and pumpkin pie are distinctly different desserts. The most obvious difference is the main ingredient. Sweet potato pie is made from mashed, roasted sweet potatoes, whereas pumpkin pie is made from pumpkin puree, which is typically canned.

This difference in the base ingredient leads to very different textures. Sweet potato pie is generally richer, denser, and has a creamier, more velvety mouthfeel. Pumpkin pie tends to be lighter, a bit more delicate, and has a smoother, more uniform custard texture. Flavor-wise, sweet potatoes have a natural, earthy sweetness that is more pronounced than pumpkin’s milder, more squash-like flavor. Because of this, pumpkin pie often relies more heavily on the spices for its flavor profile, while in a sweet potato pie, the flavor of the potato itself really shines through.

How do I keep my sweet potato pie from cracking?

A crack in a sweet potato pie is purely cosmetic, but we all want that perfect, smooth top. Cracks are usually caused by one of two things: overmixing the filling or overbaking the pie. When you add the eggs to the filling, you want to mix on low speed just until they are incorporated. Overmixing whips too much air into the custard. In the oven, that air expands and then collapses as it cools, causing the surface to crack.

Overbaking is the other common reason. A custard pie bakes from the outside in. You want to pull the pie from the oven when the edges are set but the center still has a distinct jiggle. It will not look fully set in the middle. The residual heat will continue to cook the center as the pie cools on a wire rack. If you bake it until the center is completely firm, you’ve gone too far, and it will likely crack as it cools down. A water bath can also help, but with careful mixing and timing, it’s usually not necessary for this pie.

Do I need to par-bake the crust for sweet potato pie?

Yes, I highly recommend par-baking, or blind baking, the crust for this sweet potato pie. A wet custard filling like this one can easily turn the bottom crust into a pale, soggy layer if you pour it directly into a raw pie shell. Par-baking ensures that the crust has a chance to set up and become crisp and golden brown before it ever meets the filling.

The process of lining the crust with parchment and filling it with pie weights prevents the bottom from puffing up and the sides from slumping down. This extra step, which only takes about 20-25 minutes, is the single best way to guarantee a flaky, sturdy crust that can hold up to the rich, creamy filling. It creates a textural contrast that is essential to a truly great pie. A crisp bottom crust is the foundation of a perfect slice, and it is well worth the little bit of extra effort.

Try These Recipes Next

If you loved the cozy, comforting flavors of this Brown Butter Sweet Potato Pie, I know you’ll enjoy some of my other favorite recipes. Cooking for the holidays or just planning a special family dinner is one of my greatest joys, and I love sharing the dishes that always get rave reviews from my own family and friends.

Whether you’re looking for more show-stopping holiday dishes or just some reliable and delicious meal ideas for any night of the week, I’ve got you covered. These collections are filled with recipes that have been tested and perfected in my own kitchen. They’re designed to be approachable, flavorful, and always impressive.

Here are a few places to find your next favorite recipe:

• Thanksgiving Dinner Ideas: If you’re in full holiday planning mode, this is your ultimate resource. You’ll find everything from appetizers to side dishes to more desserts that will complement this beautiful pie perfectly.
• 110 Easy Dinner Ideas: For those nights when you need something delicious without a lot of fuss, this massive list of dinner recipes has something for everyone. It’s my go-to for weeknight inspiration.
• Cheap Meal Ideas: We all love a recipe that tastes like a million bucks without costing it. This collection is full of budget-friendly meals that are packed with flavor and perfect for feeding a family.

I hope these recipes bring as much joy to your table as they do to mine. Happy cooking, y’all!