Brown Butter Sweet Potato Pie Recipe

Brown Butter Sweet Potato Pie is an indulgent Thanksgiving dessert that elevates the classic silky sweet potato pie with the nutty, caramel notes of browned butter and a warm blend of fall spices. Serve each slice with a generous swirl of whipped cream and a light dusting of cinnamon for a cozy finish.

Sweet potatoes lend themselves beautifully to desserts. Their natural sweetness, smooth texture, and rich color make them a favorite in pies, cheesecakes, and cakes. In this recipe, mashed sweet potatoes combine with browned butter, evaporated milk, and a touch of extracts and spices to create a custardy filling that’s both familiar and slightly richer than the traditional version.

Reasons You’ll Love This Pie

• Browned butter: Adds a deep, nutty caramel flavor that complements the sweet potato filling.
• Makes two pies: The recipe yields two 9-inch pies—perfect for sharing or saving one for later.
• Approachable ingredients: All items are easy to find in a typical grocery store.

Ingredients You’ll Need

See the ingredient list below for quantities used to make two 9-inch pies.

• Pie crusts – 2 (homemade or store-bought), each 9 inches
• Butter – 1/2 cup (salted or unsalted; add 1/4 tsp salt if using unsalted)
• Sweet potatoes – About 1.5 lb (roughly 5 medium sweet potatoes) cooked and mashed
• Light brown sugar – 1/2 cup, packed
• Granulated sugar – 3/4 cup
• Evaporated milk – 1/2 cup (or use half-and-half, heavy cream, or full-fat coconut milk)
• Large eggs – 2
• Vanilla extract – 1 teaspoon
• Caramel extract – 1/2 teaspoon (optional)
• Butter extract – 1/2 teaspoon (optional)
• Ground cinnamon – 1/2 teaspoon
• Ground nutmeg – 1/4 teaspoon
• Ground allspice – 1/4 teaspoon
• All-purpose flour – 1 1/2 tablespoons (to thicken)

Substitutions and Variations

• Use a gluten-free crust if needed; check browning time carefully.
• Premade pie crusts in aluminum pans work well for convenience.
• Swap evaporated milk for half-and-half, heavy cream, or coconut milk for different flavor profiles.
• For deeper molasses notes, try dark brown sugar instead of light brown sugar.
• If you don’t have butter extract, omit it or add a touch more vanilla.
• Replace allspice with pumpkin pie spice or extra cinnamon if preferred.
• Top the baked pie with mini marshmallows and briefly broil for a toasted finish—watch closely to avoid burning.
• Layer toasted chopped pecans between the crust and filling for a nutty crunch.
• For a gingersnap crust, pulse gingersnap cookies to crumbs and bind with melted butter, then press into the pan.

Note: These variations are common substitutions; results can vary depending on the swap.

How To Make the Brown Butter Sweet Potato Pie

1. Peel and chop the sweet potatoes into large pieces. Place them in a saucepan, cover with water, and simmer over medium heat until fork-tender, about 15–20 minutes depending on size. Drain thoroughly.

2. Mash the drained sweet potatoes in a large bowl until smooth. A hand mixer or potato masher works well; aim for a lump-free texture.

3. Make the brown butter: In a small saucepan over medium-high heat, melt the butter. It will foam, then begin to brown and give off a nutty aroma. When you see golden brown flecks and smell that toasty scent (typically 8–10 minutes), remove from heat and pour the butter into a bowl to cool for about 30 minutes.

4. Preheat the oven to 350°F (175°C). Roll out the pie crusts to about a 12-inch circle and fit them into two 9-inch pie plates. Trim to a 1/2-inch overhang, tuck under, and crimp the edges.

5. In the mashed sweet potatoes, add the cooled brown butter and beat until incorporated. Add light brown sugar, granulated sugar, evaporated milk, eggs, vanilla, caramel and butter extracts (if using), cinnamon, nutmeg, allspice, and flour. Beat until smooth and the eggs are fully mixed in.

6. Protect the crust edges with foil or a pie shield to prevent over-browning. Divide the filling evenly between the two prepared crusts and smooth the tops.

7. Bake on the center rack for 45–55 minutes, or until the filling is set around the edges and the center jiggles slightly like set gelatin. Remove from the oven and let the pies cool completely to finish setting before slicing.

Tips for Success

• Mash the sweet potatoes until completely smooth to avoid lumps in the filling.
• Allow both the sweet potatoes and brown butter to cool before adding eggs, or the eggs may start to cook.
• Use foil or a pie shield to protect crust edges from burning; remove the foil midway through baking if you’d like a more golden edge.
• Place pies on the middle oven rack for even baking and to prevent over-browning.

How to Store and Freeze

Store cooled pies in the refrigerator, covered, for up to 5 days. They’re delicious served cold or warmed briefly in the microwave (about 20 seconds).

To freeze: cool completely, wrap tightly in two layers of plastic wrap and a layer of heavy-duty aluminum foil, or place in a freezer-safe container or bag. Freeze up to 3 months. Thaw overnight in the refrigerator before serving.

More pies to bake:

• Raspberry Pie
• Cream Cheese Pumpkin Pie
• Pecan Pie
• The Best Apple Pie