This rich Brown Butter Sweet Potato Pie made with maple syrup will steal the show at your Thanksgiving dinner or your next holiday event!
- 1 9-inch deep dish pie crust*
- 2 lbs. sweet potatoes (about 3 medium sweet potatoes)
- 6 tablespoons salted butter
- 1/3 cup pure maple syrup
- 1/2 cup brown sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
- 1/3 cup evaporated milk
- 2 large eggs, room temperature & lightly beaten
- Preheat the oven to 400°F. Wash and dry the sweet potatoes, then prick them several times on all sides with a fork. Place the sweet potatoes on a foil lined baking sheet and bake for 60 minutes or until tender and you can easily slide a knife or fork in the center. Set the baked sweet potatoes aside to cool.
- Lower the oven temperature to 350°F. Next blind-bake the pie crust. If you are using a frozen pie crust, let the crust thaw at room temperature for 10 minutes. Then prick the bottom and sides of the crust a few times with a fork. Add a square piece of parchment paper inside the center of the crust and place pie weights (or dry beans) on top. I used dry garbanzo beans.
- Bake the crust in the oven for 15 minutes. After 15 minutes, remove the pie weights and parchment and return the crust to the oven to bake for another 10 minutes. Remove crust from the oven and let it cool.
- Moving on to the pie filling, scoop 2 cups of the sweet potato flesh from the baked sweet potatoes and add to a large bowl*. Using a potato masher or hand mixer, mash or blend the sweet potato flesh until smooth.
- Now let’s make the brown butter mixture. Add the butter to a light-colored small saucepan over medium-low heat. Once the butter has melted, begin slowly stirring the butter with a spoon or whisk every few seconds. Allow the butter to simmer for approximately 4-5 minutes, stirring frequently, until the color starts to change. You will know the butter is ready when it starts to brown and give off a nutty, caramel smell.
- Once the brown butter is ready, immediately remove the saucepan from the heat. Add the maple syrup, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Stir together with the brown butter until sugar is completely dissolved and everything is well combined.
- Add the brown butter mixture to the mashed sweet potatoes and blend with a mixer until smooth. Then add the evaporated milk and eggs to the sweet potato mixture and blend until smooth.
- Pour the sweet potato pie filling into the crust. Add a foil pie shield around the edges to prevent the crust from over-browning. Bake the pie in the preheated 350°F oven for 55 minutes or until the pie is mostly set and the center is no longer liquid. It’s ok if the center has a slight jiggle when you shake the pan.
- Remove the pie from the oven. It will be slightly domed and puffed around the edges. Let the pie cool at room temperature for at least 1 hour. Serve at room temperature or cover and refrigerate to serve later.
Make sure you purchase a Deep Dish pie crust so all the pie filling will fit.
Cook time includes the time needed to bake the sweet potatoes.
Measure your 2 cups of sweet potatoes after they have been mashed just to make sure you have a full 2 cups.
- Prep Time: 20 min
- Cook Time: 2 hr 20 min
- Category: Dessert
- Cuisine: American
Keywords: Sweet Potato Pie, Brown Butter Sweet Potato Pie