Sweat Potato Pie? Yes, please! This brown butter dessert is just right for the season and will sure please everyone
Preheat the oven to 350 and collect all the ingredients for sweet potato pie. The best pan for this recipe is Handi-foil pie pam
Place the unsalted butter in a saucepan and bring to a boil over high heat, whisk (to scrape the bottom of the pan)
Reduce the heat slightly to medium-high and allow the butter to cook for about 7-8 mins.
It will begin to brown and give off a nutty aroma, remove from heat.
Allow brown butter to cool in a glass container (with the brown bits) for about 30 mins.
Peel, Chop, and boil sweet potatoes (5-6 medium-sized)
Cook until tender (about 15 mins), drain, and mash.
Mix sweet potatoes and brown butter until smooth.
Add in brown & granulated sugars, evaporated milk, eggs, vanilla, cinnamon, nutmeg, allspice, and flour.
Mix until combined.
Cover the edges of the pie crust with aluminum foil (to keep them from burning).
Pour filling into pie crusts.
Place pie crusts on baking sheets to keep them level in the oven while baking.
Bake for 45-55 mins
Remove from oven and let cool so the center can set.
Sweet potato pie can be served warm but is best after it has had time to set fully.
Looking for another fall favorite? Check out the Stuffed Peaches recipe!