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Brown Butter Sweet Potato Pie with Cinnamon and Nutmeg

Brown butter sweet potato pie is baked in a refrigerated pie crust with cinnamon, nutmeg, and a smooth, spiced sweet potato filling. Roasted sweet potatoes and nutty browned butter give each slice a rich flavor and creamy texture.
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Prep Time 20 minutes
Cook Time 1 hour 58 minutes
Cooling and chilling 4 hours 10 minutes
Total Time 6 hours 28 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 pie crust 9-inch, refrigerated, unbaked
For the filling
  • 1.5 lb sweet potatoes scrubbed (about 2 medium)
  • 6 tbsp unsalted butter
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 0.75 cup evaporated milk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt

Equipment

  • 1 9-inch pie plate
  • 1 rimmed baking sheet
  • 1 medium saucepan

Method
 

Prepare the crust
  1. Fit the pie crust into a 9-inch pie plate and crimp the edge.
  2. Refrigerate the crust while you prepare the filling.
Roast the sweet potatoes
  1. Preheat the oven to 400°F.
  2. Place the sweet potatoes on a foil-lined rimmed baking sheet and roast for 45–60 minutes, until a fork slides easily into the centers.
Brown the butter
  1. Melt the butter in a medium saucepan over medium heat, swirling often for 4–6 minutes, until the milk solids are golden brown and the butter smells nutty.
  2. Pour the browned butter into a heatproof bowl and let it cool for 10 minutes.
Make the filling
  1. Let the potatoes cool until easy to handle, then peel them.
  2. Mash the sweet potatoes until smooth in a large bowl.
  3. Whisk the brown butter, sugar, eggs, evaporated milk, vanilla, cinnamon, nutmeg, and salt into the mashed sweet potatoes until smooth.
Bake and cool the pie
  1. Reduce the oven temperature to 350°F.
  2. Pour the filling into the chilled crust.
  3. Bake for 55–65 minutes, covering the crust edge loosely with foil if it browns too quickly, until the edges are set, the center has a slight wobble, and the center registers at least 160°F.
  4. Cool the pie on a rack for 2 hours.
  5. Refrigerate the pie for at least 2 hours before slicing.

Notes

For the smoothest filling, mash the sweet potatoes thoroughly before whisking in the other ingredients. Refrigerate leftovers for 3–4 days; the pie can be frozen. For a dairy-free variation, use plant-based butter and evaporated coconut milk.