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pie, sweet potato brown butter


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  • 1 pkg piecrusts
  • 1/2 cup unsalted butter
  • 1 cinnamon stick
  • 2 cloves
  • 4 cups mashed roasted sweet potatoes
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup sugar
  • 4 lg eggs, beaten
  • 2 tsp vanilla extract
  • 2 tsp fresh lemon juice
  • 1/2 tsp kosher salt


Preparation time 15mins
Cooking time 195mins


Step 1

preheat oven to 350. fit each piecrust into a 9 inch pie pan. prick the bottoms several times with a fork. line piecrusts with parchment paper and fill with pie weights. bake in oven until slightly golden, about 15 min. remove weights and paper and cool completely, about 1 hour.
melt butter in a small saucepan over med heat, add cinnamon stick and cloves, cook, stirring occasionally, until foam subsides and butter begins to darken and smell fragrant, 3-4 min. remove from heat, and pour through a fine mesh strainer over a bowl. discard cinnamon stick and cloves.
beat brown butter, sweet potatoes, milk, sugar, eggs, vanilla, lemon juice and salt with an electric mixer at medium speed until light and fluffy, 2-3 min. divide mixture evenly between the piecrusts. bake on middle rack until filling is slightly puffed and set, about 45 min. cool at least 1 hour before serving.

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