Brown Sugar Sweet Potato Pie Recipe
Introduction
Brown Sugar Sweet Potato Pie is a cozy, flavorful dessert perfect for any season. Its smooth, spiced filling paired with a flaky homemade crust makes it a satisfying treat for family and friends.
Ingredients
- ½ recipe homemade pie crust
- 1 pound sweet potatoes (about 2 medium)
- ¼ cup (57g) unsalted butter, softened and cut into 4 slices
- 1 cup (200g) firmly packed light or dark brown sugar
- ½ cup (120mL) heavy cream
- 2 large eggs
- 2 Tablespoons (15g) all-purpose flour
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Instructions
- Step 1: Fit a 9-inch pie plate with the homemade pie crust. Crimp the edges and chill in the refrigerator until ready to fill.
- Step 2: Peel the sweet potatoes and cut them into 1-2 inch chunks.
- Step 3: Bring a large pot of water to a boil. Add the sweet potato chunks and boil for 15-20 minutes until fork-tender. Drain and let cool for 15 minutes.
- Step 4: Preheat the oven to 350ºF (177ºC) and move the oven rack to the middle position.
- Step 5: Mash the cooled sweet potatoes until smooth using a handheld mixer or stand mixer.
- Step 6: Add the butter, brown sugar, heavy cream, eggs, flour, vanilla, cinnamon, nutmeg, ginger, cloves, and salt. Mix until combined and smooth.
- Step 7: Pour the filling into the chilled pie crust.
- Step 8: Cover the pie crust edges with a pie shield or foil. Bake for 55-60 minutes, removing the shield for the last 15-20 minutes. The center should be slightly jiggly and a toothpick inserted should come out mostly clean.
- Step 9: Remove the pie from the oven and cool completely on a wire rack. Serve at room temperature or chilled, optionally topped with whipped cream.
Tips & Variations
- Use light or dark brown sugar depending on your preference for deeper molasses flavor.
- Add a splash of bourbon or maple syrup to the filling for a unique twist.
- Try a store-bought pie crust if you’re short on time, but homemade gives the best texture.
Storage
Store leftovers tightly covered in the refrigerator for up to 5 days. Reheat slices gently in a low oven if desired. The pie also freezes well for up to 3 months; thaw in the refrigerator or at room temperature before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned sweet potatoes for this pie?
Fresh sweet potatoes are best for texture and flavor, but if using canned, drain well and mash before mixing into the filling.
How do I know when the pie is done baking?
The pie is ready when the edges are set and the center is only slightly jiggly. A toothpick inserted into the center should come out mostly clean.
PrintBrown Sugar Sweet Potato Pie Recipe
This Brown Sugar Sweet Potato Pie is a classic Southern dessert featuring a smooth, spiced sweet potato filling nestled in a homemade flaky pie crust. Sweet potatoes are boiled, mashed, and combined with brown sugar, warm spices, and cream for a rich and comforting flavor. Perfect for holiday tables or anytime you crave a cozy, nostalgic treat.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Ingredients
Pie Crust
- ½ recipe homemade pie crust
Pie Filling
- 1 pound sweet potatoes (about 2 medium)
- ¼ cup (57g) unsalted butter, softened and cut into 4 slices
- 1 cup (200g) firmly packed light or dark brown sugar
- ½ cup (120mL) heavy cream
- 2 large eggs
- 2 Tablespoons (15g) all-purpose flour
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Instructions
- Prepare the pie crust: Fit a 9-inch pie plate with your homemade pie crust. Crimp the edges nicely and refrigerate it until ready to fill.
- Cook the sweet potatoes: Peel the sweet potatoes and cut them into 1-2 inch chunks. Bring a large pot of water to a boil, add the sweet potato chunks, and boil for 15-20 minutes until fork-tender. Drain and let them cool for 15 minutes.
- Preheat the oven: Move an oven rack to the middle position and preheat to 350ºF (177ºC).
- Mash the sweet potatoes: Transfer the cooled sweet potatoes to a large bowl or the pot you boiled them in. Use a handheld electric mixer or stand mixer with paddle attachment to mash them until smooth.
- Mix the filling: Add butter, brown sugar, heavy cream, eggs, flour, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt to the mashed sweet potatoes. Mix again until fully combined and smooth.
- Fill the crust: Pour the prepared filling into the chilled pie crust.
- Prepare for baking: Cover the pie crust edges with a pie shield or foil to prevent over-browning. Bake for 55-60 minutes, removing the shield in the last 15-20 minutes. The pie is done when the center is slightly jiggly and a toothpick inserted comes out mostly clean.
- Cool and serve: Remove the pie from the oven and place on a wire rack to cool completely. Serve at room temperature or chilled, optionally topped with homemade or pumpkin spice whipped cream.
- Store leftovers: Cover leftovers tightly and refrigerate for up to 5 days. The pie freezes well for up to 3 months; thaw in the refrigerator or at room temperature before serving.
Notes
- 1 pound of sweet potatoes is about 2 medium sweet potatoes, which yields roughly 2 cups mashed sweet potatoes after boiling and mashing.
- Using a pie shield or foil on the crust edges helps prevent burning during baking.
- The pie center should be slightly jiggly when done to ensure a creamy texture.
- Homemade whipped cream or pumpkin spice whipped cream complements this pie beautifully.
- Pie freezes well—wrap tightly before freezing and thaw slowly to maintain texture and flavor.
Keywords: sweet potato pie, brown sugar pie, homemade pie crust, Southern dessert, holiday pie, spiced pie
