Brown 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
Scale
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
Find it online: https://frommamamaya.com/brown-sugar-sweet-potato-pie-recipe/
