Introduction

Brown Butter Sweet Potato Pies are the kind of dessert that take a classic Southern favorite and turn it into something unforgettable. Sweet potato pies have always held a warm, nostalgic place in holiday gatherings, but introducing nutty, aromatic brown butter transforms this traditional recipe into a deeper, richer, more luxurious treat.

As the butter slowly browns, it builds layers of caramel and toasted flavor that complement the natural sweetness of sweet potatoes beautifully. The result? A warm, silky, custard-like filling tucked inside a flaky crust, with a fragrance that fills the whole kitchen.

These mini pies are perfect for Thanksgiving, Christmas, potlucks, bake sales, or anytime you want a dessert that’s comforting yet elevated. They’re easy to make, kid-friendly, freezer-friendly, and absolutely irresistible. Whether you serve them warm with whipped cream or keep them simple and pure, these Brown Butter Sweet Potato Pies always steal the spotlight.

Ingredients:

For the Brown Butter:

• 1 cup unsalted butter

For the Sweet Potato Filling:

• 2 ½ cups mashed cooked sweet potatoes (roasted or boiled)
• 1 cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• 1 cup evaporated milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon salt

For the Crust:

• 2 store-bought pie crusts or homemade dough
• Extra flour for rolling

Optional Toppings:

• Homemade whipped cream
• Caramel drizzle
• Cinnamon sugar
• Pecans

Preparation

Step 1: Brown the Butter

Place the butter in a skillet over medium heat. Allow it to melt fully, then continue cooking until it begins to foam. Stir gently as the butter turns golden brown and releases a nutty aroma. Once browned, remove from heat immediately to prevent burning. Let it cool slightly.

Step 2: Prepare the Sweet Potatoes

If you haven’t already, cook the sweet potatoes by roasting (best for flavor) or boiling them until very soft. Mash until smooth, ensuring there are no lumps. You want a creamy base for the filling.

Step 3: Mix the Filling

In a large mixing bowl, add the mashed sweet potatoes, granulated sugar, brown sugar, eggs, evaporated milk, vanilla, cinnamon, nutmeg, ginger, cloves, and salt. Slowly pour in the cooled browned butter. Mix until fully combined, smooth, and creamy.

Step 4: Prepare the Pie Crusts

Roll out your pie dough and cut circles using a cookie cutter or cup wide enough to fill muffin tins. Press each circle into the greased muffin tin to form mini pie shells.

Step 5: Assemble the Pies

Fill each crust with sweet potato filling, leaving a small space at the top to prevent overflow. Smooth the tops with a spoon for even baking.

Step 6: Bake

Preheat your oven to 350°F (175°C). Bake the pies for 20–25 minutes, or until the filling is set and the crust is golden. The pies should gently spring back when lightly touched.

Step 7: Cool and Serve

Let the pies cool for at least 15 minutes before removing them from the tin. Serve warm with whipped cream, caramel, or sprinkle with cinnamon sugar.

Variation

1. Marshmallow Topping

Add mini marshmallows on top during the last 5 minutes of baking for a sweet, gooey finish.

2. Pecan Crumble

Mix chopped pecans, butter, brown sugar, and flour. Sprinkle on top before baking for crunch.

3. Coconut Sweet Potato Pies

Add ½ cup shredded coconut into the filling for tropical flavor.

4. Maple Sweet Potato Pies

Replace half the sugar with pure maple syrup for a deep autumn taste.

5. Gluten-Free Version

Use gluten-free pie crust dough; the filling is naturally gluten-free.

COOKING NOTE:

Roasting the sweet potatoes instead of boiling them intensifies their sweetness, giving the pies a deeper flavor. If you want the absolute best version, roast them at 400°F until tender.

Serving Suggestions:

• Serve warm with homemade whipped cream and a dusting of cinnamon.
• Pair with vanilla ice cream for a hot-and-cold contrast.
• Drizzle with caramel or maple syrup for extra sweetness.
• Garnish with toasted pecans for crunch.
• Serve on a dessert board with mini brownies and cookies.

Tips:

• For the richest flavor, do NOT skip browning the butter—it makes all the difference.
• If you want extra-smooth filling, blend the mixture in a blender before pouring into crusts.
• Chill the dough before cutting circles to prevent shrinking.
• Bake on the lower rack of the oven for extra flaky crust.
• Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.

Prep Time:

15 minutes

Cooking Time:

25 minutes

Total Time:

40 minutes

Nutritional Information (per mini pie):

(Approximate, varies based on crust used)

• Calories: 230
• Protein: 3g
• Sodium: 140mg

FAQs

1. Can I make the filling ahead of time?

Yes! You can prepare the filling up to 2 days in advance and store it in the refrigerator.

2. Can I use canned sweet potatoes?

Yes, but drain well and reduce the sugar slightly since canned versions are sweeter.

3. How do I keep the crust from getting soggy?

Bake for 5 minutes before filling for a crispier base.

4. Can I make one big pie instead of minis?

Absolutely—bake for 45–55 minutes, or until the center is set.

5. How do I know when the pies are done?

The filling should not jiggle heavily. A light bounce means it’s ready.

Conclusion

Brown Butter Sweet Potato Pies are a delicious twist on a beloved Southern classic. The nutty richness of brown butter blended with creamy sweet potatoes creates an unforgettable dessert that’s perfect for holidays, family gatherings, or everyday baking. These mini pies offer all the comfort of homemade pie but with a gourmet upgrade that sets them apart. Once you make them, they’ll quickly become a family favorite—warm, cozy, flavorful, and irresistibly delicious.

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