Name: ⭐ Brown Butter Sweet Potato Pies
Ingredients: 1 cup unsalted butter; 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; 2 store-bought pie crusts or homemade dough; Extra flour for rolling; Homemade whipped cream; Caramel drizzle; Cinnamon sugar; Pecans

Ingredients

Scale

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

Instructions

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.

Notes

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.