This classic Sweet Potato Pie has a smooth filling made with browned butter, brown sugar and just the right amount of spice! The perfect alternative to a pumpkin pie!
- 1 1/4 cups (163g) all-purpose flour, divided
- 1/2 tsp salt
- 1/2 cup (112g) cold unsalted Challenge butter, cut into 1/2-inch cubes
- 2–4 tbsp ice water
Sweet Potato Filling
- 1 1/2 pounds sweet potatoes (about 3 medium sized)
- 10 tbsp (140g) unsalted Challenge Butter, room temperature
- 1 cup (225g) packed light brown sugar
- 1/2 cup (120ml) milk
- 2 large eggs
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3/4 cup (180ml) heavy whipping cream, cold
- 6 tbsp (44g) powdered sugar
- 3/4 tsp vanilla extract
- 1/4 tsp ground cinnamon
- To make the crust, add 3/4 cup (98g) of flour and salt to a large food processor and pulse together 2 to 3 times.
- Scatter the cubed butter over the flour and process until a crumbly dough forms, about 15 seconds. The flour should all be coated – none of the flour should be dry.
- Add the remaining half cup of flour (65g) and pulse a few times until everything is evenly distributed. The doughy pieces should break up and it should look sandy. There shouldn’t be a bunch of big pieces remaining. A few are fine, but it should be mostly evenly distributed.
- Move the mixture to a medium mixing bowl and add 4 tablespoons of the ice water. Start with 2 tablespoons and add from there. Using a rubber spatula, gently fold everything together. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together nicely, it’s ready. If the dough falls apart, add 1-2 more tablespoons of water and continue to press until dough comes together.
- Pour the dough out onto a piece of parchment paper and work just enough for it to come together, then shape into a disc.
- Wrap disc in plastic wrap and refrigerate for at least an hour or up to 2 days.
- When ready to bake the crust, place the pie crust onto a piece of parchment paper. You can add a touch of flour if you like, but you don’t have to. Cover the crust with another piece of parchment paper and roll it out with a rolling pin.
- Peel one piece of the parchment paper off and use the other piece of parchment to lift the pie crust and drape it over a 9 inch deep dish pie plate. Carefully peel off the second piece of parchment paper, then shape your pie crust.
- Add pie weights to the pie crust (I like to line it the crust with some parchment paper first) and partially bake at 400 degrees F for 15-20 minutes, then set aside. See my tutorial for blind baking pie crust.
- Cook the potatoes (you can do this while the crust is chilling or baking). You can boil or bake them. To boil them, put the sweet potatoes in a large pot and cover with cold water. Bring the water to a boil, and cook until the potatoes are fork tender, about 45-60 minutes, depending on size. When the potatoes are done, drain and set aside to cool until warm enough to handle. To bake them, prick the potatoes all over with a fork, wrap individually in foil and place on a baking sheet. Bake at 400 degrees until fork tender, 45-60 minutes, depending on size. Set aside to cool until warm enough to handle.
- Peel and mash the potatoes, then add them to a food processor to smooth it out further. You don’t have to do the food processor step, but I prefer the smoother texture of the pie that way.
- While the potatoes cool, brown the butter. Add the butter to a pan over medium heat and cook, stirring occasionally, until butter has a nutty smell and light brown flecks. Be careful not to burn it. Pour the browned butter into another bowl until you need it so that it doesn’t continue to cook.
- Add the browned butter to the mashed sweet potatoes and mix to combine.
- Add the remaining ingredients ad mix until well combined.
- Pour the filling into the pie crust and bake at 350 degrees F for 50-60 minutes, or until the pie is set but still wiggles a bit. If the center of the pie has a wavy jiggle, it needs more time. If it’s a lighter, more structured jiggle, it should be done. It will puff up while baking and fall while cooling. Allow the pie to cool completely on a wire rack. Refrigerate until ready to serve.
- To make the whipped cream, add the cream, powdered sugar, vanilla extract and cinnamon to a large mixer bowl and whip on high speed until stiff peaks form. Pipe the whipped cream onto the pie as desired and sprinkle with some cinnamon or nutmeg, if desired.
Keywords: sweet potato pie