Honey Brown Butter Sweet Potato Pie
Sweet Potato Pie. For far too long, it's been confined to that glorious, belt-busting, fourth Thursday of November. No longer. We've* decided that we can't continue to do this to ourselves. The caramelized, salty but sweet, roasted and magical perfection that sweet potato pie is must be had year round.
* - Take "we" to mean me, and everyone else who regards pie eating as an intimate, self-actualizing experience.
Everyone loves brown butter, it's not just a buzzword. It is flavor developed on an emotional level. Its the difference between a pie that knocks your socks off, and one that ends up sitting in the fridge. It makes each slice irresistible, melding perfectly with the rich, local honey and flaky pie crust.
While this recipe may be unlike any sweet potato pie recipe you've seen before, the best thing about it is that its easy. I will, however, forewarn you. Tastes of the unbaked custard have been known to cause fits of happiness, dancing around the kitchen, and the not-so-unfortunate designation of becoming the family pie person. Let's dive in!
TIPS, TRICKS & FAQs
- Do I have to use organic sweet potatoes? - Absolutely not! You are free to use whatever type of sweet potatoes you have on hand. I use organic sweet potatoes because I am partial to the sweeter, more earthy taste.
- I don't have a stand mixer - No problem, this recipe is easily mixed by hand, and in fact, I've done so many times. All you will need is a whisk and your favorite spatula! I suggest investing in a good mixer (this one's only $199 from Amazon!) if you can, it'll help save your arms (although a good hand mixing workout is all that's needed to excuse that third slice of pie)
- What about those pesky strings? - I have never removed the strings, and have found that a strong mixing is all that's necessary to make them undetectable in the finished pie.
- How do I prevent a soggy crust? - I am usually an advocate for blind baking crusts, especially for custard based pies. However, when making this recipe, I have always been blessed by the pie gods and have never had an issue with soggy crust. That said, blind baking definitely can't hurt.
- Use the best ingredients - Sweet Potato Pie is one of those incredible desserts where the quality of the individual ingredients really shines through in the finished product. I love to use Penzey's spices (available here on Amazon) for my sweet creations. I also use organic dairy and european butter when available.
Honey Brown Butter Sweet Potato Pie
By: Scott Smith
- 1 lb whole organic sweet potatoes (uncooked)
- 6 tbsp butter (3 oz)
- 1/2 cup honey (4 oz)
- 1/4 cup brown sugar (64 grams)
- 1/2 cup white sugar (110 grams)
- 1/4 cup heavy cream (2oz)
- 2 large eggs
- 1/2 cup evaporated milk (4 oz)
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp nutmeg (freshly grated)
- 1/4 tsp ground ginger
- 1 tsp lemon juice
- 1 tsp kosher salt
- 2 tsp vanilla extract
- 1 pie crust (your recipe or mine)
- Roast your sweet potatoes at 375℉ (190℃) for 1 hour or until fork-touch tender. Remove them from their peels and set aside.
- Pre-Heat your oven to 350℉ (180℃), for the pie.
- In a medium saucepan, begin melting your butter over medium heat. Stirring occaisionally, add the honey when the butter as reached a dark golden brown color.
- After the honey butter mixture has reached a bubbly simmer, add both of the sugars, stirring to combine.
- Bring the mixture up to a medium boil, stirring to prevent burning.
- Slowly pour the heavy cream and evaporated milk into the pot, taking care not to splash yourself with the hot caramel mixture.
- Remove the caramel from the heat and set aside.
- Add the sweet potatoes to the bowl of a stand mixer. Using the whisk attachment, begin beating at a medium pace.
- Add the two eggs at the same time, whisking to combine.
- After the eggs and sweet potatoes are combined, turn the mixer to low and begin slowly pouring the honey butter caramel mixture into the bowl.
- Gradually increase the speed to medium until the two mixtures are incorporated.
- Add all of the spices and salt at once, mixing and scraping the bowl down to make sure they are combined.
- Finally, add the lemon juice and vanilla extract, mixing to combine.
- Prepare your pie crust for baking (recipe forthcoming!). Pour the custard mixture into the crust, taking care to pour evenly and not overfill.
- Place the unbaked pie on a cookie sheet and lightly tap on the counter to remove any extra air bubbles.
- Bake the pie on a center shelf, for 1 hour, or until the pie only jiggles very slightly when nudged, or a knife comes out free of any orange custard when inserted into the center.
- Allow the pie to cool and set completely before serving. Enjoy!