Brown Sugar Sweet Potato Pie

The best festive dessert just entered your life: brown sugar sweet potato pie!

Scratch-made, all-butter 4-ingredient flaky pie crust with a brown sugary, spice-loaded sweet potato filling topped with real maple whipped cream.

How to make brown sugar sweet potato pie

Featured Ingredients

For the pie crust:

• All-purpose flour. Regular ol' AP flour works best for pie crust.
• Butter. You can use salted or unsalted, you will just need to adjust the amount of salt you add to the pie crust.
• Salt. A few generous pinches if you use unsalted butter; a tiny little pinch if you use salted butter.
• Ice water. To help bring the pie crust together.

For the pie filling:

• Brown sugar. I use dark brown sugar for that extra rich molasses flavor.
• Flour. Flour or cornstarch keeps the pie filling from cracking.
• Pie spices and salt. We're talking cinnamon, ginger, nutmeg and cloves with some salt to bring out all those warm flavors. You could also use pie spice, which is a mixture of the warm spices.
• Sweet potato. Refer to the note on sweet potato in the recipe. You can use roasted, boiled or canned sweet potato. Puree it in a food processor for an extra smooth filling or use a potato masher to mash the sweet potatoes for a more rustic filling.
• Evaporated milk. A whole 12-ounce can, just like pumpkin pie!
• Vanilla extract. 2 whole teaspoons for extra flavor.

For the whipped cream:

• Heavy cream. A cup, whipped to stiff and luxurious peaks.
• Sugar and maple syrup. A mix of the two makes for the best whipped cream.
• Vanilla. Again, for ultimate flavor.
• Salt. Just a pinch does wonders for this whipped cream.

Equipment Needed

• An oven.
• Measuring cups and spoons.
• A knife.
• A food processor or a mixing bowl with a pastry cutter.
• Plastic wrap.
• Several mixing bowls.
• A hand mixer and a stand mixer with the whisk attachment.
• Spatulas for scraping the bowl.
• A deep dish pie plate.
• A pie serving, plates and forks for serving.

Step-by-Step Instructions

1. Whisk together flour and salt in a large mixing bowl.
2. Add cubed butter and use a pastry cutter to cut the butter into the flour until pea-sized granules form.
3. Add ice water, 1 tablespoon at a time, until it forms pea-sized moist granules. Alternatively, pulse the flour and butter cubes in a food processor, drizzing the ice water in through the vegetable shoot, until it forms pea-sized moist granules.
4. Transfer the mixture onto a floured cutting board and work into a ball. Wrap in plastic wrap and place in the refrigerator for 30 minutes. 
5. In a large mixing bowl, stir together brown sugar, flour, cinnamon, ginger, salt, nutmeg and cloves. Use a hand mixer to beat in eggs, one at a time, until fluffy.
6. Beat in the sweet potatoes until smooth. Slowly beat in evaporated milk and vanilla extract. Set aside. 
7. Preheat the oven to 425 degrees.
8. Remove cold dough from the plastic wrap and place on the floured cutting board. Use a rolling pin to roll it into a ¼ inch thick round.
9. Place into a deep-dish pie plate. Trim the edges into a perfect circle, hanging over about ¼ inch. Fold the edges under and pinch the edges using your thumbs.
10. Pour the sweet potato mixture into the crust.
11. Bake at 425 degrees for 15 minutes, then reduce the heat to 350 and bake an additional 30-40 minutes or until pie is no longer jiggly and crust is lightly browned. Let completely cool. 
12. In the bowl of a stand mixer, whip heavy cream on high speed. Drizzle in sugar, maple syrup, vanilla and salt and continue to whip until stiff peaks form.
13. Taste and adjust the flavorings, if necessary. Dollop whipped cream on each slice of pie and serve. 
14. An voila! You have the best ever brown sugar sweet potato pie!

Recipe Substitutions and Alterations

• Butter: You could use coconut oil or lard for the crust (but do not use a standard vegetable oil).
• Brown sugar: Granulated sugar, coconut sugar or a sugar substitute like Swerve would also work, but brown sugar gives the best flavor!
• Sweet potato: Try this pie with pumpkin puree instead.
• Individual spices: You could use pie spice instead of cinnamon, ginger, nutmeg and cloves (use the combined amount of the pie spice).
• Sugar and maple syrup: For the whipped cream, you could use either or both or try it with powdered sugar.

Nutrition Considerations

• To make it gluten free: Use gluten free all-purpose flour. Be sure all other packaged ingredients are gluten free.
• To make it dairy free: Try a dairy free evaporated milk substitute or plant-based milk (although I have not tested this). Try dairy free whipped topping instead of making your own whipped cream.
• To make it vegan: Try coconut oil to make the crust. Try a plant-based evaporated milk substitute or plant-based milk (although I have not tested this). Try an egg replacer instead of real eggs. Try plant-based whipped topping instead of making your own whipped cream.
• To make it nut free: This recipe is nut free. Be sure all other packaged ingredients are nut free.

The best Thanksgiving recipes:

• Dutch Oven Turkey Breast with Cranberry Orange Glaze
• Orange Cranberry Sauce
• The Ultimate Autumn Salad
• Roasted Acorn Squash Salad
• Butternut Squash Apple Soup
• Apple Sausage Stuffing
• Maple Cinnamon Mashed Sweet Potatoes
• Rustic Yukon Gold Mashed Potatoes
• Hasselback Butternut Squash with Cinnamon Butter
• Roasted Delicata Squash with Walnut Crumble
• Maple Mustard Brussels Sprouts
• Balsamic Green Beans with Bacon
• Healthy Sweet Potato Casserole

Brown Sugar Sweet Potato Pie

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Scratch-made all-butter 4-ingredient pie crust with a roasted sweet potato vanilla and spice filling topped with real maple whipped cream.

• Author: Julie Andrews
• Prep Time: 25-30 mins
• Cook Time: 50-55 mins
• Total Time: 1 hr 15 mins-1 hr 25 mins + cooling time
• Yield: Serves 10 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Pie Crust:

• 1 ¾ cups all-purpose flour + more for dusting
• ¼ teaspoon coarse salt
• 8 tablespoons (1 stick) cold butter, cubed
• 5-7 tablespoons ice water

Pie Filling:

• ¾ cup dark brown sugar
• 1 tablespoon all-purpose flour or cornstarch
• 1 ½ teaspoon ground cinnamon
• ¾ teaspoon ground ginger
• ½ teaspoon coarse salt
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 2 large eggs
• 2 ½ cups pureed or mashed sweet potatoes
• 12-ounce can evaporated milk
• 2 teaspoons pure vanilla extract

Whipped Cream:

• 1 cup heavy whipping cream
• 3 tablespoons granulated sugar
• 3 tablespoons pure maple syrup
• 1 teaspoon pure vanilla extract

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Instructions

1. Whisk together flour and salt in a large mixing bowl. Add cubed butter and use a pastry cutter to cut the butter into the flour until pea-sized granules form. Add ice water, 1 tablespoon at a time, until it forms pea-sized moist granules. Alternatively, pulse the flour and butter cubes in a food processor, drizzing the ice water in through the vegetable shoot, until it forms pea-sized moist granules. Transfer the mixture onto a floured cutting board and work into a ball. Wrap in plastic wrap and place in the refrigerator for 30 minutes.
2. In a large mixing bowl, stir together brown sugar, flour, cinnamon, ginger, salt, nutmeg and cloves. Use a hand mixer to beat in eggs, one at a time, until fluffy. Beat in the sweet potatoes until smooth. Slowly beat in evaporated milk and vanilla extract. Set aside. 
3. Preheat oven to 425 degrees.
4. Remove cold dough from the plastic wrap and place on the floured cutting board. Use a rolling pin to roll it into a ¼ inch thick round. Place into a deep-dish pie plate. Trim the edges into a perfect circle, hanging over about ¼ inch. Fold the edges under and pinch the edges using your thumbs.
5. Pour the sweet potato mixture into the crust. Bake at 425 degrees for 15 minutes, then reduce the heat to 350 and bake an additional 30-40 minutes or until pie is no longer jiggly and crust is lightly browned. Let completely cool. 
6. In the bowl of a stand mixer, whip heavy cream on high speed. Drizzle in sugar, maple syrup, vanilla and salt and continue to whip until stiff peaks form. Taste and adjust the flavorings, if necessary. Dollop whipped cream on each slice of pie and serve. 

Notes

Filling Tip: Peel and cube 2-3 large sweet potatoes and boil until very tender. Alternatively, wrap the sweet potatoes in foil and roast at 400 degrees for about an hour or until very tender. Let cool, then peel and mash or puree the sweet potatoes. Another option is to use canned pureed sweet potatoes.

Nutrition

• Serving Size: 1 slice (1/10 of pie)
• Calories: 419
• Sugar: 22g
• Sodium: 250mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 49g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 106mg