Brown Butter Sweet Potato Pies take a beloved Southern dessert and give it a deeper, richer flavor that feels both nostalgic and special. Sweet potato pie has long been a holiday favorite, known for its smooth texture, warm spices, and comforting sweetness. But when you add brown butter to the mix, everything changes in the best way.
As butter slowly cooks, the milk solids toast and turn golden brown. This simple step creates a nutty, caramel-like aroma that blends beautifully with naturally sweet roasted sweet potatoes. The result is a silky, custard-style filling with layers of flavor tucked inside a flaky crust.
These mini pies are perfect for Thanksgiving, Christmas, fall gatherings, bake sales, or weekend baking when you want something cozy yet impressive. They are easy to prepare, freezer-friendly, and ideal for serving individually. Whether topped with whipped cream or enjoyed plain, they always stand out on the dessert table.
If you love traditional sweet potato pie, this brown butter version will quickly become your new favorite.
Why You’ll Love These Brown Butter Sweet Potato Pies
Deep, Nutty Flavor
Browning the butter adds toasted, caramel notes that elevate the entire filling. It complements the spices and enhances the sweetness of the potatoes.
Perfectly Creamy Texture
The filling bakes into a smooth, custard-like consistency that melts in your mouth.
Great for Entertaining
Mini pies are easy to serve and portion. No slicing required.
Make-Ahead Friendly
You can prepare the filling in advance, freeze the baked pies, or store leftovers easily.
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 pie dough
- Extra flour for rolling
Optional Toppings
- Fresh whipped cream
- Caramel drizzle
- Cinnamon sugar
- Toasted pecans
How to Make Brown Butter Sweet Potato Pies
Step 1: Brown the Butter
Place the butter in a light-colored skillet over medium heat. Let it melt completely. Once melted, the butter will begin to foam. Stir gently and keep watching closely.
After a few minutes, you will notice golden brown bits forming at the bottom and a nutty aroma filling the kitchen. Remove the butter from heat immediately once it turns amber brown. Pour it into a bowl to stop the cooking process and let it cool slightly.
Do not walk away during this step. Butter can burn quickly once it starts browning.
Step 2: Cook and Mash the Sweet Potatoes
If you have not prepared the sweet potatoes yet, roast them at 400°F (200°C) until fork-tender. Roasting brings out natural sweetness and adds depth of flavor. Boiling works as well, but roasting gives better results.
Once cooked, peel and mash until completely smooth. You should have a creamy texture with no lumps.
Step 3: Prepare the Filling
In a large mixing bowl, combine:
- Mashed sweet potatoes
- Granulated sugar
- Brown sugar
- Eggs
- Evaporated milk
- Vanilla extract
- Cinnamon, nutmeg, ginger, cloves
- Salt
Mix until smooth. Slowly pour in the cooled brown butter while stirring continuously. Blend until fully combined and silky.
For an extra-smooth filling, you can use a hand mixer or briefly blend the mixture in a blender.
Step 4: Prepare the Crust
Lightly flour your work surface and roll out the pie dough. Use a round cutter or wide cup to cut circles large enough to fit into muffin tins.
Grease a muffin pan lightly. Press each dough circle gently into the wells, shaping them into mini pie shells.
Chill the crusts in the refrigerator for 10–15 minutes before filling. This helps prevent shrinking during baking.
Step 5: Assemble the Mini Pies
Spoon the sweet potato filling into each prepared crust. Fill nearly to the top but leave a small space to prevent overflow.
Smooth the tops with the back of a spoon for even baking.
Step 6: Bake
Preheat your oven to 350°F (175°C).
Place the muffin tin on the middle or lower rack of the oven. Bake for 20–25 minutes, or until:
- The crust is golden brown
- The filling is set
- The center gently springs back when touched
The pies should not jiggle heavily. A slight bounce is normal.
Step 7: Cool and Serve
Allow the pies to cool in the pan for at least 15 minutes before removing. Carefully lift them out and place on a cooling rack.
Serve warm or at room temperature with whipped cream, caramel drizzle, or toasted pecans.
Variations to Try
Marshmallow Topping
Add mini marshmallows during the last 5 minutes of baking for a soft, toasted topping.
Pecan Crumble
Mix chopped pecans with butter, brown sugar, and a little flour. Sprinkle over the filling before baking for added crunch.
Coconut Version
Stir ½ cup shredded coconut into the filling for a subtle tropical flavor.
Maple Twist
Replace half of the sugar with pure maple syrup for a deeper fall-inspired sweetness.
Full-Size Pie Option
Instead of minis, pour the filling into a standard 9-inch pie crust. Bake for 45–55 minutes, or until the center is set.
Serving Suggestions
- Serve warm with freshly whipped cream and a sprinkle of cinnamon.
- Pair with vanilla ice cream for contrast.
- Drizzle caramel or maple syrup over the top.
- Add toasted pecans for crunch.
- Arrange on a dessert board with cookies and brownies for gatherings.
These pies taste even better the next day as the flavors deepen.
Expert Baking Tips
Do Not Skip the Brown Butter
This step transforms the pie. It adds depth and a toasted richness that regular melted butter cannot provide.
Roast Instead of Boil
Roasting sweet potatoes concentrates their flavor and reduces excess moisture.
Pre-Bake for Crisp Crust
For an extra crisp bottom, bake the empty crusts for 5 minutes before adding filling.
Blend for Ultra-Smooth Filling
If you prefer a silky texture, blend the filling before pouring it into crusts.
Bake on Lower Rack
Positioning the pies slightly lower in the oven helps the crust cook evenly.
Storage Tips
- Store in the refrigerator for up to 4 days.
- Freeze for up to 2 months in an airtight container.
- Reheat gently in the oven for best texture.
Prep and Bake Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Nutritional Information (Per Mini Pie – Approximate)
Calories: 230
Protein: 3g
Sodium: 140mg
Values vary depending on crust and toppings used.
FAQs
Can I make the filling ahead of time?
Yes. Prepare the filling up to 2 days in advance and store it covered in the refrigerator. Stir before using.
Can I use canned sweet potatoes?
Yes, but drain them well and reduce the sugar slightly since canned versions are often sweeter.
How do I prevent a soggy crust?
You can blind bake the crust for 5 minutes before filling. Also avoid overfilling.
Can I make one large pie instead of minis?
Absolutely. Bake a 9-inch pie for 45–55 minutes, or until the center is set with a slight jiggle.
How do I know when the pies are done?
The filling should be mostly firm with a gentle bounce in the center. It will continue setting as it cools.
Can I freeze Brown Butter Sweet Potato Pies?
Yes. Let them cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator.
What makes brown butter different from regular butter?
Brown butter is cooked until the milk solids toast, creating a nutty, caramel-like flavor that enhances baked goods.
Final Thoughts
Brown Butter Sweet Potato Pies bring together tradition and bold flavor in one unforgettable dessert. The creamy filling, warm spices, and nutty brown butter create a rich, comforting bite that feels perfect for fall and winter gatherings.
They are simple enough for beginner bakers yet impressive enough for holiday tables. Once you experience the depth that brown butter adds, it will be hard to go back to the classic version.