Bourbon Brown-Butter Sweet Potato Pie
Classic sweet potato pie, with a little Man-Made swagger.
Sweet potato is blended with nutty brown butter, dark brown sugar, evaporated milk, bourbon, and warm spices, then baked in a flaky crust until silky and just set. A brown-sugar bourbon pecan topping, added partway through baking gives the pie a caramelized crunch while leaving plenty of the sweet potato filling exposed. The brown butter deepens the natural sweetness of the potatoes, while bourbon, ginger, cinnamon, nutmeg, allspice, and a hint of cardamom give this Southern classic a richer, warmer finish.
Yield: 1 (9-inch) pie, 8 servings
Prep Time: 30 minutes, plus cooking and cooling the sweet potatoes
Bake Time: 50 to 60 minutes
Cooling Time: At least 3 hours
Ingredients
Pie Crust
1 single-crust 9-inch pie crust, unbaked (or use my Signature 3:2:1 Butter-Lard Pie Crust or my All-Butter Pie Crust)
Sweet Potato Filling
600g cooked sweet potato flesh (about 2 to 3 medium sweet potatoes)
75g unsalted butter (5 tablespoons plus 1 teaspoon), for browning
135g packed dark brown sugar (⅔ cup)
120g evaporated milk (½ cup)
30g bourbon (2 tablespoons)
2 large eggs
1 large egg yolk
15g all-purpose flour (2 tablespoons)
1 teaspoon vanilla paste
1½ teaspoons ground Saigon cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
⅛ teaspoon ground cardamom
½ teaspoon Morton kosher salt
Brown-Sugar Bourbon Pecan Topping
75g pecans, roughly chopped
35g packed dark brown sugar (about 3 tablespoons)
15g all-purpose flour (2 tablespoons)
¼ teaspoon ground cinnamon
Pinch of kosher salt
25g unsalted butter, melted
1 teaspoon bourbon
Instructions
1. Prepare the Sweet Potatoes
Cook 2 to 3 medium sweet potatoes, or enough to yield approximately 600g cooked sweet potato flesh, until completely tender. Roasting is recommended because it concentrates their flavor without adding excess water.
Once cool enough to handle, remove and discard the skins.
Transfer 600g cooked sweet potato flesh to the bowl of a stand mixer fitted with the paddle attachment and beat until very smooth, scraping down the sides and bottom of the bowl as needed.
Man-Made Tip: Measure the sweet potatoes after cooking and removing the skins. Sweet potatoes vary considerably in size and moisture content, so weighing the cooked flesh gives you a much more consistent filling than relying on a certain number of potatoes. Two to three medium sweet potatoes will usually provide about 600g cooked flesh, but let the scale make the final call.
2. Prepare the Crust and Preheat the Oven
Prepare one single-crust 9-inch pie crust.
Roll out the dough and fit it into a 9-inch pie plate. Trim and crimp the edge as desired.
Refrigerate the prepared crust while making the filling.
Preheat the oven to 425°F (220°C) with a rimmed baking sheet on the center rack. Let the baking sheet preheat with the oven while you prepare the filling.
Man-Made Tip: Do not par-bake the crust. Starting with a cold, raw crust and baking the pie initially at high heat helps the bottom crust set while the custard begins cooking.
3. Brown the Butter
Place the 75g butter in a light-colored saucepan over medium heat.
Cook, stirring or swirling frequently, as the butter melts and foams.
Continue cooking until the milk solids at the bottom of the pan turn deep golden brown and the butter smells distinctly nutty and toasted.
Immediately remove the pan from the heat and transfer the browned butter, including all of the browned milk solids, to a heatproof bowl.
Allow to cool for about 5 minutes.
Man-Made Tip: The butter will lose water as it browns and should yield approximately 60g browned butter. Watch the butter closely once the milk solids begin changing color. There's a very short trip from beautifully browned to burned. Deep amber and nutty is what you're after. Black specks, smoke, or an acrid smell mean it's time to start over.
4. Make the Sweet Potato Filling
With the 600g sweet potato in the bowl of the stand mixer, add the dark brown sugar and browned butter. Mix with the paddle attachment on low to medium-low speed until smooth and evenly combined, scraping down the sides and bottom of the bowl as needed.
Add the evaporated milk, bourbon, vanilla paste, cinnamon, ginger, nutmeg, allspice, cardamom, and kosher salt. Mix until thoroughly incorporated, scraping down the bowl as needed.
In a separate small bowl, whisk the 2 whole eggs and 1 egg yolk.
With the mixer on low, add the eggs and mix just until incorporated.
Add the flour and mix on low just until the filling is smooth, scraping down the sides and bottom of the bowl one final time.
Avoid overbeating the filling after adding the eggs. Incorporating too much air can cause the filling to puff dramatically in the oven and crack as it cools.
5. Assemble the Pie
Remove the chilled crust from the refrigerator.
Pour the sweet potato filling into the unbaked crust.
Smooth the surface gently with a spatula.
If the oven has not finished preheating, return the assembled pie to the refrigerator until you're ready to bake.
6. Begin Baking
Place the chilled pie directly onto the preheated baking sheet.
Bake at 425°F (220°C) for 15 minutes.
Set a timer for 30 minutes from the time the pie first went into the oven. This is your cue to add the pecan topping.
Without opening the oven, reduce the temperature to 350°F (175°C).
While the pie bakes, prepare the brown-sugar bourbon pecan topping.
7. Make and Add the Pecan Topping
Combine the chopped pecans, dark brown sugar, flour, cinnamon, and salt.
Add the melted butter and bourbon.
Stir until the pecans are evenly coated and the mixture forms moist, crumbly clusters.
When the 30-minute timer goes off, carefully remove the pie from the oven.
Scatter the pecan mixture primarily over the center of the pie, leaving some of the sweet potato filling exposed around the perimeter.
Do not press the topping into the filling.
Return the pie to the 350°F (175°C) oven.
Man-Made Tip: Keeping the pecan topping concentrated toward the center lets the sweet potato remain the star. Adding it after 30 minutes gives the filling enough time to set beneath it while allowing the pecans and brown sugar to toast and caramelize without burning.
8. Finish Baking
Continue baking at 350°F (175°C) for approximately 20 to 30 minutes more, until the outer filling is set but the center still has a gentle wobble.
The center of the pie should reach approximately 175 to 180°F.
Total baking time will generally be about 50 to 60 minutes.
If the crimped crust reaches your desired color before the filling is finished, loosely shield the edge with aluminum foil.
Do not wait for the center to become completely firm in the oven. The custard will continue cooking from residual heat and set further as it cools.
9. Cool
Transfer the pie to a cooling rack.
Allow it to cool completely for at least 3 hours before slicing.
The filling will settle and firm considerably as it cools.
Notes
Evaporated milk gives the filling a creamy, custard-like texture without the heaviness of heavy cream and allows the sweet potato flavor to remain prominent.
Brown butter adds toasted, nutty depth that complements both the sweet potato and pecans.
Bourbon appears in both the filling and topping, but the amounts are restrained enough that it supports rather than overwhelms the sweet potato.
Dark brown sugar contributes deeper molasses notes than granulated or light brown sugar.
Cinnamon, ginger, and nutmeg provide the primary warmth. Allspice adds depth, while a small amount of cardamom provides a subtle aromatic note.
The filling may puff slightly or develop small cracks as it bakes. This is normal for a sweet potato custard.
Don't judge the final texture while the pie is warm. Cooling is an essential part of setting the custard.
Serving Suggestions
Serve at room temperature or slightly chilled with:
Fresh whipped cream
Vanilla ice cream
Bourbon whipped cream
A light drizzle of salted caramel
A hot cup of coffee
Frequently Asked Questions
Do I need to par-bake the crust?
No. This recipe is designed to bake in an unbaked crust. Starting the pie at 425°F on a preheated baking sheet gives the bottom crust an immediate burst of heat and helps it bake through underneath the custard.
Why brown the butter?
Browning cooks away much of the butter's water while toasting its milk solids. This produces deep nutty and caramel-like flavors that pair particularly well with sweet potatoes, bourbon, and pecans.
How many sweet potatoes do I need?
Plan on about 2 to 3 medium sweet potatoes, but don't rely on the number of potatoes alone. Their size and moisture content vary considerably. Cook the potatoes first, remove the skins, then weigh 600g of cooked sweet potato flesh for the filling.
Why use evaporated milk instead of heavy cream?
Evaporated milk contains concentrated milk solids but substantially less fat than heavy cream. It produces a creamy custard that sets cleanly while keeping the sweet potato flavor front and center. The brown butter and pecan topping already bring plenty of richness, so evaporated milk keeps the filling from becoming overly heavy.
Can I substitute heavy cream for the evaporated milk?
Yes. Substitute 120g (½ cup) heavy cream for the 120g evaporated milk. Heavy cream will produce a richer, more luxurious custard, while evaporated milk keeps the filling somewhat lighter and allows the sweet potato flavor to come through more prominently.
What if I don't have evaporated milk or heavy cream?
Whole milk can work in a pinch, but it contains more water and less fat than either evaporated milk or heavy cream, so the filling won't be quite as rich or creamy. For the intended flavor and texture, evaporated milk is recommended.
Why add the pecan topping after 30 minutes?
Adding the topping at the beginning would expose the pecans and brown sugar to the oven for the entire bake. Giving the pie a 30-minute head start allows the filling to begin setting before the topping is added and gives the pecans enough time to toast and caramelize without burning.
How do I know when a sweet potato pie is done?
The outer filling should look set while the center still moves slightly when the pie is gently shaken. An instant-read thermometer inserted near the center should register approximately 175 to 180°F. Don't wait for the entire center to look completely firm.
Can I leave out the bourbon?
Yes. Omit the bourbon from both the filling and topping. Replace the 2 tablespoons of bourbon in the filling with an additional 2 tablespoons of evaporated milk.
Can I make this pie ahead of time?
Absolutely. Allow the pie to cool completely, then refrigerate it. The custard becomes even cleaner-slicing after several hours of chilling. For the best flavor and texture, let refrigerated slices sit at room temperature briefly before serving.
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