This Brown Sugar Sweet Potato Pie is everything a holiday dessert should be: silky smooth, warmly spiced, and just sweet enough to make you close your eyes with that first bite. The brown sugar adds a deep caramel-like richness that white sugar just can't match, and those warm spices (cinnamon, nutmeg, cloves, ginger) fill your kitchen with the kind of smell that makes everyone wander in asking when it'll be ready.
It's surprisingly easy to put together, and if you've got a good Blueberry Galette Recipe | Better Than Pie in 2 Hours under your belt, you already know your way around pie dough.
What You'll Love This Brown Sugar Sweet Potato Pie
Rich, deep flavor: The brown sugar adds molasses notes that make this Brown Sugar Sweet Potato Pie taste more complex and less one-note sweet.
Silky smooth texture: Beating or blending the sweet potatoes until completely smooth gives you that bakery-quality creamy filling.
Perfect spice balance: You get warmth from cinnamon, a little earthiness from nutmeg, and just a hint of clove and ginger without anything taking over.
Make-ahead friendly: The dough needs to chill anyway, so you can prep this in stages and not feel rushed on baking day.
Classic Southern comfort: This is the kind of Brown Sugar Sweet Potato Pie that reminds you of grandma's kitchen, Sunday dinners, and holiday tables filled with family. If you love classic desserts like Easy Berry Icebox Cake Recipe or Homemade Oatmeal Fig Bars Recipe | Easy & Healthy, this one's going on your favorites list.
Jump to:
- What You'll Love This Brown Sugar Sweet Potato Pie
- Brown Sugar Sweet Potato Pie Ingredients
- How to Make Brown Sugar Sweet Potato Pie
- Smart Substitutions
- Equipment For Brown Sugar Sweet Potato Pie
- How to Store This Brown Sugar Sweet Potato Pie
- Why This Brown Sugar Sweet Potato Pie Works So Well
- Expert Tips
- Serving Suggestions
- FAQ
- Related
- Pairing
- Brown Sugar Sweet Potato Pie
Brown Sugar Sweet Potato Pie Ingredients
Here's everything for a silky, spiced, perfectly sweetened Brown Sugar Sweet Potato Pie.
See Recipe Card Below This Post For Ingredient Quantities
For the Crust:
- Unbaked pie crust : Use a homemade flaky pie crust or all-butter crust for the best flavor and texture. Store-bought works in a pinch, but homemade really shines here.
- Egg wash : Brushing the crust edges before baking gives you that beautiful golden finish.
For the Filling:
- Sweet potatoes : The base of your pie. Boiling them until very soft makes them easy to mash and blend into a completely smooth filling.
- Unsalted butter : Adds richness and helps create that creamy, luxurious texture. Make sure it's at room temperature so it blends smoothly.
- Brown sugar : This is where the magic happens. Dark brown sugar gives you deeper molasses flavor, but light brown works beautifully too.
- Heavy cream : Makes the filling ultra-creamy and smooth. Whole milk can work, but cream gives you the best texture.
- Eggs : Bind everything together and help the filling set as it bakes.
- All-purpose flour : Helps stabilize the filling so it slices cleanly instead of being too loose.
- Pure vanilla extract : Adds warmth and rounds out all the other flavors.
- Ground cinnamon : The backbone of your spice blend, warm and familiar.
- Ground nutmeg : Adds earthy, slightly sweet warmth.
- Ground cloves : Just a hint for depth without overpowering.
- Ground ginger : Brings a subtle zing that brightens everything up.
- Salt : Balances the sweetness and makes all the flavors pop.
Optional:
- Whipped cream: For serving. A dollop on top is basically mandatory.
How to Make Brown Sugar Sweet Potato Pie
This Brown Sugar Sweet Potato Pie comes together in simple stages, and the hardest part is just waiting for everything to chill and cool.
Prepare the pie dough: Make your pie dough ahead of time and let it chill in the refrigerator for at least 2 hours. This step is non-negotiable because cold dough rolls out beautifully and bakes up flaky.
Cook the sweet potatoes: While the dough chills, place your sweet potatoes (skin on is fine) in a large pot and cover them with water. Bring everything to a boil, then let them cook for 45 to 50 minutes until they're super soft and a fork slides right through. You want them really tender so they blend smoothly.
Roll out the crust: On a floured surface, roll one disc of your chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and up the sides. Fold any excess dough over the edges to create a thicker rim, then crimp or flute the edges however you like. Brush the edges with your egg wash for that golden finish, then pop the whole crust in the fridge for at least 15 minutes while you make the filling.
Preheat oven: Set your oven to 350°F (177°C) so it's ready when you are.
Peel the potatoes: Drain the cooked sweet potatoes and run them under cold water so you can handle them. The skins should slip right off. Let them cool slightly, cut them into chunks, and transfer to a large mixing bowl.
Make the filling: Beat or blend the sweet potato chunks until completely smooth with no lumps. Add the softened butter, brown sugar, heavy cream, eggs, flour, vanilla, cinnamon, nutmeg, cloves, ginger, and salt. Beat everything on high speed (or blend) until the mixture is silky, fully combined, and a beautiful orange color.
Fill the crust: Pour the filling into your prepared crust, spreading it evenly with a spatula.
Bake: Slide the pie into the oven and bake for 55 to 60 minutes. You're looking for edges that are set and a center that's only slightly jiggly when you gently shake the pan. A toothpick inserted near the center should come out mostly clean. If the crust edges start browning too fast, cover them with a pie shield or strips of aluminum foil.
Cool: Take the pie out of the oven and set it on a wire rack. This is the hardest part: let it cool completely, or at least for 2 hours. The filling will firm up as it cools, and slicing into a warm pie will give you a mess instead of clean slices.
Serve or store: Top with whipped cream if you're feeling fancy. Cover any leftovers tightly and keep them in the fridge for up to 5 days.
Smart Substitutions
No heavy cream? Whole milk works, though the filling won't be quite as rich. You can also use half-and-half.
Don't have brown sugar? You can use white granulated sugar, but you'll lose that deep caramel flavor. If you've got molasses, mix 1 cup white sugar with 1 to 2 tablespoons molasses to make your own brown sugar.
Sweet potato options: Canned sweet potato puree (not pie filling) can work in a pinch. You'll need about 1 and ½ cups. Just make sure it's plain puree with no added spices or sugar.
Dairy-free version: Swap the butter for vegan butter, use coconut cream instead of heavy cream, and brush the crust with a little plant-based milk instead of egg wash.
Spice adjustments: If you don't have all the spices, you can use 2 teaspoons of Brown Sugar Sweet Potato Pie instead of the individual spices listed.
Equipment For Brown Sugar Sweet Potato Pie
You don't need anything fancy for this Brown Sugar Sweet Potato Pie.
- Large pot or Dutch oven: For boiling the sweet potatoes.
- Rolling pin: To roll out your pie dough evenly.
- 9-inch pie dish: Standard size works perfectly.
- Pastry brush: For applying the egg wash to the crust edges.
- Electric mixer or blender: Makes quick work of getting the filling completely smooth. A hand mixer, stand mixer, or even an immersion blender all work great.
- Pie crust shield or aluminum foil: Protects the edges from over-browning while the filling bakes.
- Cooling rack: So air can circulate under the pie while it cools.
- Mixing bowl: For combining all your filling ingredients.
How to Store This Brown Sugar Sweet Potato Pie
This Brown Sugar Sweet Potato Pie keeps beautifully in the fridge.
Room temperature: You can leave it out for a couple hours if you're serving it the same day, but after that, it needs to be refrigerated.
Refrigerator: Cover the pie tightly with plastic wrap or foil and store for up to 5 days. The flavor actually gets better after a day or two as everything settles.
Freezer: You can freeze the baked Brown Sugar Sweet Potato Pie for up to 2 months. Wrap it really well in plastic wrap, then foil. Thaw overnight in the fridge before serving.
Make-ahead tip: Bake the pie a day ahead and keep it covered in the fridge. Bring it to room temperature or warm it slightly before serving.
Why This Brown Sugar Sweet Potato Pie Works So Well
This isn't your average Brown Sugar Sweet Potato Pie. The brown sugar creates a richer, more complex sweetness than regular granulated sugar, and it plays beautifully with the earthy sweetness of the potatoes. You're also getting a homemade crust here, which makes all the difference in texture and flavor compared to store-bought.
The spice blend is perfectly balanced (not too heavy, not too subtle), and the filling sets up beautifully as it cools. You don't need any fancy techniques or hard-to-find ingredients. Just real sweet potatoes, butter, cream, and a little patience while everything chills and bakes.
Expert Tips
Boil, don't bake the sweet potatoes: Boiling keeps the sweet potatoes moist and makes them easier to blend into a silky filling. Baking can dry them out a bit.
Blend until completely smooth: Any lumps in your filling will show up in the finished Brown Sugar Sweet Potato Pie. Take the extra minute to make sure everything's silky.
Don't skip the crust chill: Cold dough is easier to work with and bakes up flakier. If your kitchen is warm, chill it twice (once after rolling it out).
Use dark brown sugar if you can: The extra molasses gives you deeper flavor. Light brown sugar works fine, but dark is even better.
Serving Suggestions
This Brown Sugar Sweet Potato Pie is delicious on its own, but here are a few ways to make it even better:
Classic whipped cream: A big dollop of lightly sweetened whipped cream on top is traditional and delicious.
Vanilla ice cream: Serve warm slices with a scoop of vanilla ice cream melting on top.
Caramel drizzle: A little homemade or store-bought caramel sauce adds even more richness.
Pecans: Sprinkle toasted chopped pecans over each slice for a little crunch. You could even make a simple Dark Chocolate Mousse Cake Recipe or Chocolate Covered Strawberry Cupcakes Recipe - So Easy! to round out your dessert table.
FAQ
Can I use brown sugar in my sweet potato pie?
Absolutely! Brown sugar is actually a fantastic choice for sweet potato pie. It adds a richer, more complex sweetness with caramel-like molasses notes that complement the earthy sweetness of the potatoes beautifully. Dark brown sugar has even more molasses than light brown, so it creates the deepest flavor.
Is brown sugar good on a sweet potato?
Yes, brown sugar and sweet potatoes are a classic combination. The molasses in brown sugar enhances the natural sweetness of the potatoes without making them taste flat or one-dimensional. It adds warmth and depth that white sugar just can't match, especially when you're baking.
Can I use brown sugar instead of white sugar in pie?
You can! Brown sugar will change the flavor slightly (adding those molasses notes), and it can make baked goods a little softer and moister because of its higher moisture content. In Brown Sugar Sweet Potato Pie specifically, brown sugar is often preferred because it creates a richer, more interesting flavor than plain white sugar.
What are some common mistakes in sweet potato pie?
The biggest mistakes are under-blending the filling (leaving it lumpy), not boiling the sweet potatoes long enough (they need to be really soft), and slicing into the pie before it's fully cooled. Also, watch your spices because too much clove or ginger can overpower everything. And don't forget to chill your pie dough properly or the crust won't be as flaky.
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Brown Sugar Sweet Potato Pie
Ingredients
Method
- Prepare your pie dough ahead of time and let it chill in the refrigerator for at least two hours or overnight so it is firm and easy to work with.
- Place the sweet potatoes in a large pot, cover completely with water, bring to a boil, and cook until extremely tender, about 45-50 minutes.
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle, gently fit it into a 9-inch pie dish, fold and shape the edges into a thick rim, crimp if desired, brush the edges with egg wash, and chill the crust for at least 15 minutes.
- Set the oven to 350°F (177°C) so it can fully preheat while you finish the filling.
- Drain the cooked potatoes, rinse them under cold water, peel off the skins, roughly chop the flesh, and place it into a large mixing bowl.
- Blend or beat the potatoes until completely smooth, then add the butter, brown sugar, cream, eggs, flour, vanilla, spices, and salt and mix until silky and fully combined.
- Spoon the filling into the chilled crust and spread it into an even layer.
- Bake the pie for 55-60 minutes, until the center is only slightly wobbly and a tester comes out mostly clean, shielding the crust edges if they brown too fast.
- Remove the pie from the oven and let it cool on a rack for at least two hours so the filling can settle and fully set before serving.
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