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Slice of homemade Brown Sugar Sweet Potato Pie topped with whipped cream on a plate, showing creamy spiced filling and flaky crust.

Brown Sugar Sweet Potato Pie

4 from 1 vote
A silky, warmly spiced pie that tastes like pure autumn comfort in every slice.
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Prep Time 3 hours 30 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 6 hours 30 minutes
Servings: 8 slices
Course: Dessert, Holiday
Cuisine: American, Southern
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 unbaked pie crust fully chilled and fitted to a 9-inch dish
  • 1 large egg beaten for brushing the crust
  • 1 tablespoon milk or heavy cream used to thin the egg wash
  • 1 lb sweet potatoes about two medium scrubbed clean
  • 6 tablespoons unsalted butter softened to room temperature
  • 1 cup brown sugar packed dark preferred for deeper flavor
  • ½ cup heavy cream at room temperature for smooth mixing
  • 2 large eggs room temperature for better blending
  • 2 tablespoons all-purpose flour to lightly thicken the filling
  • 1 teaspoon vanilla extract pure for best flavor
  • 1 teaspoon ground cinnamon fresh for stronger aroma
  • ½ teaspoon ground nutmeg finely ground
  • ¼ teaspoon ground cloves use sparingly very strong spice
  • ¼ teaspoon ground ginger adds warmth and depth
  • ⅛ teaspoon salt fine to balance sweetness
  • Whipped cream optional for topping when serving

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Set the oven to 350°F (177°C) so it can fully preheat while you finish the filling.
  5. 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.
  6. 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.
  7. Spoon the filling into the chilled crust and spread it into an even layer.
  8. 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.
  9. 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.

Nutrition

Serving: 150gCalories: 420kcalCarbohydrates: 55gProtein: 6gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 110mgSodium: 230mgPotassium: 420mgFiber: 4gSugar: 34gVitamin A: 380IUVitamin C: 6mgCalcium: 90mgIron: 2mg

Notes

This pie is the kind of dessert that fills the kitchen with cozy spice and makes everyone hover near the oven. It’s rich, nostalgic, and somehow even better the next day when the flavors have had time to settle in.

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