Brown Butter Sweet Potato Pie | Tammicia Rochelle

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream offers a dairy-free option with rich texture.

brown butter

🥗Healthier: olive oil

💰Cheaper: regular butter

Olive oil is healthier but may alter flavor.

pie crust

🥗Healthier: almond flour crust

💰Cheaper: store-bought crust

Almond flour crust is gluten-free and nutritious.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a different flavor profile.

Preheat the oven to 375°F.

Prepare your pie crust; you can use store-bought or homemade.

Bake sweet potatoes at 425°F for 45 minutes to 1 hour until soft, then scoop out about 2 cups.

Melt 1 stick of butter in a saucepan and brown it until it has a nutty aroma.

In a mixing bowl, combine the scooped sweet potatoes and 1/2 cup of evaporated milk.

Add 1 cup of white granulated sugar to the sweet potato mixture.

Incorporate 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of ginger into the mixture.

Add 2 tablespoons of lemon juice to the mixture.

Pour in the browned butter (let it cool slightly before adding).

Add 2 beaten eggs and 1 tablespoon of pure vanilla extract to the mixture.

Optionally, add 1 tablespoon of bourbon to the mixture.

Mix all ingredients until well combined.

Fill two 9-inch deep dish pie crusts with the sweet potato mixture.

Bake in the preheated oven for 45 to 60 minutes until a toothpick comes out clean.

Remove from the oven and let cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens