Salted brown butter gives this sweet potato pie a nutty flavor, and two tablespoons of vanilla bean paste perfume the filling. The recipe makes two pies, one for your table and one to share.
Makes 2 pies · Bake time 70–80 minutes
Ingredients
2 frozen pie crusts
4½ cups sweet potato purée
2½ cups sugar
1½ (12 fl oz) cans evaporated milk (2¼ cups total)
3 whole eggs
2 egg yolks
1 cup salted brown butter
1¼ teaspoons ground cinnamon
½ teaspoon ground nutmeg
2 tablespoons vanilla bean paste
1 teaspoon vanilla extract
Instructions
Preheat the oven to 400°F. Keep the pie shells frozen while you prepare the filling.
Place the sweet potato purée in a large bowl. Fold in the sugar, scraping the sides and bottom of the bowl until evenly combined.
Fold in the salted brown butter, including the browned bits. Add the cinnamon and nutmeg and mix until the spices are evenly distributed.
Gradually fold in the evaporated milk. Add the vanilla bean paste and vanilla extract and mix until the filling is uniform.
Before adding the eggs, run a hand mixer fitted with metal beaters through the filling. Stop the mixer and clear the sweet potato strings from the beaters between passes. Repeat until the filling is smooth, about 10–15 passes.
Add the 3 whole eggs and 2 egg yolks. Blend just until the yolks disappear and the custard is evenly mixed.
Place the frozen pie shells on a rimmed baking sheet. Divide the custard evenly between them.
Bake for 10 minutes at 400°F. With the pies still in the oven, lower the temperature to 325°F and bake for another 60–70 minutes, until the edges are set and the centers jiggle slightly when gently nudged.
Let the pies cool completely before slicing. Keep refrigerated.
