Brown Butter Black-Bottom Sweet Potato Pie

Brown Butter Black-Bottom Sweet Potato Pie

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Anyone who has had my baking will tell you I LOVE to bake with brown butter. In fact I almost called this the Brown Butter Blog, and my plan was to make it all brown butter, all the time! I eventually realized that there is, in fact, more to life than brown butter, but like… is there? It makes everything better in a deliciously subtle way. And my favorite thing about it is how it can take a dish from delicious to unbelievable. Case in point: brown butter sweet potato pie. This is one of the recipes where brown butter truly shines. It makes SUCH a difference in the flavor.

Sweet potato pie is the only dessert I HAVE to have at Thanksgiving. My Grandma made the best sweet potato pie, and nothing will come close, but this is my attempt. This recipe is inspired by the famous Patti Labelle sweet potato pie recipe. I love the “black-bottom” technique that makes Patti Pies” so famous, and when you combine that with browh butter you’ll get my favorite sweet potato pie recipe ever!

This brown butter sweet potato pie is definitely best suited for a holiday meal, since it’s so decadent and has several steps. But once you master it, you’ll go back to it again and again for your family gatherings!


This brown butter sweet potato pie is easiest when you have the right tools! To start with, you definitely will need pie pans, measuring cups and spoons, a whisk, and mixing bowls. You’ll also need an hand blender, hand mixer, or food processor to purée your sweet potatoes so that they’re nice and smooth, a baking sheet to bake your sweet potatoes, and a light-colored sauté pan to brown your butter.


  • pie crusts – you can use either a store-bought crust or homemade. I use a double batch of my easy all-butter pie crust recipe!
  • cubed salted butter – for the brown butter that we’ll add into our filling!
  • melted salted butter – for the black-bottom crust!
  • sweet potatoes – very important! I use 4 pounds of sweet potatoes for this two-pie recipe, which ends up being about 4 large sweet potatoes.
  • dark brown sugar – for the filling AND for the black-bottom crust!
  • granulated sugar – adds sweetness to the filling.
  • evaporated milk – gives the pies that custardy texture.
  • pure vanilla extract – very necessary for the flavor of these pies! Be sure to use the good stuff. I like this one.
  • cinnamon, nutmeg, cloves, and ginger – these spices give the pie it’s classic autumn flavors and complement the brown butter and vanilla flavors so well. Feel free to adjust the spices to your liking,
  • lemon juice – adds enough tartness to cut the sweetness and perk up the flavor of this pie.
  • all-purpose flour – just enough to help bring the filling together.
  • room temperature eggs – helps with the richness and the structure of our pies.

Step by Step

This recipe has a a few important steps– nothing too intense, but it’s important to not skip any. I would recommend gathering your ingredients a few days in advance, and taking your time with each step. Steps 1-3 can be done a day or two ahead of time, so you won’t be stuck doing everything on the same day! Ok, here are the steps to make the best brown butter sweet potato pie!

Step 1: Get your pie crusts ready

The key to the black-bottom technique is to blind bake the pie crust with butter and brown sugar. Blind baking is a technique of pre-baking a pie crust to ensure a fully cooked crust, and in this case it also gives us a nice brown sugar layer on the bottom of our pies! The best way to ensure that the crust doesn’t shrink during blind baking is to chill the crust in the pan for at least an hour before your blind bake. I like to put mine in the freezer to be extra safe.

If you’re using a store-bought pie crust that comes in its own pan, you’re one step ahead. Just keep them in the fridge until you’re ready for the blind bake!

For this technique, we’ll just brush the chilled pie crust with butter and sprinkle it with brown sugar. Then pop it in the oven for 15 minutes!

When you remove the pie from the oven, it may have shrunk a bit, but it should still have kept its shape. If necessary, carefully press the pie back into place with a spoon.

Step 2: Brown your butter

This is a step that is a bit daunting at first, but once you’ve mastered it, you’ll feel like you have a baking superpower! It’s definitely a cheat code to make baked goods (and savory dishes) absolutely amazing!

I have a full post on how to brown butter where I go into detail and share images of the process — if you’re new to browning butter, I’d recommend checking it out!

To brown the butter, we’ll just place the cubed butter in a light-colored saucepan and cook it on medium heat until it’s bubbly and the milk solids are starting to separate. That means it’s almost ready. Once the butter smells nutty and fragrant (you’ll be able to tell, trust me — it smells amazing) and it’s starting to look golden brown, scrape it into a heat-safe container to cool.

Step 3: Bake your sweet potatoes

This is one of my favorite variations for sweet potato pie! I’ve had a lot of great pies made with boiled sweet potatoes, but baking them brings out the natural sweetness so much! It’s a game changer.

To do this, you’ll just prick them with a fork and bake them on a foil-lined pan until they’re nice and soft.

Step 4: Prepare your filling, and bake!

I love it when a plan comes together! This is the moment when the prep work pays off. You’ll first want to scoop out the flesh of your cooled potatoes, and purée them — I like to use a hand blender. Then you’ll mix in the cooled brown butter and the rest of your filling ingredients.

Finally you’ll pour it all into your pie pans, and bake!

Tips for the best sweet potato pie

Chilling the pie crusts: If you use homemade pie dough or store-bought roll-up crusts, you’ll need to chill the crusts for at least an hour after it’s been pressed into the pan. This is an important step to keep the pie crust from shrinking while you’re baking the brown sugar layer into the crust. If by chance your crust still shrinks, when it first comes out of the oven it’s still pliable enough to smush it back up the sides of the pie pan with the back of a spoon — it’s a little wonky, but I’ve had to do that in a pinch.

Use a pie shield if necessary: If your pie crust edges start to brown too quickly in the oven, top them with a pie crust shield. I like this type of shield, because the silicone is easy to work with and the size is adjustable! If you don’t have a pie crust shield, you can use strips of aluminum foil.

Make ahead: Sweet potato pie definitely does not need to be served warm or anything, so feel free to complete this brown butter sweet potato pie a day or two in advance, according to your schedule. It also freezes very well! I always make holiday pies several days, if not weeks in advance and then freeze them, and they turn out great! Just wrap them very well with plastic wrap and foil to freeze. Then, a day or two before you plan to serve it, allow the pie to thaw in the refrigerator, still wrapped. To serve them, let them sit on the counter and then come to room temperature, still wrapped.

Related Recipes

If you like this brown butter sweet potato pie recipe, you’ll want to try all of my brown butter recipes! One of my favorites is this brown butter peach crumb tart, made with either fresh OR frozen peaches! It’s topped with a brown butter icing that is to die for.

You might also like my stout gingerbread cookies with a brown butter cream cheese frosting! These soft, spiced cookies are perfect for the holidays, and the brown butter in the frosting takes them to another level!

brown butter sweet potato pie

Brown Butter Black-Bottom Sweet Potato Pie

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A southern-style sweet potato pie with the richness of brown butter, brown sugar, and evaporated milk, along with the "black-bottom" technique of Patti LaBelle's famous pie. The only soul food Thanksgiving pie you need!
Prep Time: 1 hour 10 minutes
Cook Time: 55 minutes
Total Time: 2 hours 5 minutes
Course: Dessert
Cuisine :American, Soul Food
Servings: 16 slices
Calories: 374kcal
Recipe Source: Chenée Lewis


Black Bottom Crusts

  • 2 pie crustsstore-bought or homemade (see note**)
  • 4 tbsp salted buttermelted
  • cup dark brown sugarpacked

Brown Butter Sweet Potato Filling


Prepare Pie Crusts

  • Preheat oven to 400°F.
  • If using a homemade or roll-up pie crust, roll pie crust into pan and crimp sides, and let chill in fridge or freezer at least 1 hour (this is important — see note**)
  • Brush 2 tbsp melted butter in each pie crust. Sprinkle ¼ cup of dark brown sugar into each crust and bake for about 15 minutes. Set aside.

Prepare Sweet Potatoes

  • Increase oven temperature to 425°F.
  • Pierce sweet potatoes with a fork several times.
  • Place on foil-lined baking sheet.
  • Bake for 1 hour or until very tender. Allow to cool to room temperature.

Prepare Brown Butter

  • Add the 2 sticks butter to a light-colored sauté pan over medium heat. Heat, whisking constantly.
  • Remove from heat once it starts to smell nutty and turn golden brown.
  • Pour your browned butter into a heatproof container, scraping the pan to get all the brown bits, and set aside to cool.

Prepare Filling

  • Decrease oven temperature to 350°F.
  • Scoop the flesh of your cooled sweet potatoes into a large mixing bowl and puree until smooth using your preferred mixing tool (see note*)
  • Mix in the cooled brown butter, followed by the brown sugar, white sugar, evaporated milk, vanilla, cinnamon, nutmeg, ginger, cloves, juice, and flour until well combined.
  • Taste the mixture to ensure that the flavors are to your preference, and then whisk in your eggs until smooth.
  • Pour filling evenly into your prepared pie crusts and smooth out the tops. Don’t overfill — pies will rise a bit in the oven!
  • Bake on middle rack in preheated oven for about an hour, or until center of pies jiggle only slightly.
  • Remove pies from oven and let cool at room temperature. Refrigerate until you're ready to serve.


*Hand blender: I recommend using a hand blender like this one to purée your sweet potatoes.  It makes it so easy, and eliminates the need for adding any water or milk to get it creamy and smooth. Otherwise I’d opt for a hand mixer like this one. I haven’t tried this recipe using a potato masher or stand mixer, but let me know in the comments if you have success with either of those! 
**A note on pie crusts: I grew up eating sweet potato pies with store-bought crusts and I love them just as much! I usually use a double batch of my Easy All-Butter Pie Crust for this recipe, but store-bought crusts can be a great option, especially to save time!
Whether you use a homemade crust or a store-bought roll-up crust, you’ll need to chill the crust for at least an hour after it’s been pressed into the pan. This is an important step to keep the pie crust from shrinking while you’re baking the brown sugar layer into the crust. If by chance your crust still shrinks, when it first comes out of the oven it may still be pliable enough to smush it back up the sides of the pie pan with the back of a spoon — it’s a little wonky, but I’ve had to do that in a pinch.
Type of pie pan: I prefer to use a regular size (9 in x 1.5 in; not deep dish) metal pan  for this recipe.  Using a metal pan minimizes shrinking and eliminates any risk from moving the pie directly from the freezer to the hot oven.  I’ve tried this recipe with a glass pan, and while there was no issue with the change in temperature from the freezer to the hot oven, the crust did shrink more during the blind bake. I haven’t tried it with a ceramic pie pan, so I can’t say for sure, but I would worry about the safety of an extreme temperature change.
***Adding eggs: It’s a good idea to wait to add in your eggs until you’ve added all your other filling ingredients, and tasted the filling to make sure that it has the flavor you want.  That way if you need more of something you can add it before the eggs.
Make ahead/freezing: These pies freeze very well!  Once they’re fully cooled, just wrap them well in plastic wrap, and then in foil to freeze. Pies can be frozen for up to 2 months. Thaw at room temperature or in refrigerator, keeping pies wrapped until thawed.
Browning Butter: For more details and images on the process of browning butter, check out my How to Brown Butter post.


Serving: 1piece | Calories: 374kcal | Carbohydrates: 69g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 134mg | Potassium: 142mg | Fiber: 3g | Sugar: 36g | Calcium: 69mg | Iron: 1mg
Nutrition Disclaimer
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Brown Butter Black-Bottom Sweet Potato Pie Recipe - Chenée Today

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