BROWNED BUTTER SWEET POTATO PIE

YIELD: MAKES 2 PIES

THIS RECIPE WILL MAKE YOU LOOK LIKE A PRO, EVEN IF THIS IS YOUR FIRST ATTEMPT AT BAKING A PIE.

- 3 LARGE SWEET POTATOES, COOKED & PURÉED

- 1 STICK SALTED BUTTER, BROWNED (IE. KERRYGOLD)

- 120Z EVAPORATED MILK OR COCONUT MILK

- 1 TSP PURE VANILLA BEAN PASTE OR VANILLA EXTRACT

- 2 TSPS CINNAMON

- 1/4 TSP NUTMEG

- 1/8 TSP GROUND GINGER

- 3/4 CUP ORGANIC CANE SUGAR

- 1/4 CUP ORGANIC BROWN SUGAR

- 1 TBSP ORGANIC AP FLOUR

- 3 EGGS. ROOM TEMPERATURE & SLIGHTLY BEATEN

- TWO 9INCH PIE CRUSTS, ROOM TEMPERATURE

1. PREHEAT OVEN TO 350F DEGREES

2. MELT BUTTER IN A POT OVER MEDIUM HEAT.

COOK UNTIL BROWNED (DO NOT BURN). SET ASIDE TO COOL.

1. PUREE COOKED SWEET POTATOES IN A BLENDER UNTIL SMOOTH.

2. IN A LARGE BOWL. ADD PURÉED SWEET POTATOES, BROWNED BUTTER, MILK, VANILLA, SPICES, SUGAR, FLOUR & EGGS.

3. POUR INTO PIE CRUST

4. BAKE FOR 55-60 MINUTES.

5. REMOVE FROM OVEN AND LET PIE COOL COMPLETELY

6. REFRIGERATE FOR 3-4 HOURS FOR A DENSE & CREAMY TEXTURE

#dessert #dessertrecipe #Lemon8Diary #recipeinspiration