Delicious Brown Sugar Sweet Potato Pie for Autumn Comfort

A silky, warmly spiced pie that tastes like pure autumn comfort in every slice.

Scale

Cook Mode Prevent your screen from going dark

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.
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.
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.
Set the oven to 350°F (177°C) so it can fully preheat while you finish the filling.
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.
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.
Spoon the filling into the chilled crust and spread it into an even layer.
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.
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.