Cooking Mom Uptown Recipes

Sweet Potato Pie with Peanut Brittle and Cream

November 27, 2019
Sweet Potato Pie with Peanut Brittle and Cream

Move over pumpkin! Sweet potato takes the main stage in this Mom Uptown Original Recipe for Sweet Potato Pie with Peanut Brittle and Cream. If you’re like me and cannot get enough of a sweet and salty combos and peanut everything, check this bad boy out! Happy baking!

Rating: A+

Tip:  If you’re not serving right away, offer the whipped cream on the side.


Serves 8

Active Time: 1 hour

Total Time, Including Chilling, Baking, and Cooling: 6 hours, or Overnight



  • 1 1/2 cups Flour
  • 1/4 tsp Salt
  • 2 Tbsps Sugar
  • 1 stick cold Salted Butter, cut into small pieces
  • 1 Egg Yolk, lightly beaten
  • 1/4 cup cold Water

Peanut Brittle-

  • 3/4 cup Sugar
  • 1 1/2 cups Roasted Salted Peanuts
  • Kosher Salt


  • 2 large Sweet Potatoes
  • 1 can Condensed Milk
  • 2 Eggs
  • 3/4 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Ground Ginger
  • 1/4 tsp Salt
  • Pinch of Ground Cloves

Whipped Cream-

  • 1 cup Heavy Cream
  • 2 Tbsps Sugar
  • 1/2 tsp Vanilla


Preheat the oven to 400° F. Scrub the sweet potatoes and prick all over with a fork. Place on a sheet of parchment and bake until tender, about an hour. This can be done the day before with the pie crust dough and kept in the refrigerator overnight. Once cool enough to handle, remove skins.

Make the pie crust. Mix together dry ingredients in a food processor. Add the butter and pulse until crumbly. Stir the egg with the water, then add to the dough, pulsing until just combined and starting to form into a ball. With your hands, form into a ball, then flatten into a disc. Wrap in plastic and place in the refrigerator, and chill for at least an hour or overnight.

Meanwhile, (again, can be done the night before and stored at room temperature) combine the sugar and water in a skillet and heat over medium. Swirl occasionally, about 10-15 minutes until the sugar is a golden-amber color. If the sugar starts to crystallize too much, add a splash of water and swirl as needed. Once amber, (pay close attention–this can escalate quickly) fold in the peanuts. Quickly transfer to a sheet of parchment paper, sprinkle with salt to taste, and set aside to cool.  

Once ready to make your pie, preheat the oven to 425° F. Take the pie crust dough out of the refrigerator and roll it out on a lightly floured surface to about a 12″ in diameter. Transfer and press into a 9″ pie plate, folding and crimping the edges. Blend all of the filling ingredients in a food processor until smooth and transfer to the pie plate. Bake in oven for 15 minutes, reducing the temperature to 350° F for 40 minutes more, or pie is set and a knife comes out clean. If you crust starts to darken too quickly, add a pie crust shield or even foil around the edges. Allow to cool slightly before transferring to the refrigerator.

When ready to serve, combine the whipped cream ingredients in a mixer and whip on high speed for about two minutes. Smooth overtop of the chilled pie. Chop the reserved brittle and sprinkle overtop of the pie.


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