The Ultimate Brown Butter Sweet Potato Pie: A Southern Classic with a Nutty Twist
Prepare to fall in love with this extraordinary brown butter sweet potato pie recipe. If you appreciate the comforting taste of traditional sweet potato pie, you’ll be utterly captivated by the added depth and complexity that browned butter brings. Featuring the warm notes of brown sugar, the distinct nutty aroma of brown butter, and a signature “black-bottom” crust, this easy-to-follow recipe is destined to become your new favorite for any occasion, especially during the holidays.
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If you’re enchanted by the rich flavor of brown butter in this pie, you absolutely must try some of my other brown butter creations. Don’t miss my Pineapple Bars with Cheesecake Filling and Brown Butter Coconut Icing, my decadent Butter Pecan Cake with Cream Cheese Frosting, or my beloved Small Batch Chocolate Chip Cookies with Brown Butter and Sea Salt. Each recipe harnesses the power of brown butter to elevate simple desserts into something truly extraordinary.
The Magic of Browned Butter Sweet Potato Pie
This particular sweet potato pie holds a special place, as it was one of the very first recipes shared on Chenée Today! It perfectly marries the classic brown sugar sweet potato pie profile with the unparalleled richness of brown butter. What truly sets it apart, however, is the incorporation of the “black-bottom” technique, a hallmark of Patti LaBelle’s famously delicious sweet potato pie.
For years, this recipe has been a staple at my Thanksgiving celebrations, and it’s always the highlight of the dessert table. The deep, complex flavors make it an essential part of the holiday experience. My sincere hope is that this brown butter sweet potato pie becomes a cherished tradition in your family’s celebrations for many years to come, creating sweet memories with every slice.
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Southern Tradition: Brown Butter Sweet Potato Pie
Anyone who knows my baking knows my deep affection for brown butter. I often joke that while people say there’s more to life than brown butter, I’m yet to be convinced! It has an almost magical ability to transform any dish, adding a subtle yet profoundly delicious nutty and complex flavor. This rich addition elevates dishes from merely “delicious” to truly unbelievable. And nowhere does brown butter shine more brightly than in this sweet potato pie.
It makes such a significant difference to the overall flavor profile, truly taking this sweet potato pie recipe to an entirely new level. Sweet potato pie isn’t just a dessert for me; it’s a non-negotiable part of Thanksgiving. My Grandma’s sweet potato pie set an impossibly high standard, and while nothing can truly replicate hers, this recipe is my heartfelt attempt to honor that legacy and create something equally special.
Patti LaBelle’s Inspiration: The “Black-Bottom” Crust
The distinctive feature that makes Patti LaBelle’s sweet potato pie legendary is its famous “black-bottom” crust. This ingenious technique involves creating a luscious layer of brown sugar and melted butter at the base of the pie, nestled between the sweet potato filling and the flaky crust. This hidden layer adds an incredible boost of rich sweetness and a slightly caramelized texture that is absolutely divine.
This recipe proudly draws inspiration from Patti LaBelle’s iconic method. I adore the “black-bottom” technique and, when combined with the unparalleled depth of brown butter, the result is arguably the best sweet potato pie recipe you will ever taste. It’s a symphony of flavors and textures that will leave everyone craving another slice.
Sweet Potato vs. Pumpkin Pie: The Ultimate Holiday Showdown
I might be a bit biased, having grown up in a household where sweet potato pies were a Thanksgiving tradition, unlike the pumpkin pies that only made an appearance in school cafeteria lunches. But truly, pumpkin pie has nothing on a classic Southern sweet potato pie recipe! The filling of a perfectly made sweet potato pie is a marvel of fluffy yet rich texture, delicately spiced and wonderfully enriched with butter and evaporated milk. It’s simply too delicious to compare.
While pumpkin pie can certainly be tasty, and I enjoy many pumpkin-flavored treats like my Pumpkin Mousse Pie with Maple Cookie Crust, my cozy Pumpkin Pecan Dump Cake, or even festive drinks like my Pumpkin Spice Espresso Martini, the traditional pumpkin pie often falls short in terms of complexity and texture when compared to an old-fashioned sweet potato pie. And when you add the magical touch of brown butter to the sweet potato pie, it’s truly an unbeatable combination that stands head and shoulders above the rest.
Essential Ingredients for Your Perfect Pie
Crafting this incredible sweet potato pie requires a selection of high-quality ingredients, each playing a vital role in achieving that unforgettable flavor and texture:
- Pie Crusts: You can opt for convenient store-bought crusts, or for an extra touch of homemade goodness, use a double batch of my easy all-butter flaky pie crust recipe!
- Cubed Salted Butter: This is the star for our brown butter – the secret ingredient that infuses our filling with its nutty, rich essence. If using unsalted butter, simply add ½ teaspoon of salt to your filling ingredients.
- Melted Salted Butter: Essential for creating the luscious “black-bottom” crust, adding an extra layer of flavor and moisture.
- Sweet Potatoes: The absolute heart of the pie! This recipe uses 3 pounds of fresh sweet potatoes (roughly 3 large ones). Baking them is key, as it enhances their natural sweetness far more than boiling.
- Dark Brown Sugar: Used in both the main filling and to create that signature rich “black-bottom” layer. Its molasses notes add deep flavor.
- Granulated Sugar: Provides additional sweetness to perfectly balance the filling without overwhelming the natural sweet potato flavor.
- Evaporated Milk: Crucial for achieving the smooth, custardy texture that defines a great sweet potato pie. It offers richness without excessive fat.
- Pure Vanilla Extract: A non-negotiable for enhancing the overall aroma and flavor. Always reach for a high-quality extract like this one for the best results.
- Cinnamon and Nutmeg: These classic warm spices lend their comforting autumn flavors, perfectly complementing the brown butter and vanilla. Adjust quantities to your personal preference, and if you love these spices, you’ll adore my Chai Spice Bundt Cake!
- Orange Juice: A small but mighty addition, it provides just enough tartness to cut through the sweetness, brightening and “perking up” the pie’s overall flavor.
- All-Purpose Flour: A minimal amount is used to help bind the filling ingredients together, ensuring a well-set pie.
- Room Temperature Eggs: These are vital for both the richness and the structural integrity of our custard-based pies, helping them set beautifully.
Recommended Equipment for Effortless Baking
While this brown butter sweet potato pie recipe is achievable with basic kitchen tools, having the right equipment can make the process significantly smoother and more enjoyable. To begin, you’ll certainly need reliable pie pans, accurate measuring cups and spoons, a sturdy whisk, and a selection of mixing bowls.
For achieving that perfectly creamy sweet potato purée, a hand blender, hand mixer, or food processor is highly recommended. These tools ensure your sweet potatoes are incredibly smooth, free of lumps. You’ll also need a baking sheet (like the one I use) to perfectly bake your sweet potatoes, bringing out their natural sugars. Finally, a light-colored sauté pan is essential for browning your butter; its light interior allows you to easily monitor the color change, preventing it from burning.
How to Make Brown Butter Sweet Potato Pie: A Detailed Guide
While this sweet potato pie recipe involves a few distinct steps, none are overly complicated, but each plays a crucial role in the final product. It’s important not to rush or skip any! I highly recommend gathering all your ingredients a few days in advance and dedicating ample time to each stage. Steps 1-3 can even be completed a day or two ahead of time, significantly reducing your workload on baking day. Now, let’s walk through the steps to create the most incredible brown butter sweet potato pie you’ve ever tasted!
Step 1: Get Your Pie Crusts Ready – The Black-Bottom Foundation
The secret to the “black-bottom” technique lies in blind baking your pie crusts with a layer of butter and brown sugar. Blind baking (or pre-baking) ensures your crust is fully cooked and delightfully flaky, and in this recipe, it creates that irresistible caramelized brown sugar base. To prevent your crust from shrinking during this crucial step, chill the pie crust in its pan for at least an hour before baking. For extra security, I often place mine in the freezer.
If you’re using convenient store-bought pie crusts that come in their own pans, you’re already one step ahead – just keep them chilled in the fridge until you’re ready for the blind bake! For this technique, simply brush the chilled pie crusts generously with melted butter and then sprinkle them evenly with dark brown sugar. Pop them into a preheated oven for about 15 minutes. When you remove the pies, the crust may have shrunk slightly, but it should largely maintain its shape. If needed, gently press the crust back into place around the edges with the back of a spoon while it’s still warm and pliable.
Step 2: Master the Art of Browning Your Butter
Browning butter might seem a bit intimidating at first, but once you’ve mastered it, you’ll feel like you possess a baking superpower! It’s truly a “cheat code” for making not only baked goods but also savory dishes absolutely phenomenal – just like in my amazing Brownie Blondies recipe. If you’re new to this technique, I highly recommend consulting my full post on how to brown butter, which includes detailed instructions and helpful images. Reviewing it beforehand will ensure success with your brown butter sweet potato pie!
To brown the butter, place the cubed butter in a light-colored saucepan. The light color allows you to easily see the changing color of the milk solids. Cook over medium heat, whisking constantly, until it becomes foamy and the milk solids begin to separate and settle at the bottom. Watch closely: as soon as the butter emits a distinct nutty and fragrant aroma (you’ll definitely recognize it – it’s truly intoxicating!) and the solids turn a beautiful golden brown, immediately scrape the butter, including all those flavorful brown bits, into a heat-safe container to cool. This stops the cooking process and prevents it from burning.
Step 3: Bake Your Sweet Potatoes for Enhanced Flavor
This method for preparing sweet potatoes is one of my favorite variations for pie. While many excellent pies are made with boiled sweet potatoes, baking them unlocks and intensifies their natural sweetness and caramelization in a way boiling simply cannot. It’s a true game-changer for the pie’s overall depth of flavor.
To prepare, simply prick the sweet potatoes several times with a fork (no need to peel them at this stage) and place them on a foil-lined baking pan. Bake them until they are incredibly tender when pierced, usually about 60-70 minutes. Once baked, allow your sweet potatoes to cool completely before proceeding to the next step. This cooling process is important for texture.
Step 4: Prepare Your Filling, and Bake to Golden Perfection!
This is the moment when all your careful preparation comes together! First, scoop the soft flesh out of your cooled sweet potatoes into a large mixing bowl. Purée them until perfectly smooth; I prefer using a hand blender for the creamiest texture, but an electric mixer on high speed also works well. While a potato masher can be used, it won’t yield the same silky-smooth consistency. Next, incorporate the slightly-cooled brown butter and the remaining filling ingredients (brown sugar, white sugar, evaporated milk, vanilla, cinnamon, nutmeg, orange juice, and flour) into the mashed sweet potatoes, mixing until just combined.
Finally, carefully pour the filling evenly into your prepared pie pans, smoothing the tops. Be mindful not to overfill the pie crusts; the filling will rise slightly during baking, and you don’t want it to overflow. You might have a little filling leftover, especially if using standard-sized pie pans or if your crust shrank, which can be discarded or baked into mini pies. Bake until the edges are set and the center jiggles only slightly. Let your pies cool completely on a wire rack before serving. And when it’s time to enjoy, don’t forget a generous dollop of freshly whipped cream for the ultimate indulgence!
Frequently Asked Questions About This Browned Butter Sweet Potato Pie
I definitively prefer evaporated milk. It imparts a richer flavor and wonderfully creamy texture to the pie without adding excessive fat to the mixture, which can sometimes make the pie too heavy.
Your delicious browned butter sweet potato pie will remain fresh for approximately 4 days when stored in an airtight container and properly wrapped in the refrigerator. If you choose to freeze it, it can stay fresh for about a month.
Use a pie shield if necessary: If you notice your pie crust edges browning too rapidly in the oven, a pie crust shield is your best friend. I highly recommend a silicone type, as it’s flexible and often adjustable. Alternatively, you can easily fashion strips of aluminum foil to cover the edges.
Firstly, it’s important to note that sweet potato pie should not be overly firm; it should have a delicate, light, custardy texture, softer than a typical pumpkin pie. If your pie is runny after mixing, you might have inadvertently added a little too much liquid; try incorporating an extra tablespoon of flour to help it solidify. If it’s still runny after baking, it likely needs a bit more time in the oven to properly set.
Yes, absolutely! Sweet potato pie is essentially a type of custard pie, and eggs are crucial for its structure and richness. This specific sweet potato pie recipe calls for three large eggs to make two pies.
In my experience, the most significant taste difference is that a traditional, old-fashioned sweet potato pie recipe is generally more lightly spiced than a pumpkin pie, allowing the natural sweetness of the potato and other subtle flavors (like brown butter!) to shine through.
This sweet potato pie recipe typically bakes for approximately 50 to 60 minutes, yielding a perfectly set and delicious pie.
Your sweet potato pie is perfectly done when the edges are visibly set, but the center still retains a slight jiggle. It’s crucial to remove it from the oven at this stage; it will continue to set as it cools, preventing cracks and ensuring a beautiful, custardy texture.
Yes, you absolutely can! An overbaked sweet potato pie will typically crack across the top as it cools. To avoid this, bake only until the edges are set and the center maintains a gentle jiggle. The residual heat will finish the cooking process as it cools.
Generally, sweet potatoes tend to bake a little faster than russet potatoes. However, because they are often larger, the total baking time can sometimes be comparable, or even slightly longer, depending on their size.
Sweet potato pie is unequivocally a dessert! In fact, many would argue it’s the best dessert you could possibly ask for on your Thanksgiving or Christmas dinner menu. Truly, it’s a fantastic recipe to enjoy throughout the entire holiday season (though my Pecan Pie Tart is a very close second!). Serve it with a scoop of vanilla ice cream, and it becomes an undeniably perfect sweet treat!
A freshly baked sweet potato pie can safely sit out, loosely covered, for up to a day or two. However, for longer storage, I strongly recommend refrigerating it for up to 4 days to maintain its freshness and quality.
My top recommendation is to definitely blind-bake your crust as detailed in this browned butter sweet potato pie recipe! This crucial step gives the crust a head start in browning. Additionally, the “black-bottom” layer acts as a protective seal, effectively keeping any excess moisture away from the delicate crust, ensuring it stays crisp.
I consistently choose to bake my sweet potatoes for pie. Baking them develops an incredible caramelized flavor and a deeper natural sweetness that elevates this browned butter sweet potato pie to an even higher level of deliciousness!
In this particular easy brown butter sweet potato pie, the browned butter is a flavor powerhouse, adding immense depth and nutty notes! But even in any traditional sweet potato pie, butter contributes a luxurious richness to the filling and helps achieve a wonderfully smooth, puréed texture.
I have a bounty of sweet potato recipes for you to explore! For another delightful twist on this classic, check out my Sweet Potato Pie with Graham Cracker Crust. If you’re looking for a fun and unique dessert, try my Sweet Potato Pop Tarts! And for those craving something savory, you’ll absolutely love my Sweet Potato Patties with Chickpeas and Creamy Avocado Sauce, my quick Air Fryer Sweet Potato Chunks, and my incredibly easy Frozen Sweet Potato Fries in Air Fryer recipe!
How to Keep Your Pie Crust from Shrinking: Pro Tips
As you’ll notice in the detailed recipe card below, we don’t rely on pie weights for blind baking the crust in this particular method. This means there’s a slight risk of shrinking, but fear not! I’ve made this pie countless times, learning from every potential mishap, so you can benefit from my experience. Here are some essential dos and don’ts for mastering this black-bottom technique and minimizing any crust shrinkage:
- Don’t use glass pie pans: While I typically love glass for its even cooking and visual appeal, for this specific technique, glass can be too slippery. This increases the likelihood of your dough shrinking during the blind bake. I highly recommend using standard 9-inch x 1½-inch (not deep dish) metal pie pans. I haven’t experimented with ceramic pans for this recipe, but I would be cautious about transferring a ceramic pan directly from the freezer to a preheated oven (refer to the chilling step below). If you’ve had success with ceramic, please share your experience in the comments below!
- Don’t stretch your pie dough to fit the pan: If you stretch the dough while placing it into the pan, it will naturally want to retract during baking. For homemade crusts, ensure you roll out the dough to a full 13-inch circle, providing ample dough so you won’t need to stretch it when fitting it into the pan. This is a critical step for a well-formed crust.
- Do thoroughly chill your pie crusts: Whether you’re using homemade dough or convenient store-bought roll-up crusts, it’s absolutely essential to chill the crusts for at least an hour after they’ve been pressed into their pans. For best results and extra assurance, I typically place mine in the freezer during this time. This chilling period relaxes the gluten and helps prevent the pie crust from shrinking while the brown sugar layer bakes into the crust. If, despite these precautions, your crust still shrinks a bit, don’t panic! Immediately after it comes out of the oven, it’s still pliable enough to gently press it back up the sides of the pie pan using the back of a spoon. It’s a quick fix that I’ve used successfully in a pinch!
Can I Make This Brown Butter Sweet Potato Pie Recipe Ahead of Time?
Absolutely! One of the great advantages of sweet potato pie is that it doesn’t need to be served warm; it’s delightful at room temperature or chilled. This makes it an ideal dessert for meal prepping or holiday planning. Feel free to prepare and bake this brown butter sweet potato pie a day or two in advance, aligning perfectly with your schedule. It also freezes exceptionally well!
I frequently make holiday pies several days, or even weeks, ahead of time and then freeze them. They consistently turn out wonderfully. To freeze, wrap the cooled pies very thoroughly, first in plastic wrap and then in aluminum foil, ensuring no air pockets. They can be frozen for up to two months. To serve, allow the pie to thaw in the refrigerator, still wrapped, for a day or two before your event. Once thawed, let it come to room temperature on the counter, still wrapped, before slicing and serving. This method ensures a stress-free dessert experience!
More Delicious Holiday Recipes to Enjoy
- Butter Pecan Cake with Cream Cheese Frosting
- Sweet Potato Pop Tarts
- Southern Baked Mac and Cheese
- Eggnog Bread Pudding with Brown Butter Rum Sauce
- Pressure Cooker Ham Braised in Beer
- Deep Dish Caramel Apple Pie
Top Tip for Success
A crucial reminder: this recipe is designed to yield TWO delicious pies! Be sure to prepare two pie crusts accordingly. If you only need one pie, simply halve all the ingredient quantities in the recipe card to make less filling.
If you try this exceptional recipe, I would be absolutely delighted if you could leave a star review rating and a comment below! Your feedback is incredibly valuable and wonderful to hear! And please don’t forget to share your beautiful creations with me by tagging @chenee_today on Instagram!
📖 Recipe Card
Brown Butter Sweet Potato Pie Recipe – The Best!
★★★★★ (4.93 from 54 votes)
This old fashioned brown butter sweet potato pie recipe is the truth! If you love sweet potato pie, you’ll really love browned butter sweet potato pie! Brown sugar, the nutty, buttery flavor of brown butter, and a black-bottom crust will make this easy brown butter sweet potato pie your go-to recipe from now on!
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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 (adjustable)
Calories: 374 kcal
Recipe Source: Chenée Lewis
Equipment You May Need
- Light-colored sauté pan
- Pie pans
- Hand blender
- ¾ sheet baking pan
- Heavy-duty aluminum foil
- Whisk
- Hand mixer
- Mixing bowls
- Measuring cups and spoons
Ingredients
Black Bottom Crusts
- 2 pie crusts – store-bought or homemade (see note**)
- 4 tablespoon (56 g) salted butter – melted
- ⅔ cup (147 g) dark brown sugar – packed
Brown Butter Sweet Potato Filling
- 1 cup (284 g) salted butter – cut into cubes or slices
- 3 lbs (1.3 kg) sweet potatoes – about 3 large sweet potatoes
- ¾ cup (220 g) light brown sugar – packed
- ¾ cup (200 g) granulated sugar
- 1 cup (256 g) evaporated milk
- 4 tsp (20 ml) pure vanilla extract
- ¾ teaspoon (3 g) ground cinnamon
- ¾ teaspoon (1 g) ground nutmeg – freshly ground, if possible
- 3 tablespoon (44 ml) orange juice
- 2 tablespoon (15 g) all-purpose flour
- 3 large eggs – room temperature
Instructions
Prepare Pie Crusts
- Preheat oven to 400°F (200°C).
- If using homemade or roll-up pie crust, roll pie crust into pan, crimp sides, and let chill in fridge or freezer at least 1 hour (this is important — see note**).
- Brush 2 tablespoon 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 (220°C).
- Pierce sweet potatoes repeatedly with a fork and place on a foil-lined baking sheet. Bake sweet potatoes for 60-70 minutes, or until very tender. Let cool to room temperature.
Prepare Brown Butter
- Add the cubed 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 & Bake
- Decrease oven temperature to 350°F (175°C).
- 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, orange 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. Begin checking after 50 minutes.
- Remove pies from oven and let cool at room temperature. Refrigerate until you’re ready to serve.
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Video Tutorial
Notes
*Hand blender: I highly recommend using a hand blender like this one to purée your sweet potatoes. It makes the process incredibly easy and eliminates the need for adding any extra water or milk to achieve a creamy, smooth consistency. Otherwise, an electric hand mixer like this one is a good alternative. I haven’t tried this recipe using a potato masher or stand mixer, but feel free to let me know in the comments if you have success with either of those!
**A note on pie crusts: I grew up enjoying sweet potato pies made with store-bought crusts, and I still love them just as much! For this recipe, I typically use a double batch of my Easy All-Butter Pie Crust, but high-quality store-bought crusts are a fantastic option, especially when you need to save time!
Whether you choose a homemade crust or a convenient store-bought roll-up crust, it’s crucial to chill the crust for at least an hour after it’s been pressed into the pan. This is an essential step to prevent the pie crust from shrinking during the blind baking process, especially when you’re baking the brown sugar layer into the crust. If, by chance, your crust still shrinks a little, don’t worry. When it first comes out of the oven, it will still be pliable enough to gently press it back up the sides of the pie pan with the back of a spoon – it’s a small trick that has saved me in a pinch!
Type of pie pan: I strongly prefer using a regular size (9 in x 1.5 in; not deep dish)metal pan for this recipe. A metal pan helps minimize shrinking and removes any risk associated with moving a pan directly from the freezer to a hot oven. I have tried this recipe with a glass pan, and while I didn’t experience issues with temperature changes, the crust did shrink more during the blind bake. I haven’t used a ceramic pie pan, so I can’t confirm its safety or performance with extreme temperature changes.
***Adding eggs: It’s a smart practice to wait to add your eggs until after you’ve incorporated all the other filling ingredients and tasted the filling to ensure the flavors are exactly to your liking. This way, if you need to adjust any seasonings or sweetness, you can do so before the eggs are added.
Make ahead/freezing: These pies freeze remarkably well! Once they are fully cooled, wrap them tightly first in plastic wrap and then in foil to freeze. Pies can be stored in the freezer for up to 2 months. To thaw, simply transfer them to the refrigerator a day or two before serving, keeping them wrapped until fully thawed. For serving, let them come to room temperature on the counter, still wrapped.
Browning Butter: For a more in-depth guide and visual references on the process of browning butter, be sure to check out my dedicated post: How to Brown Butter (A.K.A. Brown Butter Appreciation Post).
Nutrition Information
Serving: 1 piece | Calories: 374 kcal | Carbohydrates: 69 g | Protein: 4 g | Fat: 9 g | Saturated Fat: 4 g | Cholesterol: 12 mg | Sodium: 134 mg | Potassium: 142 mg | Fiber: 3 g | Sugar: 36 g | Calcium: 69 mg | Iron: 1 mg
Nutrition Disclaimer
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