Pin A unique twist on the classic sweet potato pie, featuring creamy roasted sweet potatoes blended with white miso for a subtle umami note, all nestled in a flaky pie crust. Perfect for a memorable holiday dessert.
I first made this pie for Thanksgiving when I wanted something that would surprise my family but still deliver familiar warmth. The hint of miso was just enough to spark curiosity without overpowering the beloved sweetness of sweet potatoes.
Ingredients
- Pie Crust: 1 9-inch unbaked pie crust (homemade or store-bought)
- Sweet Potato Filling: 2 cups mashed roasted sweet potatoes (about 2 large sweet potatoes), 3/4 cup light brown sugar (packed), 2 tablespoons unsalted butter (melted), 1/2 cup whole milk, 2 large eggs, 2 tablespoons white miso paste, 1 teaspoon pure vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon fine sea salt
- Optional Topping: 1 cup heavy cream, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract, toasted pecans (for garnish)
Instructions
- Roast Sweet Potatoes:
- Preheat the oven to 400°F (200°C). Prick the sweet potatoes with a fork. Place them on a baking sheet and roast for 45 until tender. Let cool, peel, and mash until smooth. Reduce oven temperature to 350°F (175°C).
- Prepare Filling:
- In a large bowl, combine the mashed sweet potatoes, brown sugar, melted butter, milk, eggs, miso paste, vanilla extract, cinnamon, ginger, nutmeg, and salt. Whisk until fully blended and smooth.
- Fill Pie Crust:
- Pour the filling into the prepared pie crust and smooth the top.
- Bake:
- Bake at 350°F (175°C) for 40 or until the center is just set and a knife inserted comes out mostly clean.
- Cool:
- Cool on a wire rack to room temperature, then refrigerate for at least 2 hours before serving.
- Prepare Topping (Optional):
- Whip the heavy cream with powdered sugar and vanilla until soft peaks form. Serve each slice with whipped cream and garnish with toasted pecans if desired.
Pin The first time I sliced into this pie, my grandmother was skeptical, but one bite turned her into a fan. Now, it's a must-make for our family holidays, with everyone requesting that signature hint of umami.
Required Tools
9-inch pie dish, mixing bowls, whisk, electric mixer (optional for whipped cream), baking sheet, wire rack
Allergen Information
Contains eggs, milk (dairy), wheat (if using standard pie crust), and soy (from miso paste). Always check miso and pie crust labels for allergens.
Nutritional Information
Per serving: 320 calories, 13 g total fat, 47 g carbohydrates, 5 g protein
Pin For a show-stopping finish, dust the whipped cream with a pinch of cinnamon. Serve cold for the best flavor and texture.
Recipe FAQ
- → What does miso add to this dessert?
White miso delivers a gentle umami flavor and savory complexity that enhances the sweetness of the potatoes and spices.
- → Can I use store-bought pie crust?
Yes, both homemade and store-bought crusts work well. For gluten-free needs, choose an appropriate gluten-free crust.
- → Is it possible to make this ahead of time?
Absolutely. Prepare and refrigerate the dish overnight to deepen flavors and ensure easy serving during busy occasions.
- → What toppings pair best?
Whipped cream and toasted pecans create subtle sweetness and crunch, complementing the creamy filling wonderfully.
- → Are there any allergen considerations?
This dish contains eggs, dairy, wheat (unless using GF crust), and soy. Always check labels if buying pre-made ingredients.
- → How can I tell when it is finished baking?
Bake until the center sets and a knife inserted comes out mostly clean, then allow it to cool and chill before serving.