# Components:
→ Pie Crust
01 - 1 unbaked 9-inch pie crust, homemade or store-bought
→ Sweet Potato Filling
02 - 2 cups mashed roasted sweet potatoes (about 2 large sweet potatoes)
03 - 3/4 cup light brown sugar, packed
04 - 2 tablespoons unsalted butter, melted
05 - 1/2 cup whole milk
06 - 2 large eggs
07 - 2 tablespoons white miso paste
08 - 1 teaspoon pure vanilla extract
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon ground ginger
11 - 1/4 teaspoon ground nutmeg
12 - 1/4 teaspoon fine sea salt
→ Optional Topping
13 - 1 cup heavy cream
14 - 2 tablespoons powdered sugar
15 - 1/2 teaspoon vanilla extract
16 - Toasted pecans, for garnish
# Directions:
01 - Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork, arrange on a baking sheet, and roast for 45 to 50 minutes or until easily pierced and tender. Allow to cool before peeling and mashing until smooth. Reduce oven temperature to 350°F (175°C).
02 - In a large mixing bowl, combine mashed sweet potatoes, light brown sugar, melted butter, whole milk, eggs, white miso paste, vanilla extract, ground cinnamon, ginger, nutmeg, and salt. Whisk together until fully incorporated and smooth.
03 - Pour the sweet potato mixture into the prepared 9-inch pie crust. Smooth the surface with a spatula to ensure even baking.
04 - Bake at 350°F (175°C) for 40 to 45 minutes or until the center is just set and a knife inserted near the center comes out mostly clean.
05 - Remove from oven and cool the pie in its dish on a wire rack until it reaches room temperature. Refrigerate for at least 2 hours before serving.
06 - Using an electric mixer or whisk, beat heavy cream with powdered sugar and vanilla extract until soft peaks form. Serve pie slices with whipped cream and garnish with toasted pecans as desired.
