Save to Pinterest 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.
The first time I made this pie for my family's Thanksgiving dinner everyone was intrigued by the miso addition and ended up loving the smooth texture and balanced flavor. Now it's a requested dessert every year.
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)
- Sweet Potato Filling: 3/4 cup light brown sugar packed
- Sweet Potato Filling: 2 tablespoons unsalted butter melted
- Sweet Potato Filling: 1/2 cup whole milk
- Sweet Potato Filling: 2 large eggs
- Sweet Potato Filling: 2 tablespoons white miso paste
- Sweet Potato Filling: 1 teaspoon pure vanilla extract
- Sweet Potato Filling: 1/2 teaspoon ground cinnamon
- Sweet Potato Filling: 1/4 teaspoon ground ginger
- Sweet Potato Filling: 1/4 teaspoon ground nutmeg
- Sweet Potato Filling: 1/4 teaspoon fine sea salt
- Optional Topping: 1 cup heavy cream
- Optional Topping: 2 tablespoons powdered sugar
- Optional Topping: 1/2 teaspoon vanilla extract
- Optional Topping: 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 45–50 minutes 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.
- Assemble Pie:
- Pour the filling into the prepared pie crust and smooth the top.
- Bake:
- Bake at 350°F (175°C) for 40–45 minutes 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:
- For the optional topping 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.
Save to Pinterest My kids love helping with the whipped cream and decorating each slice with toasted pecans making it a fun family project every year.
Required Tools
9-inch pie dish mixing bowls whisk electric mixer baking sheet wire rack
Allergen Information
Contains eggs milk wheat if using standard pie crust and soy from miso paste. Always check labels if using store-bought miso paste or pie crust.
Nutritional Information
Per serving: 320 calories 13 g total fat 47 g carbohydrates 5 g protein
Save to Pinterest This memorable pie promises to spark conversation and bring warmth to every Thanksgiving table. Share with loved ones and enjoy every bite.
Common Recipe Questions
- → What does miso add to sweet potato pie?
White miso brings subtle umami and mild saltiness, enhancing the natural sweetness of the roasted sweet potatoes for greater depth.
- → Can this pie be made ahead of time?
Yes. Assemble and bake a day ahead, refrigerate overnight, and serve chilled for best texture and flavor blend.
- → Are there gluten-free options for the crust?
Substitute a gluten-free pie crust or make your own to accommodate dietary preferences easily.
- → How do I know when the pie is done baking?
The center should be just set, and a knife inserted in the middle should come out mostly clean.
- → Can I use darker miso paste instead of white miso?
It is best to use white miso for its mild flavor; darker varieties can overpower the sweetness and balance.
- → What toppings pair well with this pie?
Freshly whipped cream and toasted pecans add delicate sweetness and texture, making each slice more indulgent.