Thanksgiving Sweet Potato Miso Pie (Print Version)
Creamy sweet potatoes and white miso blend for an irresistible, savory-sweet pie with a flaky crust.
# What You'll Need:
→ 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
# Steps to Follow:
01 - Preheat oven to 400°F. Prick sweet potatoes with a fork, arrange on a baking sheet, and roast for 45 to 50 minutes until thoroughly tender. Allow to cool before peeling and mashing until smooth. Reduce oven temperature to 350°F.
02 - In a large bowl, whisk together mashed sweet potatoes, light brown sugar, melted butter, whole milk, eggs, white miso paste, vanilla extract, cinnamon, ginger, nutmeg, and sea salt until fully blended and smooth.
03 - Transfer the prepared filling into the unbaked pie crust. Spread filling evenly to achieve a level surface.
04 - Place pie in oven at 350°F and bake for 40 to 45 minutes. The filling should be just set, and a knife inserted near the center should come out mostly clean.
05 - Set baked pie on a wire rack to cool to room temperature. Once cooled, refrigerate for a minimum of 2 hours prior to serving.
06 - In a mixing bowl, whip heavy cream with powdered sugar and vanilla extract using an electric mixer or whisk until soft peaks form. Serve each slice with whipped cream and garnish with toasted pecans, if desired.
# Additional Tips::
01 -
- Unique fusion of sweet and savory flavors
- Perfect for Thanksgiving or special occasions
02 -
- For gluten-free adaptions use a gluten-free pie crust
- White miso paste adds subtle savory depth not to be substituted with darker miso
03 -
- To save time roast sweet potatoes the day before and refrigerate
- The pie tastes even better after chilling overnight