Five-Spice Miso Japanese Sweet Potato Pie
Five-Spice Miso Japanese Sweet Potato Pie
Makes: about 8 servings
Time: 1 hour and 30 minutes (+ cool)
DIRECTIONS
INGREDIENTS
(1) 9-inch pie crust
2 lbs Murasaki potato, roasted
4 tablespoons plant-based unsalted butter, melted
2 tablespoons white miso paste
1/2 cup dark brown sugar
3/4 cup canned full-fat coconut milk
1/2 tabelspoon five spice
1 tablespoon cornstarch or flour
Cool Whip or whipped cream of choice, to garnish
pomegranate seeds, to garnish
tuxedo sesame seeds aka black/white sesame seeds, to garnish
Begin by preheating your oven to 400 degrees Fahrenheit. Wash your Murasaki sweet potatoes and gently pierce the skin with a fork. Place on a baking tray and roast for 40 minutes or until soft. Bring down the temperature of the oven to 350 degrees and let the potatoes cool.
Once cooled, peel the potatoes. If you’re using a food processor, add the potatoes to it and pulse until smooth. Alternatively, if you choose to do things by hand, mash the potatoes until smooth (it will be normal to have some chunks if mashing by hand).
In a separate bowl, melt your butter. Whisk in the miso paste, brown sugar, and five-spice powder until smooth. Add the full-fat canned coconut milk and whisk until combined.
Add the butter-miso mixture to the potatoes (either in the food processor if using one or the bowl in which you mashed them by hand). Pulse or whisk until smooth.
At this point, you will want to add about 1 to 2 tablespoons of cornstarch or flour to help thicken the filling mixture a bit. Once combined, set the filling aside.
To a 9-inch pie dish, roll out your pie dough of choice. Crimp the edges in the way you would like and add your filling. Smooth out the top with an offset spatula.
Bake in the preheated 350-degree Fahrenheit oven for 25 to 30 minutes. Let chill overnight in the refrigerator.
Prior to serving, top with cool whip or whipped cream of choice. Garnish the pie with pomegranate seeds and white/black sesame seeds.
Dive in!
