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Sweet Potato Pie (From Veg Times

Sweet Potato Pie (From Veg Times recipe image
This unique Sweet Potato Pie offers a sophisticated twist on traditional desserts, blending the earthy sweetness of roasted sweet potatoes with the savory depth of white miso. The filling is luxuriously smooth, enriched with a touch of cornstarch for perfect texture, and warmed with aromatic spices like cardamom, cinnamon, nutmeg, and ginger. Topped with crunchy walnuts, it provides a delightful contrast in every bite. Perfect for holiday gatherings, cozy autumn evenings, or as an elegant vegan-friendly finale to a dinner party, this pie brings a comforting, home-style flavor to your table. Simple to prepare with accessible ingredients, its a memorable treat that balances sweet and savory notes beautifully.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 539.0
Dietary: Gluten-free, Vegetarian
Description
This unique Sweet Potato Pie offers a sophisticated twist on traditional desserts, blending the earthy sweetness of roasted sweet potatoes with the savory depth of white miso. The filling is luxuriously smooth, enriched with a touch of cornstarch for perfect texture, and warmed with aromatic spices like cardamom, cinnamon, nutmeg, and ginger. Topped with crunchy walnuts, it provides a delightful contrast in every bite. Perfect for holiday gatherings, cozy autumn evenings, or as an elegant vegan-friendly finale to a dinner party, this pie brings a comforting, home-style flavor to your table. Simple to prepare with accessible ingredients, its a memorable treat that balances sweet and savory notes beautifully.
Ingredients
  • 1 prepared pie crust
  • 4 medium sweet potatoes
  • 2/3 cup water or soy milk
  • 1 1/2 tablespoons white miso paste
  • 1 tablespoon cornstarch
  • 1 pinch ground cardamom
  • 1 pinch ground cinnamon
  • 1 pinch ground nutmeg
  • 1 pinch ground ginger
  • 1/4 cup walnut halves
Directions
  1. 1
    Preheat the oven to 375F (190C).
  2. 2
    Wash and scrub the sweet potatoes thoroughly.
  3. 3
    Place sweet potatoes on a baking sheet and brush lightly with oil (if desired for crispier skins).
  4. 4
    Bake the sweet potatoes for 90 minutes, or until they are very soft when pierced with a fork.
  5. 5
    Remove from the oven and let cool until handleable.
  6. 6
    Peel the sweet potatoes and mash them in a large bowl until smooth.
  7. 7
    Add water (or soy milk), white miso, cornstarch, cardamom, cinnamon, nutmeg, and ginger to the mashed potatoes.
  8. 8
    Blend or whisk the mixture vigorously until completely smooth and creamy.
  9. 9
    Reduce the oven temperature to 350F (175C).
  10. 10
    Pour the sweet potato mixture into the prepared pie crust.
  11. 11
    Sprinkle the walnut halves evenly over the top of the filling.
  12. 12
    Bake for 60 minutes, or until the filling is set and the top is slightly golden.
  13. 13
    Allow the pie to cool to room temperature or chill in the refrigerator before slicing and serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 539.0kcal
% Daily Value *
Total Fat 25.4g40%
Saturated Fat 4.2g22%
Cholesterol 0.0mg0%
Sodium 137.1mg6%
Total Carbohydrate 74.3g25%
Dietary Fiber 23.0g92%
Sugars 6.4g
Protein 8.0g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: sweet potato, pie, vegan, dessert, miso, spiced, baking, plant-based, walnut, comfort food, autumn, holiday, creamy, roasted, gluten-free option
Read it online: https://www.chefs-mate.com/recipe/sweet-potato-pie-from-veg-times/