This unique Sweet Potato Pie offers a delightful twist on traditional desserts by incorporating white miso for a subtle umami depth. The filling is incredibly creamy and smooth, thanks to the natural starches in the roasted sweet potatoes and a touch of cornstarch. Warm spices like cardamom, cinnamon, nutmeg, and ginger provide a comforting aroma and flavor profile that pairs beautifully with the earthy sweetness of the tubers. Topped with crunchy walnut halves, this pie offers a wonderful textural contrast. It is a perfect vegetarian dessert for autumn gatherings or cozy family dinners, offering a sophisticated yet home-style taste that is sure to impress guests and satisfy sweet tooths alike.
Sweet Potato Pie (Veg Times
Description
This unique Sweet Potato Pie offers a delightful twist on traditional desserts by incorporating white miso for a subtle umami depth. The filling is incredibly creamy and smooth, thanks to the natural starches in the roasted sweet potatoes and a touch of cornstarch. Warm spices like cardamom, cinnamon, nutmeg, and ginger provide a comforting aroma and flavor profile that pairs beautifully with the earthy sweetness of the tubers. Topped with crunchy walnut halves, this pie offers a wonderful textural contrast. It is a perfect vegetarian dessert for autumn gatherings or cozy family dinners, offering a sophisticated yet home-style taste that is sure to impress guests and satisfy sweet tooths alike.Ingredients
Directions
-
Preheat the oven to 375F (190C).
-
Wash and scrub the sweet potatoes thoroughly.
-
Place the sweet potatoes in a baking pan and brush the skins lightly with olive oil.
-
Bake the sweet potatoes for 1 1/2 hours, or until they are very soft when pierced with a fork.
-
Remove from the oven and allow the sweet potatoes to cool slightly until they can be handled.
-
Peel the skins off the sweet potatoes.
-
Mash the peeled sweet potatoes in a large bowl until smooth.
-
Add the water or soy milk, white miso, cornstarch, cardamom, cinnamon, nutmeg, and ginger to the mashed potatoes.
-
Blend or mix the ingredients until the mixture reaches a creamy, uniform consistency.
-
Reduce the oven temperature to 350F (175C).
-
Spoon the sweet potato mixture into the prepared pie crust.
-
Sprinkle the walnut halves evenly over the top of the filling.
-
Bake the pie for 1 hour.
-
Remove from the oven and let cool to room temperature before 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.
Note
For a heartier texture, you can add 1 to 2 cups of cooked and well-mashed chickpeas to the sweet potato mixture before baking.
This pie can be served warm or chilled. If making ahead, store covered in the refrigerator for up to 3 days.
Ensure the sweet potatoes are fully roasted and soft to achieve the best creamy consistency in the final pie.
