Sweet Potato Pie (Veg Times

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.

Cooking Method: Baking

Cuisine: Japanese

Courses: Desserts

Difficulty: Advanced

Servings: 8

Calories: 539.0

Dietary: Gluten-free, Vegetarian

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

1 pie crust
4 medium Sweet potatoes
2/3 cup Water or soy milk
1 1/2 tablespoon White miso
1 tablespoon Cornstarch
1 pinch Cardamom
1 pinch Cinnamon
1 pinch Nutmeg
1 pinch Ginger
1/4 cup Walnut halves

Directions

1
Preheat the oven to 375F (190C).
2
Wash and scrub the sweet potatoes thoroughly.
3
Place the sweet potatoes in a baking pan and brush the skins lightly with olive oil.
4
Bake the sweet potatoes for 1 1/2 hours, or until they are very soft when pierced with a fork.
5
Remove from the oven and allow the sweet potatoes to cool slightly until they can be handled.
6
Peel the skins off the sweet potatoes.
7
Mash the peeled sweet potatoes in a large bowl until smooth.
8
Add the water or soy milk, white miso, cornstarch, cardamom, cinnamon, nutmeg, and ginger to the mashed potatoes.
9
Blend or mix the ingredients until the mixture reaches a creamy, uniform consistency.
10
Reduce the oven temperature to 350F (175C).
11
Spoon the sweet potato mixture into the prepared pie crust.
12
Sprinkle the walnut halves evenly over the top of the filling.
13
Bake the pie for 1 hour.
14
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.

Keywords: sweet potato pie, japanese dessert, vegetarian pie, miso dessert, roasted sweet potato, vegan pie option, nutmeg cinnamon, walnut topping, savory sweet, autumn dessert, easy baking, homemade pie, miso paste, cardamom spice, ginger flavor, dairy free option, fall recipe, potato mash, pie crust, comfort food, healthy dessert

Read it online: https://www.chefs-mate.com/recipe/sweet-potato-pie-veg-times/

Chefs Mate

Sweet Potato Pie (Veg Times

Nutrition Facts