Save A unique twist on the classic sweet potato pie, featuring creamy roasted sweet potatoes blended with white miso for a subtle umami note, all nestled in a flaky pie crust. Perfect for a memorable holiday dessert.
I first made this pie to bring something new to our Thanksgiving table. The white miso adds amazing depth, and even skeptics were won over by the sweet and savory balance.
Ingredients
- Pie Crust: 1 9-inch unbaked pie crust (homemade or store-bought)
- Sweet Potato Filling: 2 cups mashed roasted sweet potatoes (about 2 large sweet potatoes), 3/4 cup light brown sugar (packed), 2 tablespoons unsalted butter (melted), 1/2 cup whole milk, 2 large eggs, 2 tablespoons white miso paste, 1 teaspoon pure vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon fine sea salt
- Optional Topping: 1 cup heavy cream, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract, toasted pecans for garnish
Instructions
- Roast Sweet Potatoes:
- Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork, place on baking sheet, and roast for 45–50 minutes until tender. Let cool, peel, and mash until smooth. Reduce oven temperature to 350°F (175°C).
- Make the Filling:
- In a large bowl, combine mashed sweet potatoes, brown sugar, melted butter, milk, eggs, miso paste, vanilla extract, cinnamon, ginger, nutmeg, and salt. Whisk until fully blended and smooth.
- Fill and Bake Pie:
- Pour filling into prepared pie crust and smooth top.
- Bake:
- Bake at 350°F (175°C) for 40–45 minutes, or until center is just set and a knife inserted comes out mostly clean.
- Cool and Chill:
- Cool on wire rack to room temperature, then refrigerate at least 2 hours before serving.
- Optional Topping:
- Whip heavy cream with powdered sugar and vanilla until soft peaks form. Serve each slice with whipped cream and garnish with toasted pecans if desired.
Save Sharing a slice of this pie with my family always sparks conversations about favorite dessert traditions. Last Thanksgiving, my niece declared this her new favorite pie!
Required Tools
9-inch pie dish, mixing bowls, whisk, electric mixer (optional for whipped cream), baking sheet, wire rack
Allergen Information
Contains eggs, milk (dairy), wheat (if using standard pie crust), and soy (from miso paste). For gluten-free, use gluten-free pie crust. Always double-check labels.
Nutritional Information
Per serving: 320 calories, 13 g total fat, 47 g carbohydrates, 5 g protein
Save This sweet potato miso pie is sure to surprise and delight your holiday guests. Enjoy every creamy, flavorful bite!
Recipe Guide
- → What does white miso add to the dish?
White miso introduces subtle savory umami notes that complement the natural sweetness of the potatoes, enhancing overall depth.
- → Can I make this dessert ahead of time?
Yes, it can be prepared a day earlier and refrigerated overnight, retaining its flavor and texture.
- → Is there a gluten-free alternative for the crust?
You can use a gluten-free pie crust if dietary restrictions require; the filling remains naturally gluten-free.
- → What texture should the filling have?
The blended filling should be creamy and smooth, setting soft yet sliceable after baking and chilling.
- → Can I substitute darker miso varieties?
Avoid darker miso, as it introduces stronger, saltier flavors. White miso maintains a balanced, mild profile.
- → What beverages pair well?
Pair with dessert wine such as Sauternes or spiced chai tea for a harmonious flavor experience.