Sweet Potato-Miso Pie with Chocolate-Sesame Crust

• Produce

  • 2 Sweet potatoes (1 pound, small

• Condiments

  • 2 tbsp White miso

• Baking & Spices

  • 1/3 cup Black sesame seeds
  • 3/4 cup Brown sugar, light packed
  • 1 Pinch Sea salt, fine-grain
  • 1 Sweet potato-miso filling

• Bread & Baked Goods

  • 1 Chocolate-sesame crust

• Snacks

  • 5 oz Chocolate wafer cookies

• Dairy

  • 9 tbsp Butter, unsalted
  • 1 cup Heavy cream

• Frozen

  • 1 Whipped cream or vanilla ice cream

• Other

  • 1 Egg (large or x-large
  • 2 Egg yolks (large or x-large

Found on veggiesbycandlelight.com

Ingredients

• Chocolate-Sesame Crust
• 6 Tbsp butter, unsalted
• ¼ cup light brown sugar (packed)
• ⅓ cup black sesame seeds
• 5 oz chocolate wafer cookies, broken into small pieces
• Pinch of fine grain sea salt
• Sweet Potato-Miso Filling
• 2 small sweet potatoes (~ 1 pound)
• ½ cup light brown sugar (packed)
• 3 Tbsp unsalted butter, melted
• 2 Tbsp white miso
• 2 egg yolks (large or X-large)
• 1 egg (large or X-large)
• 1 cup heavy cream
• Whipped cream or vanilla ice cream (for serving)

Directions

• Chocolate-Sesame Crust
• In a small saucepan over low heat, add the butter and brown sugar, stirring to dissolve the sugar until the butter has melted.
• Meanwhile, grind the sesame seeds in spice mill or with mortar and pestle
• Pulse the cookies in a food processor until finely ground
• Pour butter mix into food processor; add the sea salt and ground sesame seeds
• Pulse to combine.
• Using a measuring cup, press cookie mixture firmly onto bottom and up the sides of a 9 pie pan. Freeze until very cold (~ 20–25 minutes)
• Pre-heat oven to 350°
• Bake the crust until firm and slightly darkened in color (~ 15–18 minutes)
• If crust slides down sides, gently press it back up.
• Let cool.
• ** Do Ahead: The crust can be made 1 day ahead. Store tightly wrapped at room temperature
• Sweet Potato-Miso Filling
• Pre-heat oven to 350°
• Peel the sweet potatoes and cut them into smaller pieces.
• Place them on a lined baking sheet and roast until tender (~ 35 - 40 minutes)
• Let cool.
• Pulse in food processor until very smooth (you should have ~ 1 cup)
• Whisk brown sugar, butter, and miso in a medium bowl until smooth.
• Add egg yolks and egg and whisk just to incorporate.
• Whisk in sweet potato purée, then cream.
• Reduce oven temperature to 300°
• Pour the filling into the crust.
• Bake pie, rotating halfway through, until the filling is set (it will still wobble slightly in the very center), 50–60 minutes.
• Transfer to a wire rack and let pie cool before slicing, about 2 hours.
• Serve pie topped with whipped cream or scoops of vanilla ice cream.

Nutrition