Sweet Potato Pie
User Reviews
4.8
Sweet Potato Pie
Description
Sweet Potato Pie uses Japanese Satsumaimo sweet potatoes boiled until tender and mashed with sugar and butter to form the filling. The filling is enriched with egg yolk and heavy cream, then encased in a puff pastry crust that is partially slit on the top layer to allow a glimpse of the filling and to create an attractive lattice effect. Black toasted sesame seeds sprinkled on top provide a slight textural contrast and additional flavor note.
The pie is baked at 400ºF (200ºC) to achieve a golden, crisp puff pastry while ensuring the filling is heated through and set. The natural creaminess of the mashed sweet potatoes balances with the flaky, buttery pastry, creating a dessert with a pleasant combination of textures and a touch of subtle nutty aroma from the sesame seeds.
This pie can be served as a dessert or an accompaniment to tea or coffee. The puff pastry provides a straightforward yet elegant way to enjoy mashed sweet potatoes in a sliceable form without needing a traditional pie crust.
Ingredients
- 1 lb sweet potato Japanese variety, Satsumaimo
- 2 heets puff pastry I used Pepperidge Farm puffy pastry sheet and each box comes with 2 square sheets, frozen
- 4 Tbsp sugar
- 1 Tbsp butter unsalted
- 1 egg for the filling, large, yolk
- 2 Tbsp heavy cream whipping
- 1 egg for the pie, large, 50 g each without shell
- 1 tsp black sesame seeds toasted
Instructions
- Gather all the ingredients. Preheat oven to 400ºF (200ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Place 1 sheet frozen puff pastry on a baking sheet lined with parchment paper. Put 1 other sheet frozen puff pastry on a different sheet of parchment paper. Defrost for 10 minutes at room temperature.
- With a sharp knife, cut the 2 sheets frozen puff pastry in half. Now you have 4 rectangular sheets. For the 2 rectangular half sheets that will go on top, cut 7–8 slits on each sheet, leaving 1 inch (2.5 cm) around the edge.
- Peel 1 lb Japanese sweet potato (Satsumaimo) and cut it in half lengthwise. Cut into smaller chunks and soak them in water for 10 minutes.
- In a medium saucepan, put sweet potato and cover it with water. Bring it to a boil and cook until a skewer goes through the potatoes smoothly, about 12–15 minutes. Drain water completely and transfer to a large bowl.
- Use a potato masher or fork to mash the sweet potato. Add 4 Tbsp sugar and 1 Tbsp unsalted butter and keep mixing.
- Add 1 large egg yolk and 2 Tbsp heavy (whipping) cream and mix well.
- Now you put the sweet potato mixture on the bottom pastry sheets, leaving ½ inch (1.3 cm) around the rim. Then cover the sweet potato mixture with the top sheet.
- With a fork, press down the pastry sheets around the edges to pinch the top and bottom pastry sheets together.
- Beat 1 large egg (50 g each w/o shell) in a small bowl and brush the top of the pastry so it will turn nice golden brown. Sprinkle 1 tsp toasted black sesame seeds on top (see the image below).
- Bake for 20–25 minutes, or until golden brown. Let cool for 10 minutes and serve.
To Store
- You can freeze the baked and cooled pies. Wrap them in aluminum foil and put them in a freezer bag. To serve, reheat the pie at 350ºF (180ºC) for 10–15 minutes, until crisp and flaky.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2pies
Amount Per Serving
Calories 1809 kcal
% Daily Value*
| Serving | 1pie sheet | |
| Calories | 1809kcal | 90% |
| Carbohydrates | 181g | 60% |
| Protein | 26g | 52% |
| Fat | 110g | 169% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 58g | 290% |
| Trans Fat | 1g | 50% |
| Cholesterol | 221mg | 74% |
| Sodium | 781mg | 33% |
| Potassium | 976mg | 21% |
| Fiber | 11g | 44% |
| Sugar | 35g | 70% |
| Vitamin A | 32831IU | 657% |
| Vitamin C | 6mg | 7% |
| Calcium | 139mg | 14% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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