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+ servings

Sweet Potato-Miso Pie with Chocolate-Sesame Crust


  • Chocolate-Sesame Crust
  • 6 Tbsp butter, unsalted
  • ¼ cup light brown sugar, packed
  • 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


  • 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 a spice mill or with mortar and pestle
  • Pulse the cookies in a food processor until finely ground
  • Pour butter mixture into the 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)
  • Preheat oven to 350° F
  • 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
  • Preheat oven to 350° F
  • 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 a 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 enough to incorporate.
  • Whisk in sweet potato purée, then cream.
  • Reduce oven temperature to 300° F
  • 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 the pie cool before slicing about 2 hours.
  • Serve pie topped with whipped cream or scoops of vanilla ice cream.