Thanksgiving Sweet Potato Miso Pie (Print Version)

Creamy roasted sweet potatoes blend with white miso and spices in a flaky crust for a festive holiday dessert.

# What You’ll Need:

→ Pie Crust

01 - 1 unbaked 9-inch pie crust (homemade or store-bought)

→ Sweet Potato Filling

02 - 2 cups mashed roasted sweet potatoes (about 2 large sweet potatoes)
03 - 3/4 cup light brown sugar, packed
04 - 2 tablespoons unsalted butter, melted
05 - 1/2 cup whole milk
06 - 2 large eggs
07 - 2 tablespoons white miso paste
08 - 1 teaspoon pure vanilla extract
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon ground ginger
11 - 1/4 teaspoon ground nutmeg
12 - 1/4 teaspoon fine sea salt

→ Optional Topping

13 - 1 cup heavy cream
14 - 2 tablespoons powdered sugar
15 - 1/2 teaspoon vanilla extract
16 - Toasted pecans, for garnish

# How to Make It:

01 - Preheat oven to 400°F. Prick sweet potatoes with a fork, place on a baking sheet, and roast for 45 to 50 minutes until completely tender. Allow to cool, then peel and mash until completely smooth. Reduce oven temperature to 350°F.
02 - In a large mixing bowl, blend mashed sweet potatoes, brown sugar, melted butter, milk, eggs, white miso, vanilla extract, cinnamon, ginger, nutmeg, and salt. Whisk thoroughly until the mixture is smooth and uniform.
03 - Pour the sweet potato mixture into the prepared 9-inch pie crust and smooth the surface evenly.
04 - Bake at 350°F for 40 to 45 minutes, or until the center is just set and a knife inserted comes out mostly clean.
05 - Transfer the baked pie to a wire rack and let cool to room temperature. Refrigerate at least 2 hours before slicing.
06 - Whip cream with powdered sugar and vanilla extract until soft peaks form. Serve each slice with a dollop of whipped cream and garnish with toasted pecans if desired.

# Additional Tips::

01 -
  • Uses pantry staples you probably already have
  • A surprising umami twist makes it unforgettable
  • Perfect for making ahead no last minute stress
  • Rich and creamy texture loved even by sweet potato skeptics
02 -
  • High in vitamin A and fiber for a dessert
  • Miso gives a delicate savory note without overpowering sweetness
  • Pie sets up best if chilled at least two hours before slicing
03 -
  • Make sure your sweet potatoes are roasted until collapsingly soft this makes the pie silky and prevents any stringiness
  • Do not rush the mixing step fully blending the miso is key for a smooth harmonious filling
  • Chill the pie completely for clean slices then wipe your knife between each cut for picture perfect servings

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