Sweet Potato–Miso Pie with Chocolate-Sesame Crust

Ingredients

• •6 tablespoons unsalted butter
• •¼ cup light brown sugar
• •⅓ cup black sesame seeds
• •5 ounces chocolate wafer cookies
• •⅛ teaspoon kosher salt
• •2 whole sweet potatoes
• •½ cup light brown sugar
• •3 tablespoons unsalted butter
• •2 tablespoons white miso
• •2 whole egg yolks
• •1 whole egg
• •1 cup heavy cream
• •1 serving whipped cream
• •1 piece spice mill

Cooking Instructions

1. 1.

   Heat butter and brown sugar in a small saucepan, stirring to dissolve sugar, until butter is melted.

   5 min

2. 2.

   Meanwhile, very finely grind sesame seeds in spice mill or with mortar and pestle. Pulse cookies in a food processor until finely ground.

   5 min

3. 3.

   Pour butter mixture into food processor; add salt and ground sesame and pulse to combine. Using a measuring cup, press cookie mixture firmly onto bottom and up the sides of a 9" pie dish. Freeze until very cold, 20-25 minutes.

   25 min

4. 4.

   Preheat oven to 350°F. Bake crust until firm and slightly darkened in color, 15-18 minutes. If crust slides down sides, gently press back up. Let cool.

   18 min

5. 5.

   Preheat oven to 350°F. Roast sweet potatoes on a foil-lined rimmed baking sheet until tender, 50-60 minutes. Slice open lengthwise and let cool. Scoop out flesh from skins (you should have about 1 cup); pulse in food processor until very smooth. Discard skins.

   60 min

6. 6.

   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.

   10 min

7. 7.

   Reduce oven temperature to 300°F. Pour filling into crust. Bake pie, rotating halfway through, until filling is set (it will still wobble slightly in the very center), 50-60 minutes. Transfer dish to a wire rack and let pie cool before slicing, about 2 hours.

   60 min

8. 8.

   Serve pie topped with whipped cream or scoops of vanilla ice cream.

   5 min