This sweet potato pie is very easy to make and SO delicious! If you want to make one pie (serves 2-3 people), use half portion of ingredients below. I recently baked this pie while kids were napping, and I finished two (small) slices before they woke up from nap. And I ate another piece with the kids. Enjoy!
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- 1 lb sweet potato (chopped into small pieces) (I used purple sweet potato)
- 2 frozen sheets puff pastry (Each box comes with 2 sheets)
- ½ cup heavy whipping cream
- 4 Tbsp granulated sugar
- 1 Tbsp unsalted butterr
- 1 large egg yolk (for filling)
- 1 Tbsp black sesame seeds (roasted/toasted)
- 1 large egg yolk (for pie)
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In a small saucepan, put sweet potato and cover it with water. Bring it to a boil and cook until skewer goes through the potatoes smoothly. Drain water completely and use a masher to mash the potatoes over very low heat.
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At this point, take out the puffed pastry from the freezer. Place 1 sheet of pastry on baking sheet which has been lined with parchment paper. Put another pastry sheet on a different sheet of parchment paper. Defrost for 10 minutes at room temperature. If you use Pepperidge Farm brand puffed pastry, you need to prick the pastry sheets with fork.
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Now back on the stove. Keep the low heat and slowly add in heavy whipping cream and mix well. If you don’t have 1 lb. sweet potato, you probably don’t need to use all of heavy whipping cream.
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Add sugar and butter and keep mixing. Then turn off heat and add egg yolk and sesame seeds. Combine well and set aside.
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Preheat oven to 400F. By this time the puffed pastry is defrosted so cut the sheets in half with a scissor. Now you have 4 rectangular sheets. Then make several slits on 2 sheets that will go on top of the pie.
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Now you put the sweet potato mixture on the bottom sheets. Keep about half inch space around the rim.
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Then cover with the top sheet. Use a fork to pinch the edges.
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Beat egg yolk in a small bowl and brush top of the pastry so it will turn nice golden-brown.
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Bake for 20-25 minutes, or until golden brown. Ready to serve in 10 minutes.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
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mai doan
wow, this looks super yummy nami! i didn’t know you blogged a cookbook….. now i’m going to have to look through it to see what i can try cooking!!
Nami
Thanks Mai! I started blogging 3 weeks ago and I’m still learning how to create a site. Some Japanese food takes a long time to cook, but I hope to share more easy recipes here for busy moms likes us! I have 250 recipes on my facebook, but we can’t do search there. So here I am trying to organize my recipes. Thank you for visiting my site!
mai
you have 250 recipes on facebook, where?? i need to look through them for some easy recipes. your recipes make cooking sound soooo simple! i am going to have to try these
Nami
They are in Note under my Facebook account (not page). FB used to show “compact” view of entire Note entries, but they don’t have that option anymore. So only way for you to see all recipes is to click “next” button on the bottom. Isn’t that crazy? Hopefully this site will be easier for everyone to search and look. Only problem is that there are not so many contents yet. LOL.
Tina
I’m normally a below average baker, but this recipe was so easy to follow and foolproof that I felt super accomplished with the result. Thank you, Nami, for the thoughtful details in the recipe. Most of all, thanks for giving me renewed hope and interest in baking!
Nami
Thank you Tina for your feedback! I’m glad to hear you enjoyed baking this easy pie!
Fern
This sounds and looks so good!! I’m going to buy some puff pastry and sweet potatoes and try it soon! But I can’t find the Japanese kind though. Is it white outside and purple inside?
Nami
Outside is not white, but more like purple/brownish color? …You can use Satsumaimo (Japanese yam) too. Find your favorite sweet potatoes to make it. 🙂 You might need to adjust the amount of sugar though. Enjoy!
Fern
Ok I’ll see what’s available. Thanks. By the way I am impressed with how quickly your website has grown so big 🙂 you’re fantastic!
Daniel Valle
Try adding 1/2 tsp. each of pumpkin pie spice, allspice and cinnamon.
Then add a Tbsp. of vanilla extract and 1-1/2 Tbsp’ns of all purpose flour.
Finally, instead of the bottom layer being puff pastry, try layered & buttered phyllo dough! Also, replace the egg wash with orange marmalade… (what, I was bored!)
Nami
Thanks for your suggestion, Daniel! 🙂
Vicki Mansell
Hi Nami-san! This looks so good but I am wondering if a Japanese sweet potato dish that is cooked, mashed, then has hmmm milk, sugar, etc. added, such as this and is just baked in an oven or toaster oven (I don’t know what it is called!) is the made the same way…just not put into a pie crust. Thanks!
Nami
Hi Vicki! You’re taking about sweets called “Sweet Potato (スイートポテト)”. Yes, ingredients are the same, and you just make into rolls and bake! 🙂
Cassie
I hate to ask a dumb question but I really like to try this recipe but can’t seem to find any pastry sheets in the stores I go to, is there something I can use in place of that? Would pie dough or something else work as a sub for the pastry sheet?
Nami
Hi Cassie! Oh there is no dumb question! 🙂 I’m not expert in baking (which is why I use pastry sheet) but I think pie dough should work? Not sure how it’s prepared but if you like you can use my apple pie recipe instead of covering the top. I hope this helps… 🙂
Joyce
Hi Nami thank you for this recipe; it looks easy enough for noobs like me 🙂 I want to make this to share w my vegan friends and was wondering is it okay to skip the yolk in the fillings?
Nami
Hi Joyce! Sure, you can skip the egg yolk in the filling and for the pie (egg wash). It won’t look as shiny on the outside but your vegan friends can enjoy! 🙂