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 cream or 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)
- 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.
- 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.
- 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.
- Add sugar and butter and keep mixing. Then turn off heat and add egg yolk and sesame seeds. Combine well and set aside.
- 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.
- Now you put the sweet potato mixture on the bottom sheets. Keep about half inch space around the rim.
- Then cover with the top sheet. Use a fork to pinch the edges.
- Beat egg yolk in a small bowl and brush top of the pastry so it will turn nice golden-brown.
- 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.