# What you'll need:
→ Pie Crust
01 - 1 9-inch unbaked 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 packed light brown sugar
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
# Method:
01 - Preheat oven to 400°F. Prick sweet potatoes with a fork, arrange on a baking sheet, and roast for 45–50 minutes until thoroughly tender. Allow to cool, peel, and mash until no lumps remain. Lower oven temperature to 350°F.
02 - In a large mixing bowl, combine mashed sweet potatoes, packed brown sugar, melted butter, whole milk, eggs, white miso paste, vanilla extract, ground cinnamon, ginger, nutmeg, and fine sea salt. Whisk until mixture is homogenous and silky.
03 - Transfer filling into the pie crust, distributing evenly and smoothing the surface with a spatula.
04 - Bake at 350°F for 40–45 minutes or until edges are set and the center quivers gently when shaken; a knife inserted should come out mostly clean. Remove from the oven and position on a wire rack.
05 - Allow pie to cool to room temperature on a wire rack. Refrigerate for a minimum of 2 hours to achieve optimal texture.
06 - In a chilled bowl, whip heavy cream with powdered sugar and vanilla using an electric mixer or whisk until soft peaks form.
07 - Cut pie into slices and serve each portion with whipped cream and toasted pecans if desired.
