Miso Sweet Potato Pie with 12 Grapes for the New Year

In Spain and parts of Latin America, requires New Years revellers to eat 12 grapes at midnight to ensure luck all year long. Here, Chef Uleman invites us to eat our grapes as part of a scrumptious sweet potato pie laced with miso and tahini as well as a reduction of dark beer. “I believe that miso and tahini absolutely belong in sweet treats!” says Marijke Uleman. They build layers of umami that make this dessert an adventure for the palette. Your local oriental market should have the miso while you can head to your favorite Mediterranean Pitaland for the tahini and local farm for sweet potatoes as well as table grapes.

What is Miso in Our Sweet Potato Pie Recipe?

In our Sweet Potato Pie recipe, miso serves as a surprising but highly effective flavor agent. You’ll taste the difference of this unique and complex ingredient. Specifically, white miso is what we use because it is milder and sweeter than darker varieties. It doesn’t make the pie taste savory. Rather, miso performs a trick where it deepens and enhances the natural sweetness as well as the warmth of the sweet potato and spices.

Miso Sweet Potato Pie with 12 Grapes for the New Year

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• Author: Chef Marijke Uleman
• Yield: Serves 6-8 1x

Print Recipe

Description

Miso, tahini, and grapes upgrade your usual Sweet Potato Pie for the New Year.

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Ingredients

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For the crust:

• 1/4 cup unsalted butter, softened
• 1/4 cup dark brown sugar
• 1 large egg, lightly whisked
• 7 oz almond flour
• 1/2 tsp fine sea salt

For the grapes:

• 1 bag red seedless grapes
• 1 tbsp lime juice
• 1 tbsp maple syrup
• Pinch of pepper
• Pinch of salt
• 1 tbsp unsalted butter

For the filling:

• 1 lb roasted sweet potato purée
• 1/2 cup dark beer, reduced to 1/4 cup
• 1/2 cup dark brown sugar
• 1/4 cup maple syrup
• 3 large eggs
• 1 egg yolk
• 2 tsp ground ginger
• 1 tsp ground cardamom
• 1/4 tsp ground turmeric
• 1/4 tsp sea salt
• 1/2 cup whole milk
• 1/2 cup heavy cream
• 2 tbsp tahini
• 1 tbsp cornstarch mixed with 1 1/2 tbsp water
• 1 tsp instant espresso
• 1 tbsp white miso

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Instructions

For the crust:

1. Preheat oven to 350 degrees.
2. Cream butter and sugar, add egg, almond flour, and salt until dough forms.
3. Press into greased 9-inch pie pan and chill for 1 hour. Dock crust, line with parchment and weights. Bake 15–20 minutes, then cool.

For the grapes:

1. Toss grapes with lime juice, maple syrup, pepper, and salt. Dot with butter and roast 25–30 minutes.
2. Set aside until ready to serve.

For the filling:

1. Preheat oven to 375 degrees.
2. Roast sweet potatoes at 400 degrees for 35–45 minutes, remove skin, then purée.
3. Place the beer in a small saucepan and reduce to 1/4 cup and let cool.
4. Whisk remaining filling ingredients together until smooth. Pour into pre-baked crust and bake at 350 degrees for 25–30 minutes until set.
5. Cool to room temperature. Top with roasted fruit and drizzle juices on top before serving.

Recipes by Chef Marijke Uleman
Story by Julia Platt Leonard
Styling by Jessie Baca
Photography by Tira Howard

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