Description
Miso, tahini, and grapes upgrade your usual Sweet Potato Pie for the New Year.
Ingredients
Scale
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
Instructions
For the crust:
- Preheat oven to 350 degrees.
- Cream butter and sugar, add egg, almond flour, and salt until dough forms.
- 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:
- Toss grapes with lime juice, maple syrup, pepper, and salt. Dot with butter and roast 25–30 minutes.
- Set aside until ready to serve.
For the filling:
- Preheat oven to 375 degrees.
- Roast sweet potatoes at 400 degrees for 35–45 minutes, remove skin, then purée.
- Place the beer in a small saucepan and reduce to 1/4 cup and let cool.
- Whisk remaining filling ingredients together until smooth. Pour into pre-baked crust and bake at 350 degrees for 25–30 minutes until set.
- Cool to room temperature. Top with roasted fruit and drizzle juices on top before serving.