Sweetpotato Miso Pie

PASTRY

Aug 30

Roasted North Carolina Sweetpotato, Miso, Pumpkin Spice, Poblano Whipped Cream

Pastry Chef Kaitlin Guerin of Lagniappe Baking | New Orleans
Yield: 2 pies

INGREDIENTS:

Pie Crust:
320 grams all-purpose flour, plus more for rolling
½ teaspoon salt
225 grams butter, cubed
1 teaspoon vinegar
Egg wash

Sweetpotato Miso Pie:
2 pounds North Carolina sweetpotatoes
300 grams dark brown sugar
114 grams butter
150 grams white miso paste
6 eggs
200 grams heavy cream
2 tablespoons vnlla Extract Co. pure vanilla extract
½ teaspoon pumpkin spice

Poblano Whipped Cream:
Yield: 1 ½ cups
2 cups heavy cream
2 to 3 large ancho chiles, split lengthwise
1 to 2 teaspoons sugar

METHOD:

For the Pie Crust:
In the bowl of a stand mixer fitted with a paddle attachment, combine flour and salt. Add butter and mix until it reaches a coarse, sand-like consistency. In a separate bowl, mix to combine vinegar and ½ cup ice water. Gradually mix liquid into the flour and butter mixture, 1 teaspoon at a time, until it comes together as a shaggy dough. Place the dough on a floured work surface, then shape dough into a rectangle. Using a rolling pin, evenly roll the dough to approximately 18-by-8 inches. Fold dough into thirds, then lightly form together. Divide dough into 2 even pieces. Individually wrap pieces in plastic. Refrigerate at least 2 hours. Roll each piece to ¼-inch thickness. Shape dough according to pie pans, about 2 inches wider than a 9-inch pie pan. Freeze at least 20 minutes. Heat oven to 375°F. Brush dough with egg wash. Line each pie pan with parchment, then fill with pie weights. Par-bake 15 minutes. Remove weights, then bake an additional 8 to 10 minutes until crust begins to turn golden.

For the Sweetpotato Miso Pie:
Heat oven to 400°F. Cover sweetpotatoes with aluminum foil. Place sweetpotatoes in the oven and roast 1 hour. Let cool slightly. Reduce oven heat to 300°F. Peel sweetpotatoes, then place them in a food processor. Purée until smooth. In a large saucepan over medium-low heat, combine sugar, butter, and miso. Bring to a simmer, whisking frequently, until it reaches a homogeneous paste. Remove from heat. In a large mixing bowl, whisk to combine eggs and cream. Add egg mixture to sweetpotato mixture, followed by vanilla and pumpkin spice. Mix to combine. Evenly divide and pour pie filling into Pie Crusts. Using the back of a teaspoon, create a swirl design on the surface. Bake 1 hour. Rotate the pies, increase oven heat to 325°F, and bake another 30 minutes. Check pies in the last 15 minutes to make sure a crack doesn’t form on the surface. Let cool completely.

For the Poblano Whipped Cream:
In a saucepot, bring cream to a simmer. Remove from heat. Add ancho chiles and let steep 30 minutes. Flavor should be noticeable, but not overpowering. Strain through a chinois. Refrigerate until cold. Add sugar and whisk to soft peaks. Set aside.

To Assemble and Serve:
Slice Sweetpotato Miso Pies. Top each slice with a gentle, rustic quenelle of Poblano Whipped Cream.

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