Japanese Sweet Potato Pie (スイートポテトパイ) is a popular fall dessert when sweet potato is in season. Most Japanese bakeries carry some kinds of sweet potato pastries, bread, or desserts. This sweet potato pie is made with frozen puff pastry sheets that can be found at any supermarkets. Freshly boiled Japanese sweet potato (Satsumaimo) is mashed and mixed with butter, sugar, and milk, and sandwiched in the puff pastry sheets and baked. It’s so simple to make for breakfast or an afternoon snack.
A box of frozen puff pastry sheet typically comes with 2 sheets, and each sheet will make 4 individual pies. This is a great dish to bring to a potluck, too. If you can not find the Japanese sweet potatoes, you can certainly substitute with other type of sweet potatoes. Adjust the amount of milk if it’s too soft or hard in texture.
Sweet Potato Pie
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Ingredients
- 12 oz Japanese sweet potato 1 medium potato
- 2 tbsp butter
- 4 tbsp sugar
- 1 tbsp milk
- 2 sheets frozen puff pastry sheet defrosted
- 1 egg
- 2 tsp black sesame seeds
Instructions
- Preheat the over at 400F (200C).
- Peel the sweet potato and cut into 1/2" rounds. Soak in water for 10 minutes and strain. Boil the potato with enough water to cover the surface for 13 to 15 minutes until tender. Drain the water and transfer to a medium bowl.
- While the potatoes are still hot, mash with a fork and add butter, sugar, and milk and mix well. Let cool and divide into 8.
- Cut each puff pastry sheet into 8 rectangles. (Each sheet will make 4 individual pies.) On the surface of 8 bottom sheets, poke holes using a fork. On the top 8 sheets, cut slits about 1/2" apart. Place 1/8 of the potato filling on the center of the bottom triangle and cover with the top triangle. Press down the edges with a fork.
- Place the pies on the baking sheet lined with a parchment paper, and brush the surface with egg and sprinkle black sesame seeds on top. Bake at 400F (200C) for 13 to 15 minutes until puffed and golden brown.
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