Korean Sweet Potato Pie

A dense, smooth sweet potato filling nestled in a golden crust. The aroma of caramelized sugar and warm butter fills the kitchen as it bakes.

• Prep time: 25 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 451
• Protein: 7 g
• Carbs: 55 g
• Fat: 22 g

Ingredients

• 400 g Sweet potato ( peeled and cubed )
• 33.3 g Minimum butter sweet ( room temperature )
• 40 g White sugar
• 1.3 tbsp Honey
• 66.7 ml Cream
• 1.3 piece Egg
• 0.7 piece Shortcrust pastry
• 0.7 tsp Sesame seed optional ( for garnish )
• 0.7 tbsp Korean rice syrup

Instructions

1. Cooking the sweet potatoes

   Peel the sweet potatoes and cut them into large cubes. Steam until the tip of a knife enters like butter. Drain carefully so as not to soak the filling.

2. Preparing the filling

   Mash the still-hot potatoes with a potato masher. Stir in the butter, sugar, honey, rice syrup, and cream. Mix vigorously until the mixture is smooth and shiny. Add the eggs one by one, mixing well.

3. Assembly

   Roll out the shortcrust pastry in a mold. Prick the bottom with a fork. Pour in the sweet potato preparation. Smooth the top with a spatula. Sprinkle with sesame seeds.

4. Final baking

   Bake at 180°C. The tart is ready when the filling is set in the center and the edges of the crust are golden and crispy.

Chef's tips

• Pass the mash through a fine sieve for a perfectly smooth texture, free of fibers.
• Let the pie cool completely before slicing; the filling needs to set so it doesn't run.

Storage

Keeps for 3 days in the refrigerator. Cover with wrap to prevent it from absorbing other odors.