Korean Sweet Potato Pie
Ingredients
- 400 gSweet potato (peeled and cubed)
- 33.3 gUnsalted butter (room temperature)
- 40 gWhite sugar
- 1.3 tbspHoney
- 66.7 mlCream
- 1.3 pcEgg
- 0.7 pcShortcrust pastry
- 0.7 tspSesame seed (for garnish)
- 0.7 tbspKorean rice syrup
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator. Cover with wrap to prevent it from absorbing other odors.
