19 Japanese Sweet Potato Pie Recipe Taste The Magic Today!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 1/4 cup ice water
• 2 large Japanese sweet potatoes, peeled and cut into small cubes
• 1/2 cup brown sugar
• 1/2 cup heavy cream
• 2 eggs
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Whipped cream (optional)

Instructions:

1. In a large mixing bowl, combine the flour, granulated sugar, and salt. Add in the chilled butter and use a pastry cutter or your hands to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
2. Slowly add in the ice water, 1 tablespoon at a time, until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.
3. Preheat your oven to 375 degrees F (190 degrees C). In a large pot, boil the cubed Japanese sweet potatoes until fork-tender, about 15 minutes. Drain and let cool.
4. In a large mixing bowl, mash the cooled sweet potatoes until smooth. Add in the brown sugar, heavy cream, eggs, vanilla extract, cinnamon, and nutmeg, and mix until well combined.
5. Roll out the chilled dough on a floured surface to about 1/4 inch thickness. Place the rolled out dough into a 9-inch pie dish, trimming off any excess dough around the edges. Prick the bottom of the crust with a fork.
6. Pour the sweet potato filling into the prepared crust and smooth out the top with a spatula.
7. Bake for 40-45 minutes, or until the filling is set and the crust is golden brown.
8. Let the pie cool for at least 30 minutes before serving. Serve with a dollop of whipped cream, if desired.

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If you're looking for a delicious and unique dessert to impress your friends and family, then look no further than this Japanese Sweet Potato Pie recipe! Made with a sweet and creamy filling and a flaky, buttery crust, this pie is sure to be a hit at any gathering. And the best part? It's surprisingly easy to make. So put on your apron and get ready to indulge in this delectable Japanese twist on a classic American dessert.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 1/4 cup ice water
• 2 large Japanese sweet potatoes, peeled and cut into small cubes
• 1/2 cup brown sugar
• 1/2 cup heavy cream
• 2 eggs
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Whipped cream (optional)

Instructions:

1. In a large mixing bowl, combine the flour, granulated sugar, and salt. Add in the chilled butter and use a pastry cutter or your hands to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
2. Slowly add in the ice water, 1 tablespoon at a time, until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.
3. Preheat your oven to 375 degrees F (190 degrees C). In a large pot, boil the cubed Japanese sweet potatoes until fork-tender, about 15 minutes. Drain and let cool.
4. In a large mixing bowl, mash the cooled sweet potatoes until smooth. Add in the brown sugar, heavy cream, eggs, vanilla extract, cinnamon, and nutmeg, and mix until well combined.
5. Roll out the chilled dough on a floured surface to about 1/4 inch thickness. Place the rolled out dough into a 9-inch pie dish, trimming off any excess dough around the edges. Prick the bottom of the crust with a fork.
6. Pour the sweet potato filling into the prepared crust and smooth out the top with a spatula.
7. Bake for 40-45 minutes, or until the filling is set and the crust is golden brown.
8. Let the pie cool for at least 30 minutes before serving. Serve with a dollop of whipped cream, if desired.