Japanese Sweet Potato Pie
This Japanese sweet potato pie is super easy to make. Just fill the crust with mashed sweet potato and bake. A fun handheld treat perfect for snacking or sharing!
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Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Japanese Sweet Potato Pie:
How To Make Japanese Sweet Potato Pie: STEP BY STEP
Here’s a quick visual guide! Check the recipe card below for the video and full details!
Step 1
Cook the sweet potato.
Step 2
Mash the sweet potato to make the filling.
Step 3
Cut the pie sheets and assemble the pies.
Step 4
Brush with egg yolk and bake until golden.
Let the pies cool, then enjoy these crispy mini sweet potato pies as the perfect afternoon snack!
Storage
Leftover sweet potato pie can be stored in the refrigerator, wrapped in plastic, for 2-3 days. It can be reheated in the microwave or oven before serving.
You can also freeze sweet potato pie. Let it cool completely, then wrap it tightly in plastic. It will stay in the freezer for up to one month. When ready to eat, thaw overnight in the fridge before reheating.
Your Questions Answered
Yes, you can use regular sweet potatoes if Japanese sweet potatoes aren’t available. Remember that Japanese sweet potatoes are drier and sweeter. Regular sweet potatoes will give a softer and less sweet filling, but they will still be delicious.
You can try it with a variety of fillings! Some great alternatives include red bean paste (anko), mashed pumpkin (Try this mini kabocha pie), or apple pie filling.
Yes! You can make these pies vegan using plant-based butter or by omitting it entirely. Just make sure the pie dough you choose is also vegan-friendly!
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Japanese Sweet Potato Pie
Ingredients
Instructions
- Preparation: Peel the sweet potato, cut them into evenly sized pieces, and place them in a bowl. Add enough water to cover the sweet potatoes and soak for 5 minutes.
- Cook Sweet Potato: Steam or boil the pieces for about 5-7 minutes or until they become tender.
- Make Sweet Potato Filling: Transfer the cooked sweet potatoes to a bowl and mash them until smooth using a fork or potato masher. Add butter, soy milk, and a pinch of salt, then mix well until combined.
- Assemble the Pies: Cut the pie sheet in half to create square pieces. Place one tablespoon of sweet potato filling in the center of each square. Fold into triangles and press the edges firmly with a fork to seal. Make a few small slits on top to let steam escape during baking. Repeat with the remaining pie sheets and filling.
- Egg Wash: In a small bowl, beat the egg yolk. Use a pastry brush to lightly coat the tops of the pies with the egg yolk.
- Bake the Pies: Line a baking sheet with parchment paper or a silicone baking mat. Place the assembled pies on it and bake in the preheated oven at 180°C (350°F) for about 15-18 minutes, until the pies are golden brown and the crust is flaky.
Notes
- Storage: Leftover sweet potato pie can be stored in the fridge for 2-3 days or frozen for up to a month; reheat in the microwave or oven after thawing.
- If your sweet potato isn’t sweet enough, you can sweeten the filling by adding more sugar, honey, or maple syrup to taste.
- Mix a small amount of cream or coconut milk into the mashed sweet potato for a creamier and richer filling.
- Add vanilla extract, cinnamon, or nutmeg to give the pie a deeper, more complex flavor.
Video
Nutrition
This nutritional information is estimated and provided for general reference only.
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