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Japanese Sweet Potato Pie

5 from 1 vote
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 4
Author: Juri Austin
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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Japanese sweet potato pie served on a plate.

Ingredients
  

  • 1 Japanese Sweet Potato, about 200g or 7 oz
  • 1 Tbsp Unsalted Butter
  • 4 Tbsp Soy Milk
  • A pinch of Salt, to taste
  • 1 package Puff Pastry Sheet, 4 sheets, each 10x18 cm / 4x7 inches
  • 1 Egg Yolk, for egg wash

Instructions
 

  1. 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.
  2. Cook Sweet Potato: Steam or boil the pieces for about 5-7 minutes or until they become tender.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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Nutrition

Serving: 1servingCalories: 304kcalCarbohydrates: 30gProtein: 4g

This nutritional information is estimated and provided for general reference only.

Course: Desserts
Cuisine: Japanese
Keyword: Japanese sweet potato pie

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