Sweet Potato Pie

Step 1

Gather all the ingredients. Preheat oven to 400ºF (200ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Place 1 sheet of pastry on a baking sheet lined with parchment paper. Put another pastry sheet on a different sheet of parchment paper. Defrost for 10 minutes at room temperature.

Step 2

With a sharp knife, cut the pastry sheets in half. Now you have 4 rectangular sheets. For the two pastry sheets that will go on top, cut 7-8 slits on each sheet, leaving 1 inch (2.5 cm) around the edge.

Step 3

Peel the sweet potato and cut it in half lengthwise. Cut into smaller chunks and soak them in water for 10 minutes.

Step 4

In a medium saucepan, put sweet potato and cover it with water. Bring it to a boil and cook until a skewer goes through the potatoes smoothly, about 12-15 minutes. Drain water completely and transfer to a large bowl.

Step 5

Use a potato masher or fork to mash the sweet potato. Add sugar and butter and keep mixing.

Step 6

Add egg yolk and heavy whipping cream and mix well.

Step 7

Now you put the sweet potato mixture on the bottom pastry sheets, leaving ½ inch (1.3 cm) around the rim. Then cover the sweet potato mixture with the top sheet.

Step 8

With a fork, press down the pastry sheets around the edges to pinch the top and bottom pastry sheets together.

Step 9

Beat the egg in a small bowl and brush the top of the pastry so it will turn nice golden brown. Sprinkle black sesame seeds on top (see the image below).

Step 10

Bake for 20-25 minutes, or until golden brown. Let cool for 10 minutes and serve.

Step 11

You can freeze the baked and cooled pies. Wrap them in aluminum foil and put them in a freezer bag. To serve, reheat the pie at 350ºF (180ºC) for 10-15 minutes, until crisp and flaky.