SWEET POTATO PIE

Tender and flaky, with a smoothen, silky filling, Asiatic Dainty Murphy Pie is my all-time contender Asian pastry.  Soul enjoyed with a cup of umber or opprobrious tea, this confection murphy pie is unchaste, but rich, making it the perfect farewell permissiveness.

When I go back to Nippon, I always bask accomplishment to bakeries with my mom. We eff feeding through the tantalising displays and pick up several kinds of fresh pelf and pastry for our breakfast next day.  It's hornlike to represent a prize, but both of my all-time favorites include Melon Pan, Anpan, Yakisoba Pan, and Korokke Pan which I've joint the recipes with you. Today I'm sharing added contender of mine - Asian Sugary Spud Pie.

Asian Goody Potato Pie has been a creation pastry in Archipelago. You can hit them at predicament mom-and-pop shops to trendy dough shops. To piss this classic pie, Asian syrupy murphy is poached until angle delicate, mashed and united with butter, lumbering withdraw and beat until silky compound. Then the accumulation is collapsible into layers of tumesce dough sheets and hardened until tender gilded. The flaky region crackles when you pierce into it, sharing way to the tree.

Course: Dessert

Cuisine: Japanese

Keyword: pie and tart, sweet potato

Servings: 2 pies (4" x 7")

INGREDIENTS

• 1 lb Japanese sweet potato (Satsumaimo) (cut in half lengthwise, and cut into 1/2 inch thick slices.) (I used purple sweet potato)
• 2 frozen sheets puff pastry (Each box comes with 2 square sheets)
• 2 Tbsp heavy (whipping) cream
• 4 Tbsp sugar (50 g)
• 1 Tbsp unsalted butter
• 1 large egg yolk (for filling)
• 1 tsp black sesame seeds (roasted/toasted)
• 1 large egg (for pie)

INSTRUCTIONS

1. Gather all the ingredients. Preheat oven to 400 ºF (200 ºC). Place 1 sheet of pastry on a baking sheet which has been lined with parchment paper. Put another pastry sheet on a different sheet of parchment paper. Defrost for 10 minutes at room temperature.
2. Sweet Potato Pie Ingredients
3. Cut the pastry sheets in half with a scissor. Now you have 4 rectangular sheets. Then make several slits on 2 sheets that will go on top of the pie.
4. Peel the sweet potato and cut in half lengthwise.  Then cut into smaller chunks so they will cook faster.
5. In a pot, put sweet potato and cover it with water. Bring it to a boil and cook until skewer goes through the potatoes smoothly, about 12-15 minutes. Drain water completely and transfer to a large bow.
6. Use a potato masher or fork to mash the sweet potato. Add sugar and butter and keep mixing.
7. Add egg yolk and heavy whipping cream and mix well.
8. Now you put the sweet potato mixture on the bottom sheets. Keep about half inch space around the rim. Then cover with the top sheet.
9. Use a fork to pinch the edges.
10. Beat the egg in a small bowl and brush top of the pastry so it will turn nice golden-brown. Sprinkle black sesame seeds on top.
11. Bake for 20-25 minutes, or until golden brown. Let cool a bit and ready to serve in 10 minutes.
12. To Store
13. You can freeze the baked and cooled pies. Wrap in aluminum foil and put in a freezer bag. To serve, reheat the pie at 350 ºF (180 ºC) for 10-15 minutes, until crisp and flaky.