Page 229 - Pie Squared

SESAME SWEET POTATO SLAB

PIE

WITH A GINGERSNAP CRUST

Serves 12 to 16

Searching for a side dish for the holidays? Look no further. This
sweet potato pie is a far cry from the familiar marshmallow-topped
casserole; it’s shot through with miso and sesame oil for an umami-
rich undercurrent offset by the spicy, sweet gingersnap crust (use a

very basic cookie here, nothing fancy). Miso is a fermented soybean
paste: White miso is sweet and delicate, the red and brown miso
pastes are sturdier and saltier with a pushier flavor. Look for miso in
Asian markets, health food stores, or in the refrigerated section of

some grocery stores, near the tofu. Now that you have miso in the
refrigerator, smear some on a piece of salmon or thick slices of
eggplant before roasting, whisk a small amount into salad dressing,
or dissolve a spoonful in boiling water, toss in some tofu, scallions,

and fresh herbs for miso soup that’s better than takeout.

Make Ahead: Roast the sweet potatoes up to 3 days ahead. The pie
may be made a day in advance, covered and refrigerated. Bring to
room temperature before serving.

GINGERSNAP CRUST

35 gingersnaps, (8 ounces, 225 g), crushed to a fine powder (about 2 cups)
8 tablespoons (113 g) unsalted butter, melted

¼ teaspoon kosher salt

FILLING