Okay, so I am a little out of my depth when I say this is a no bake sweet potato pie. Do you bake the sweet potato? Yes. Is the crust baked? Also, yes… So what does make this a no bake sweet potato pie again? Well, I would have to say the method of setting this pie sets this one apart from the classic versions we are accustomed to. This version of the thanksgiving dessert is richer and creamier, almost like biting into a whipped cheesecake. Wait! What?
That is correct, I am giving you a cold version of a sweet potato pie that may take longer to make but is so worth it when you bite into that smooth rich filling. Now I know it sounds crazy to skip the warm gooeyness to be expected from a fresh-out-the oven sweet potato pie, but I like being different and I came across this recipe by accident.
It all started when I botched the white chocolate dip for my Halloween cake pops. (There is a reason why there is no recipe on that one yet.) I made the grave mistake of adding a spoon of cream cheese to my melted white chocolate, because I thought it would add great flavor. WRONG! It turned my white chocolate into playdough –– not the ideal texture for dipping. So I stored my chocolate mound in the fridge as I pondered what to do with it.
Luckily white chocolate can withstand a couple weeks refrigerated, because we are now mid-November and I am writing a recipe about what became of that mound. Last year I once made a sweet potato pie with melted white chocolate that was a hit, but I had baked it. This time around, I wanted to use the same technique you would use to make the filling of a tiramisu and apply to this cold treat.
The reason for doing so is because I wanted to play mad chemist and see if I could remelt the white chocolate that had already taken a grainy texture crumbling like dirt after a dry heat. In this method, I am melting just the egg yolks with white chocolate over a double boiler of boiling water.
You can refer to my recipe for the fig pie for a nice cookie crust, however, I would recommend less sugar in the crust since this filling will be quite sweet between the yam and white chocolate. With all that said, let’s get into this recipe!
| Prep Time | Cook Time | Overnight Time |
| 15 MINUTES | 1 HOUR | 3-8 HOURS |
Ingredients:
1 Large Sweet Potato
½ cup (120 g) already whipped whip cream
180 g (4-6 oz) white chocolate
1 teaspoon vanilla
½ teaspoon cinnamon
½ teaspoon nutmeg
5 egg yolks
Instructions:
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Cover the yam in aluminum foil and bake at medium high heat or 200 C (375 F) for about an hour. If the yam is still hard, leave it in the oven for another 30 minutes to an hour until a butter knife can easily cut through it.
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Take out a medium sized pot and metal bowl that can fit on top. Break up the white chocolate and place it in the bowl. Bring the pot of water to boil and once boiling, lower the heat placing the bowl of chocolate on top.
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Stir the white chocolate until it starts to melt. Once the chocolate is melted, take off the stove to cool.
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Once cooled to room temperature, add the egg yolks and vanilla. Start whisking with an electric mixer over simmering water until the creamy yellow color turns to creamy white. At this point, you can turn the stove off.
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In a larger bowl, add your already whipped cream, white chocolate mix, remaining spices, and the roasted sweet potato. Start whisking with your mixer until smooth. (Potato lumps are debatable and if you like that kind of thing, I won’t judge. Each to their own.)
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Once the filling is smoothened out, fill your prepared pie crust and store it in the fridge for a minimum of two hours. Due to the white chocolate, it can stabilize in no time.
If you are able to tap the surface without disrupting the top layer, it is ready. If it feels too soft, leave it in the fridge longer. Although I left it in the fridge overnight for good measure, I could already feel it setting after three hours.
After it is done setting, you can take it out of the fridge to serve. I find it tastes great on its own, but a little whip cream never hurt. I even decorated it with some pastry leaves for pizzazz. Let me know what you think in the comments below!
