Sweet Potato Miso Custard with Pecan Crunch
Silky sweet potato custard, white miso, and buttery pecans make a not-too-sweet skillet dessert.
Prep: 15 · Cook: 25 · Total: 40 · Serves: 6 · Difficulty: Easy · Rating: 4.8/5 (143 reviews)
INSPIRED BY
The dessert is inspired by the way Japanese miso deepens sweet potato and maple flavors without making them taste salty.
Story
Casey loves desserts that know when to stop being sweet. Sweet potato makes this custard soft and cozy, while a little white miso adds just enough savory depth to keep you reaching for another bite. The pecan crunch on top is the part I always make extra, because it disappears by the spoonful.
By Casey
Ingredients
- 2 medium sweet potatoes
- 2 large eggs
- 1/3 cup light brown sugar
- 1/2 cup heavy cream
- 1 teaspoon white miso
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup pecans, chopped
- 1/3 cup old-fashioned oats
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, melted
- 1 tablespoon maple syrup
Instructions
- Heat the oven to 400 F. Pierce the sweet potatoes, place them on a sheet pan, and roast for 25 minutes until very tender. Reduce the oven to 350 F.
- Split the potatoes, scoop out 1 1/2 cups flesh, and whisk it with the eggs, brown sugar, cream, miso, vanilla, cinnamon, and salt until smooth.
- Pour the custard into a lightly buttered 9-inch ovenproof skillet and smooth the surface.
- Stir the pecans, oats, flour, melted butter, and maple syrup in a small bowl until crumbly. Scatter it over the custard.
- Bake for 25 minutes at 350 F until the center is just set with a slight wobble.
- Cool for 10 minutes before spooning into bowls. Serve warm, or chill completely for a firmer custard.
Chef Tips
- Roast the sweet potatoes until completely soft so the custard blends smoothly.
- White miso is salty, so taste before adding any extra salt.
- For a gluten-free crunch, use certified gluten-free oats and replace the flour with rice flour.
- Do not overbake; the center firms as it cools.
Cook's Notes
- **Sweet potato:** Roast until the flesh collapses easily under a fork.
- **Miso:** Whisk it into the cream before adding the eggs to avoid streaks.
- **Custard:** Pull it when the center still wobbles slightly.