AuthorBiteSizedKamote Pie is a celebration of the humble sweet potato—elevated from an everyday staple to a dessert that feels thoughtful, comforting, and quietly beautiful. Rooted in familiar Filipino flavors, this pie turns kamote into something both nostalgic and refined, perfect for sharing at the table or enjoying as a simple indulgence.
The foundation is a tender, buttery crust that comes together with just a few pantry staples. Lightly sweet and delicately crumbly, it’s par-baked to create a sturdy base that holds its shape while staying melt-in-your-mouth soft. This crust sets the stage for the star of the dish: a creamy kamote filling that’s smooth, rich, and naturally sweet. Mashed boiled kamote is blended with condensed milk, melted butter, and a touch of vanilla, creating a filling that’s velvety and comforting, with an optional hint of cinnamon for warmth.
What truly makes this Kamote Pie special is its topping. Thinly sliced kamote—softened just enough—are arranged carefully over the filling in flowing waves or ribbon-like patterns. When grouped by color, the slices form a natural gradient, turning the pie into a rustic showpiece that highlights the natural beauty of kamote. A light brushing of honey or sugar syrup adds a gentle gloss and just enough sweetness to enhance the earthy flavors.
A final bake brings everything together, allowing the slices to soften further while the filling sets into a luscious, sliceable center. The result is a pie that beautifully balances textures: crisp crust, creamy filling, and tender kamote on top. Each bite is familiar yet elevated—a dessert that honors tradition while offering something new. Kamote Pie proves that the simplest ingredients, when handled with care, can become something truly special.
In a bowl, mix the flour, sugar, and salt. Cut in the cold butter using your fingers or a fork until the mixture becomes crumbly. Gradually add the cold water, mixing until the dough comes together.
Shape the dough into a disk, wrap it, and chill for 15–20 minutes.
Roll out the chilled dough, press it into a tart pan, and prick the base with a fork.
Par-bake at 180°C for 10–12 minutes.
Mash the boiled kamote until smooth. Add the condensed milk, melted butter, vanilla, and optional cinnamon. Mix until the filling is creamy and well combined.
Spread the filling evenly over the par-baked crust.
Slice very thinly using a mandoline slicer, if available.
Soak the slices in hot water for 2–3 minutes, then pat dry.
If not assembling immediately, keep the slices in a bowl of water with lemon or calamansi to prevent browning.
Bake again at 160–170°C for 15–20 minutes, to soften the slices further and set everything.
Ingredients
Directions
In a bowl, mix the flour, sugar, and salt. Cut in the cold butter using your fingers or a fork until the mixture becomes crumbly. Gradually add the cold water, mixing until the dough comes together.
Shape the dough into a disk, wrap it, and chill for 15–20 minutes.
Roll out the chilled dough, press it into a tart pan, and prick the base with a fork.
Par-bake at 180°C for 10–12 minutes.
Mash the boiled kamote until smooth. Add the condensed milk, melted butter, vanilla, and optional cinnamon. Mix until the filling is creamy and well combined.
Spread the filling evenly over the par-baked crust.
Slice very thinly using a mandoline slicer, if available.
Soak the slices in hot water for 2–3 minutes, then pat dry.
If not assembling immediately, keep the slices in a bowl of water with lemon or calamansi to prevent browning.
Bake again at 160–170°C for 15–20 minutes, to soften the slices further and set everything.
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