Haunted Sweet Potato & Chocolate Brigadeiro Pie

What Makes This Special

This luxurious pie fuses Brazilian flair with autumnal comfort: creamy sweet potato custard is slow-baked in a crisp, cocoa-rich crust, then swirled with decadently fudgy brigadeiro—Brazil’s beloved chocolate confection. The copper hues of sweet potato and chocolate echo the colors of Halloween, and decorative flourishes make it a spooky showstopper. It’s thoughtfully layered, time-intensive, and ideal for bakers seeking an impressive, festive centerpiece.

Ingredients

Autumn’s sweet potatoes take center stage, their earthy sweetness uplifted by warming spices. A chocolate pastry crust nods to brigadeiro’s beloved flavors. The slow-baked custard ensures a silky texture, and a rich brigadeiro swirl adds deep Brazilian chocolate character—plus spooky style when tinted black for Halloween!

For the Chocolate Pastry Crust

• 320g plain flour: For structure and flake.
• 60g cocoa powder: Dutch-processed for deep color and flavor.
• 80g icing sugar: For gentle sweetness.
• 1/2 tsp salt: Balances chocolate.
• 200g cold unsalted butter: Ensures flakiness.
• 1 large egg (50g): For binding.
• 2 tbsp cold water: For just-right dough texture.

For the Sweet Potato Custard

• 500g orange sweet potatoes: Roasted for depth.
• 120ml whole milk: Creaminess.
• 100g brown sugar: Caramel notes.
• 60ml maple syrup: Autumnal sweetness.
• 1 tsp vanilla bean paste: Aroma.
• 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp cloves: Spice warmth.
• 100ml double cream: Luxurious mouthfeel.
• 1 large egg + 1 egg yolk: Silky custard set.
• 1/2 tsp salt: Brings out flavor.
• 50g butter: Gloss and richness.
• 1 tbsp orange zest: Coppery, citrus lift.

For the Brigadeiro Swirl

• 400g sweetened condensed milk: Brigadeiro base.
• 30g dark cocoa powder: Intense chocolate.
• 30g unsalted butter: Glossy, fudgy finish.
• Pinch of salt: Offsets sweetness.
• 100g dark chocolate (70%): Depth and slight bitterness.
• Black food coloring gel (optional): For Halloween effect!

Instructions

Step 1: Prepare the Chocolate Pastry Crust

1. In a food processor, combine flour, cocoa powder, icing sugar, and salt. Pulse briefly to mix.
2. Add cold butter and pulse until mixture resembles coarse breadcrumbs.
3. Whisk 1 egg with cold water. Drizzle in, pulsing just until dough starts to clump.
4. Tip onto a work surface and gently press into a disk. Wrap and chill for 45 minutes (minimum).

Step 2: Roast the Sweet Potatoes

1. Preheat oven to 200°C (fan 180°C). Line a tray with parchment.
2. Toss sweet potato cubes with a little oil. Spread out and roast for 30–35 minutes until caramelized and soft.
3. Cool slightly, then puree until totally smooth. (Measure 350g puree for the filling.)

Step 3: Blind Bake the Pie Crust

1. Roll out chilled pastry on a lightly floured surface to 3mm thickness.
2. Line the pie tin, pressing gently into corners. Trim excess, leaving a 1cm overhang.
3. Prick base with a fork, chill 15 minutes. Heat oven to 180°C (fan 160°C).
4. Line with parchment, fill with baking beans. Bake 18 minutes.
5. Remove beans and parchment; bake 10 minutes more until dry and set.
6. Brush hot crust with a little beaten egg to seal. Cool.

Step 4: Make the Brigadeiro

1. In a saucepan, combine sweetened condensed milk, cocoa powder, and butter. Stir constantly over medium-low heat until smooth.
2. Add chopped chocolate and a pinch of salt.
3. Cook, stirring, until thick, glossy, and you can see the bottom of the pan as you stir (about 10–12 minutes). The mixture should hold its shape but still be pourable.
4. For extra spookiness, tint with a little black food coloring gel.
5. Set aside to cool slightly (room temp, still spreadable).

Step 5: Prepare the Sweet Potato Custard

1. Lower oven to 150°C (fan 130°C) for slow baking.
2. Whisk together 350g sweet potato puree, milk, brown sugar, maple syrup, vanilla, spices, cream, eggs, salt, butter, and orange zest until completely smooth.
3. Pass through a fine mesh sieve for extra silkiness (recommended for advanced finish).

Step 6: Assemble the Pie

1. Pour sweet potato custard into cooled chocolate crust and gently level.
2. Dollop brigadeiro over the surface (reserve some for decoration). Use a skewer or knife to swirl it through the custard for a marbled, haunted effect.
3. Tap to settle; avoid overmixing the swirl.

Step 7: Slow Bake

1. Bake at 150°C (fan 130°C) for 60–80 minutes until edges are set but center trembles slightly when shaken.
2. Turn off oven, prop door, and cool in oven for 1 hour (prevents cracking).
3. Cool completely at room temp, then chill at least 2 hours for clean slices.

Step 8: Decorate for Halloween

1. Before serving, re-warm reserved brigadeiro until spreadable. Pipe or spread Halloween motifs (spiderwebs, bats, ghosts) or scatter orange and black sprinkles.

Pro Tips

• Cold Butter is Key: Ensure butter is cold when making pastry for maximum flakiness.
• Slow Baking Prevents Cracks: Gentle baking gives a custard with a creamy, unctuous texture.
• Swirl with Restraint: For sharp, spooky marbling, swirl brigadeiro just a few times with a skewer.

Troubleshooting

Crust shrunk or cracked? Make sure to chill your dough well and don’t overwork it. Blind bake with pie weights and seal with egg wash.

Custard overbaked or curdled? Check doneness early—look for a soft wobble. Overbaking causes cracks and a grainy texture.

Brigadeiro too stiff to swirl? If the mixture firms up, gently reheat until just spreadable before swirling.

Variations

• Pumpkin Brigadeiro Swirl: Substitute half the brigadeiro mixture with pureed pumpkin for extra autumn flavor.
• Nutty Crunch: Add a layer of toasted pecans or Brazil nuts beneath the custard for texture.
• Spiced Coconut: Replace some cream in the custard with coconut milk and add a hint of nutmeg.

Storage

Store pie covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. Pie can be made 1–2 days ahead—decorate just before serving for freshest look.