Chef Blake Reetz of Eat: Ginger sweet potato pie

. October 5, 2015.

2 medium sized sweet potatoes (about 1 1/2 pounds)
A chunk of fresh ginger, about 3" long.
1 cup heavy cream
3 eggs
1 1/4 cups sugar
3/4 teaspoon salt
3/4 teaspoon nutmeg
1 1/2 teaspoons cinnamon
1/2 teaspoon allspice
Your favorite pie shell

Prick the sweet potatoes with a fork and bake at 350 for about an hour.

While the potatoes are baking, peel and chop the fresh ginger. Place in a sauce pot and cover with the cream. Bring to a simmer, let simmer for a minute or two and remove from heat. Let the cream and ginger mixture steep while you prepare the other ingredients.

In a mixing bowl, combine your sugar and spices.

Once the potatoes are cool enough to handle, peel off the skin and either mash them really well or give them a quick whip in the food processor. Add to your sugar and spices along with the eggs.

Strain the cream through a fine strainer and add.

Mix everything very well and pour the mixture into your pie shell.

Bake for an hour at 350 until a toothpick inserted into the center comes out clean.

Our old fashioned lard pie crusts are available at our shop as well as Argus Farm Stop.

Trending

The revival of the legendary Ann Arbor Blues Festival

We recently chatted with James Partridge from the Ann Arbor Blues Society about the upcoming revival of the legendary Ann Arbor Blues Festival on August 19

Biz Buzz: July 2017

Updates in Washtenaw County business

Charcoal for gardening? The Ann Arbor Center for Independent Living will teach you all about it

Biochar, a highly porous form of charcoal that has been enriching gardens for thousands of years, has recently re-emerged as a soil amendment, similar to mulch and compost

Ann Arbor bookstore owners win 2017 recognition

The Kerrytown BookFest has named Robin and Jamie Agnew, owners of Aunt Agatha’s Mystery Bookstore, as the winners of the 2017 Community Book Award