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.