SWEET POTATO PIE WITH GINGER RECIPES

Steps:

• "Pre-heat the oven to 400°F. Scrub the sweet potatoes so the skin is clean and wrap them tightly in foil. Use a fork to prick through the foil into the skin of each potato. Place the potatoes onto a baking sheet and roast in the center of the oven until tender, about 1 hour. Allow the potatoes to cool before removing the skin and placing into a food processor. Process the potatoes until they are smooth and creamy. Turn the oven temperature to 450°F. Roll the out the dough onto a floured surface until it is big enough to fit a 9-inch pie plate. Place the dough into the pie plate and set in the refrigerator until you make the filling. Place 2 cups of the pureed sweet potatoes into a large bowl along with sugar, pumpkin pie spice, ginger, salt, milk, eggs, butter and vanilla extract. Whisk until well combined. Place the prepared pie plate onto a rimmed baking sheet and pour the filling into the prepared pie dough. Bake at 450°F for 10 minutes, then turn the temperature down to 325°F and cook the pie for 1 hour more. Remove the pie from the oven and allow the pie to cool completely before cutting."

Steps:

• 1. Preheat oven to 400°F. Prick potatoes all over with a fork. Place on a rimmed baking sheet and roast until tender, 60 to 65 minutes. Let cool. 2. Meanwhile, on a lightly floured work surface, roll dough to a 13-inch circle. Transfer dough to a 9-inch pie plate and trim to a 1-inch overhang. Tuck overhang under and crimp edges with your fingers or a fork. Freeze 15 minutes. 3. Line dough with parchment paper, leaving an overhang, and fill with dried beans or pie weights; place on a rimmed baking sheet. Bake, until edges start to look dry, 10 to 12 minutes. Remove parchment and beans. Bake until crust is set and pale in color, 8 to 10 minutes more. Reduce oven to 350°F. 4. When potatoes are cool enough to handle, discard the skin and mash flesh until smooth in a bowl (you should have about 2 1/4 cups). Add milk, eggs, and ginger and whisk to combine. Add light brown sugar, granulated sugar, cinnamon, allspice, and salt and whisk until smooth. Pour into partially baked crust. Bake until filling is just set and surface starts to look dry and cooked, 55 to 60 minutes. Transfer pie to a wire rack; cool to room temperature. 5. Whisk together sour cream, heavy cream, confectioners’ sugar, and vanilla with an electric mixer on medium speed until soft peaks form, 1 to 2 minutes. Spread on pie or serve alongside.