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Sweet Potato Pot Pie

Ginger and cream aren't just for dessert. Ming Tsai combines the two in his heart sweet potato pie recipe.


  • 2 onions, 1/2-inch dice

  • 2 tablespoons minced ginger

  • 2 large carrots, peeled, roll cut

  • 4 ribs of celery, 1/4-inch dice

  • 3 sweet potatoes, peeled, 1/2-inch dice

  • 1 teaspoon five spice powder

  • 1 cup dry white wine

  • 2 cups heavy cream

  • 1 sheet puff pastry, thawed and kept cold in fridge

  • Kosher salt and freshly ground black pepper to taste

  • Canola oil for cooking


  • 1.

    In a cast-iron pan over medium-high heat coated lightly with oil, combine onions and ginger, season with salt and pepper, and saute until soft, about 2 minutes. Add carrots, celery and potatoes and season. Saute for a few minutes to, add five spice and deglaze with wine, scraping up and caramelized bits on the bottom of pan. Reduce mixture by 75%, about 5 minutes, and add cream. Check for flavor and season again. Bring to a simmer cook until potatoes are cooked through and liquid is reduced by 25%, about 25 minutes. Check for flavor. Preheat oven to 350 degrees. Chill in refrigerator until cool, about 1-2 hours. Remove from fridge and top with a round of puff pastry. Crimp edges of puff pastry around pan and cut a few air vents into top. Bake in oven at 350 until golden brown and heated through, about 30-45 minutes. Serve immediately.

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