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