1 1/2cupsmashed cooked sweet potatoes or 1 (15-ounce) can mashed sweet potatoes
3large eggs, beaten
3/4cupbrown sugar
1teaspoonground cinnamon
1/2teaspoonground ginger
1/2teaspoonground cloves
1/4teaspoonground nutmeg
3/4teaspoonkosher salt
1(12-ounce) canevaporated milk
2unbaked 9-inch pie shells
Ingredients for the ginger whipped cream:
1cupheavy whipping cream
2tablespoonsof honey
1teaspoonof ground ginger
Instructions
Preheat oven to 375° F.
In a blender, add the sweet potato, eggs, brown sugar, cinnamon, ginger, cloves, nutmeg, salt, and evaporated milk. Blend until smooth. Pour the mixture evenly into the pie shells and bake uncovered for 55 minutes.
Meanwhile, to make the ginger whipped cream, in a chilled bowl, beat the cream, honey, and ginger with a mixer, whisk or egg beater until soft peaks form.
Notes
Uncle Richard’s says: I really enjoy it cold out of the refrigerator the next day for breakfast.