———————————–CRUST———————————– 15 oz Pkg Pillsbury
-Refrigerated Pie Crusts 1/4 c Coconut
1 T Sugar
2 T Maple syrup
———————————-FILLING———————————- 3 1/2 c Hot cooked mashed sweet
-potatoes 1/2 c Butter, melted
6 Eggs
1 c Sugar
1 t Cinnamon
1/2 t Salt
1/2 t Cloves
1/2 c Milk
1/2 c Half&half
1/2 c Coconut milk
1/2 c Maple syrup
1/2 c Orange juice
2 T Candied ginger, minced
1 t Vanilla
1 t Orange extract
1 c Walnuts, chopped
———————————-TOPPING———————————- 1 T Grated orange peel
1 c Whipping cream, whipped
Prepare pie crusts according to package directions for one crust filled pie using two 9″ pie pans. Flute edges to form a high rim. In small bowl, combine remaining crust ingredients; mix well. Spread half of mixture evenly over bottom of each crust; refrigerate. Heat oven to 425 degrees. In medium bowl, combine sweet potatoes and butter; mix well. Set aside. In large bowl, combine eggs and 1 c sugar; beat well. Add sweet potato mixture and remaining filling ingredients except walnuts; mix well. Stir in walnuts. Pour into crust-lined pans. Bake pies for 10 minutes. Reduce temperature to 350 degrees; bake an additional 45 to 55 minutes or until knife inserted near center comes out
clean. Cool completely. Just before serving, fold orange peel into whipped cream; spread over pies. Store in refrigerator. Makes 2 pies of 8 servings each.