Mai Mai Sweet Potato Pie    No. 2298                   Yields 2 9 Pies
 
                  CRUST:                   1/2 Cup       Whole Milk
      2           Ready Made 9 Pie        1/2 Cup       Half & Half
                  Crusts                   1/2 Cup       Coconut Milk
    1/4 Cup       Coconut                  1/2 Cup       Maple Syrup
      1 Tbls      Sugar                    1/2 Cup       Orange Juice
      2 Tbls      Maple Syrup                2 Tbls      Candied Ginger, Minced
                  FILLING:                   1 tsp       Vanilla
  3 1/2 Cups      Hot Cooked Mashed          1 tsp       Orange Extract
                  Sweet Potatoes             1 Cup       Walnuts, Chopped
    1/2 Cup       Butter, Melted                          TOPPING:
      6           Eggs                       1 Tbls      Orange Peel, Grated
      1 Cup       Sugar                      1 Cup       Whipping Cream,
      1 tsp       Cinnamon                               Whipped
    1/2 tsp       Salt
    1/2 tsp       Cloves
 
 Prepare the pie crusts according to package instructions for one crust pies.
 Place the crusts in the (9") pie pans.
 Flute the edges to form high rims.
 Combine the remaining crust ingredients in a small bowl.
 Mix well.
 Spread half the mixture evenly over the bottom of each pie pan.
 Refrigerate.
 Preheat the oven top 425 degrees.
 Combine the sweet potatoes and butter in a medium bowl.
 Mix well.
 Set aside.
 Combine the eggs and sugar in a large bowl.
 Beat thoroughly.
 Add the sweet potato mixture and all the other remaining filling ingredients
 except the walnuts.
 Mix thoroughly.
 Stir in the walnuts.
 Pour into the crust lined pans.
 Bake for 10 minutes.
 Reduce oven temperature to 350 degrees.
 Bake until a knife inserted near the center comes out clean (another 45-55
 minutes).
 Cool the pies completely.
 Fold the orange peel into the thoroughly whipped cream and spread over the
 pies just before serving.