"pumpkin Pie" Filling for Mexico

Ingredients

• 1 1/2 kg cooked sweet potatoes (camotes cooked in brown sugar)
• 1 1/2 liters Mexican crema
• 2 cups milk
• 8 eggs, lightly beaten
• 1/2 teaspoon salt
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla
• 4 tablespoons dark rum

Directions

1. 1

   Using an egg beater or food processor pure the camotes and their syrup until smooth. Beat in the Mexican Crema, milk, eggs, and spices. Taste and adjust seasonings.

2. 2

   If making pies with will make a minimum of 3 deep dish pies. Bake as you normally would for a pumpkin pie.

3. 3

   If without a crust bake at 350 degrees for 60 minutes or until a knife inserted in the center comes out clean.

4. 4

   Whip the remaining half liter of Crema with vanilla, powdered sugar, and rum until thickened.