pumpkin Pie Filling for Mexico

• 1 12 kg cooked sweet potatoes (camotes cooked in brown sugar)
• 1 12 liters Mexican crema
• 2 cups milk
• 8 eggs, lightly beaten
• 12 teaspoon salt
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 12 teaspoon ground allspice
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla
• 4 tablespoons dark rum

1. Using an egg beater or food processor pure the camotes and their syrup until smooth.
2. Beat in the Mexican Crema, milk, eggs, and spices.
3. Taste and adjust seasonings.
4. If making pies with will make a minimum of 3 deep dish pies.
5. Bake as you normally would for a pumpkin pie.
6. If without a crust bake at 350 degrees for 60 minutes or until a knife inserted in the center comes out clean.
7. Whip the remaining half liter of Crema with vanilla, powdered sugar, and rum until thickened.

potatoes, liters, milk, eggs, salt, ground ginger, ground cinnamon, ground allspice, ground nutmeg, ground cloves, powdered sugar, vanilla, dark rum

Taken from www.food.com/recipe/pumpkin-pie-filling-for-mexico-395202 (may not work)