-----------------------------------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.