Categories: Pies 
      Yield: 16 servings 
  
-----------------------------------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.