1 9" unbaked pastry shell
1 can (17 oz.) sweet potatoes
3/4 c. firmly packed light brown sugar
1 tsp. cinnamon
1/4 tsp. cloves
Dash salt
1 tsp. ginger
2 eggs
1 2/3 c. light cream (canned milk will do nicely)
Caramel-Nut Topping (see below)

Prepare pastry shell; chill. Combine sweet potatoes, sugar, cinnamon, cloves, salt, eggs and cream in container of electric blender; whirl until smooth. Pour into pastry shell and place in hot oven (425 degrees). Turn heat down to 350 degrees and bake 40 minutes or until center is almost set but still soft. Do not overbake; custard will set as it cools. Cool pie on wire rack. Surface of pie may crack, but topping will cover. Spread Caramel-Nut Topping over pie and pipe whipped cream around outer edge. Enjoy!

CARAMEL - NUT TOPPING:

3 tbsp. brown sugar
2 tbsp. butter
1 tbsp. cream
1/2 c. chopped nuts

Combine sugar, butter and cream in a small skillet; heat, stirring constantly, until melted and mixture bubbles 1 minute. Stir in chopped nuts, heat and stir over low heat 1 minute.