3 med. sweet potatoes
2 tbsp. butter
2 tbsp. maple syrup
1 tbsp. lemon juice
2 c. shredded parsnips
2 c. shredded turnips
2 eggs
1/3 c. light cream
1/2 tsp. ground ginger
1/2 tsp. dried sage (crushed)
1/4 tsp. salt
dash nutmeg
green onion curls

Cook sweet potatoes in enough water to cover for 30 to 35 minutes or until potatoes are tender around the outer edges but slightly firm in center. Meanwhile, in a small bowl combine butter, maple syrup, and lemon juice. Pour butter mixture into a 9 inch glass baking dish or cake pan. Swirl butter mixture to completely cover dish. Set aside. Drain potatoes, rinse under cold water. When cool enough to handle, peel potatoes and cut into thin slices. Arrange the potato slices in bottom and up sides of prepared dish, overlapping edges to completely cover (use smaller slices on sides of dish). Set aside. For filling, in a medium saucepan cook the shredded parsnips and turnips in a small amount of boiling salted water for 4 to 6 minutes or until just tender. Drain. In a large mixing bowl or in a food-processor mash the remaining sweet potato slices (use a potato masher if preparing in a mixing bowl). Add the eggs, cooked parsnips and turnips, light cream, ginger, sage, and salt and nutmeg. Mix until well blended. Carefully turn sweet potato mixture into prepared pan on top of sweet potato slices. Bake in a 325 degree oven for 45 to 50 minutes or until set. Remove from oven. Let stand 10 minutes. To serve, loosen potato slices from sides of pan. Place serving platter over dish, invert. Gently lift off baking dish, replace any potato slices remaining in dish, if necessary. Using a knife, lift off any cooked pieces from top of pie. Garnish with green onion curls. Cut into wedges to serve. Makes 8 to 10 servings.

Special Note: To get a head start on this winner, shred the parsnips and turnips ahead of time and keep them covered and stored in the refrigerator until time to complete the preparation.