INGREDIENTS
2 cups of cooked, cooled, mashed yams
1 9-inch deep dish pie shell
1/3 cup maple syrup
3/4 cup light brown sugar
2 tsp vanilla extract
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp fresh grated ginger

METHOD
Since the yams will take about 1 hour to roast in the oven you'll have plenty of time to make your own pie dough if you want to but I'm using a ready to go, 9-inch deep dish pie shell for this recipe.

Use a mixer to combine 2 cups of cooked, cooled, mashed yams with 1/3 cup maple syrup, 3/4 cup light brown sugar, 2 tsp vanilla extract, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1 generous tsp fresh grated ginger and mix everything to combine.

Once you are happy with that, add 3 large eggs and 3/4 cup heavy cream and continue to mix until everything is well combined.

At some point you'll need to preheat the oven to 350 degrees and then put your mixture into the uncooked pie shell -- on top of a baking tray -- and place the tray onto the center rack of the preheated oven.

The pie will take just about 45-50 minutes to bake and the outside edges will puff up a bit and the inside side will be firm but just the tiniest bit jiggly when it is done.

Let the pie cool down to room temperature and then keep it tightly wrapped in the fridge.