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1
Peel sweet potatoes and cut into chunks.
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2
Place in shallow baking pan in 1/2 inch water.
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3
Break cinnamon sticks, peel and cut ginger in small pieces, scatter among sweet potato pieces along with cloves and pinch of anise.
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4
Cover with foil and bake at 350u00b0F for about 30 minutes, until sweet potatoes are easily pierced with a knife.
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5
Remove sweet potatoes from baking pan and mash.
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6
Process in blender until smooth.
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7
Strain the baking liquid, discarding the solids.
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8
Reserve 1/4 cup liquid, add fresh water if needed.
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9
If you have too much, simmer the liquid in saucepan on stove until reduced to 1/4 cup.
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10
Filling:
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11
Beat together sweet potato and pumpkin purees until well blended.
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12
Beat in eggs, melted butter and reserved spice liquid.
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13
In separate bowl mix together the sugars, flour and salt.
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14
Add the sugar-flour mix to the pumpkin and stir until well blended.
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15
Blend in coconut milk.
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16
Pour filling into prepared pie shell and bake at 350u00b0F for 1- 1.5 hrs or until knife inserted in middle comes out clean.
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17
If the edges of crust darken too much before filling is cooked cover them with strips of aluminum foil.
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18
Let pie cool completely before topping.
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19
Topping:
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20
On high speed beat cream and sugar until high peak form.
