2 eggs
1 cup milk
2-1/2 cups loosely packed coarsely grated peeled sweet potatoes (about 1 pound; to prevent darkening, grate just before adding to milk mixture)
3/4 cup packed light-brown sugar
1 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup chopped walnuts
Whipped cream, lightly sweetened

In bowl, using fork, beat eggs until light. Add milk. Stir in sweet potatoes, then sugar, ginger, cinnamon and salt.

Bake in greased, round 1-1/2 quart baking dish in preheated 350 deg. oven 30 minutes. Sprinkle walnuts around edge. Bake 30 to 40 minutes longer or until slightly puffed and knife inserted in center comes out clean. Cool slightly. Spoon out and serve warm with whipped cream.

Makes 6 to 8 servings.