Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare pastry shell, set aside. combine sweet potatoes, brown sugar, half and half, egg, butter, 1/2 teaspoon vanilla, cinnamon, nutmeg and salt, mix well. pour into pastry shell. bake at 425 degrees, 25 to 30 minutes, or until set in centre, cool. drain pineapple, reserving 1/2 cup juice. pour reserved juice into small saucepan. add cornstarch, stir until dissolved. cook, stirring constantly, until thickened and translucent. stir in ginger and remaining 1/2 teaspoon vanilla cut pineapple slices in half, arrange pineapple over pie in a pinwheel pattern, spoon topping over pineapple. garnish with whipped cream.

Target recipe: bake the sweet potatoes until they are very soft and oozing. let cool a little. peel and slice into rounds about 1/2 inch thick in a greased casserole dish. melt the preserves with the butter, brown sugar, ginger and curacao. i keep ginger root in the freezer and grate the frozen knob. pour the hot mixture over the sweet potatoes, turning gently to cover each piece. gently press the sweet potatoes into a flat surface and sprinkle the topping evenly over the top. cut together crumb topping and sprinkle over the top.