Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: boil sweet potatoes until half cooked, 15 to 20 minutes. peel and slice sweet potatoes thinly. mix brown sugar, cinnamon, nutmeg, ginger and salt. place a layer of sweet potatoes in pastry-lined 9-inch pie pan. sprinkle with some of the spice mixture; dot with a little bit of butter. continue with layers until all ingredients are used, dotting top with butter. add cream. top with top crust, fluting edges and cutting vents. bake at 425 degrees fahrenheit for 30 for 40 minutes. if potatoes are still not tender, reduce temperature to 350 degrees fahrenheit and continue baking until they are done.

Target recipe: rub potatoes with oil. bake at 400*f for 1 hour. let stand until cool enough to handle. cut slice from top of each potato and carefully scoop out pulp, leaving shells intact. mash pulp until smooth. add 1 cup brown sugar, eggs, milk, vanilla and 1/2 cup butter, mixing well. spoon mixture into potato shells. combine remaining 1 cup brown sugar, walnuts, flour and remaining 1/2 cup butter, mixing to form crumbs. sprinkle on stuffed potatoes and place in baking dish. bake at 350*f for 20 minutes.