Preheat the oven to 375. Scrub the sweet potatoes and prick all over. Place in the oven for about 30 minutes, more or less, until they are soft to the touch.

Meanwhile, whisk the eggs with the three different gingers and salt. Butter or oil up the baking dish or ramekins you plan to use.

When the sweet potatoes are removed from the oven allow them to cool enough to handle, feel free to toss them in the freezer, fridge or outside if necessary. Peel away the skin and mash up. If the sweet potatoes are hot, whisk a little bit of them with the eggs to temper them, so the eggs don’t become scrambled and cooked when you add the rest of the sweet potatoes.

Fold in the remaining sweet potatoes and dollop the mixture into the baking dish or ramekins.

Bake for 20-30 minutes until the edges are just barely turning golden. A bit longer if your sweet potatoes started out cold.

Serve in squares, in the individual ramekins or scoop out into generous dollops.