Boil the sweet potato in a deep pot on medium flame. Boil until a knife pierce through easily.

Mash the sweet potato. Add the mashed potato. Mix well. Set aside.

In a deep skillet or pot, melt the butter on a low flame then add the garlic, ginger and onion. Cook until the onion gets translucent.

Next, add the flour. Quickly combine.

Then add the 1/4 cup whipping cream all at once. Stir occasionally to avoid any lumps

and to prevent a skin from forming on the surface.

Remove from the heat when the sauce is thick. Set aside.

In a large bowl add the chopped pimento peppers to the sweet potato mixture.

Add the black pepper, parsley and the sauce. Mix well.

Note: Here you can add other seasonings of choice.

Next, add the sweet pepper and 1/2 cup of grated cheese. Mix well.

Note: If you find the mixture is a bit dry, you may add an extra tablespoon of cream.

Place mixture in a casserole dish and garnish with slices of sweet pepper.

Sprinkle the rest of cheese on the top.

Place in a preheated oven, 375 degrees F, and baked for 20-25 minutes. Serve cool.