For the sweet potatoes, roast them on a baking sheet at 425 for at least an hour. When they are ready, you should be able to pinch the sweet potato with your thumb and index finger. After cooling, remove the skin and blend the sweet potatoes in a blender or food processor. Blend until the sweet potatoes are creamy. Place in the fridge to cool.

Whisk your egg yolks in a separate bowl and set aside.

Before placing the pot on the stove, pour in milk, cornstarch, sugar, vanilla extract, cinnamon and nutmeg in to pot. Gently whisk to make sure everything is combined. Place on the stove at medium high heat.

As the milk mixture starts to heat, you will need to temper your eggs by slowly adding some of the heated milk mixture to the eggs to slowly bring them to temperature. By doing this your eggs will not scramble as much. Once heated, add in the eggs to the milk mixture.

Continue to slowly whisk for 5-6 minutes until it starts to thicken. Once it thickens to desired level remove from heat. Immediately strain the pudding using a mesh strainer to remove any lumps or scrambled eggs.

Gently fold in the cooled mashed sweet potato in to pudding. Store in the fridge

For the homemade whipped cream, start by putting the KitchenAid metal bowl in the fridge for about 10 minutes.

Remove bowl from fridge and add heavy whipping cream, powdered sugar and vanilla extract.  Begin whipping the cream on medium high until it reaches whipped cream consistency. Set aside once completed. 

In small trifle dishes or one large trifle dish, layer pudding, whipped cream and other toppings. For the versions here, I added a layer of pecans, whipped cream, a layer of pudding and then topped it with a dollop of whipped cream. Sprinkle a little cinnamon or more pecans on top.

Serve immediately or store in the fridge before serving.