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 ¼ 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 ½ 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.