Puree a 40 oz. can of sweet potatoes in a food processor. Set aside.
In a stand mixer fitted with a paddle attachment, combine butter and sugars. Mix on high speed until light and fluffy.
Add eggs and mix until combined.
Add sweet potato puree, evaporated milk, McCormick Vanilla Extract, McCormick Cinnamon, McCormick Nutmeg and McCormick Ginger. Mix until combined.
Pour filling on top of crust and put in the oven for 10 minutes.
After 10 minutes, take baking dish out of the oven and spread the topping evenly over the filling. Lightly press down so topping is secure. Put baking dish back into the oven.
Bake for another 20-25 minutes or until a toothpick comes out clean.
Set on a wire rack to cool.
Once they are cool, cut into bars and serve. **