2 c cooked, mashed sweet potatos
1 c firmly packed brown sugar
1/2 c butter or margarine, soften
2 eggs, separated
1/2 t ground ginger
1/2 t ground cinnamon
1/2 t ground nutmeg
1/4 t salt
1/2 c evaporated milk
1/4 c sugar
1 unbaked 10-inch pastry shell
Whipped topping, optional

Combine:

Sweet potatos, brown sugar, butter, egg yolks, spices, and salt in a large mixing bowl; beat until light and fluffy. Add evaporated milk; beat just until blended.

Beat:

Egg whites with electric mixer until foamy; gradually add sugar, 1 T at a time, beating until fluffy peaks form. Fold into potato mixture. Pour filling into pastry shell. Bake at 40 degrees for ten minutes; reduce heat to 350 degrees and bake an additional 45 to 50 minutes or until set. Top with dollops of whipped topping, if desired.

Yield:

One 10 inch pie