2 c. cooked, mashed sweet potatoes
1 c. firmly packed brown sugar
1/2 c. evaporated milk
2 eggs, separated
1/2 tsp. ground cinnamon
1 unbaked 10 inch pastry shell
1/4 tsp. salt
1/4 c. sugar
1/2 c. soft butter
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg

Combine sweet potatoes, brown sugar, butter, egg yolks, spices and salt in a large mixing bowl and beat until light and fluffy. Add evaporated milk and beat until blended.

Beat egg whites until foamy; gradually add sugar, beat until stiff peaks form. Fold into potato mixture. Pour filling into shell. Bake at 400 degrees for 10 minutes; reduce heat to 350 degrees and bake 45- 50 minutes or until set.

For pumpkin pie - You may substitute an equal amount of cooked, mashed pumpkin for sweet potatoes.