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

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

Beat egg whites until foamy; gradually add sugar, beating until stiff. Fold into potato mixture. Pour filling into pastry shell. Bake at 400 degrees for 10 minutes reduce heat to 350 degrees and bake an additional 45 to 50 minutes or until set. Cool. Top with whipped topping if desired. Yield: one 10 inch pie.