1 env. unflavored gelatin
1 1/4 c. milk, divided
3 eggs, separated
16 sugar substitutes
3/4 tsp. cinnamon
1 c. cooked, mashed sweet potatoes
1 c. raisins
1 baked 9 inch pastry shell
Sugar free whip topping

Soften gelatin in 1/4 cup milk. Set aside. Combine remaining 1 cup milk, egg yolks, sugar, cinnamon, sweet potatoes and raisins in top of double boiler, mixing well. Bring water in bottom of double boiler to a boil. Cook stirring constantly 10 minutes or until thickened. Remove from heat and add gelatin mixture. Stir well; chill until slightly thickened. Beat egg whites (at room temperature) until soft peaks form. Gently fold into sweet potato mixture. Spoon filling into pastry shell; chill. Serve with whip topping.