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
Whipped topping (optional)

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.