2 c. cooked sweet potatoes
1/2 c. milk
1/2 c. unsalted butter, melted
1/3 c. granulated sugar
1/3 c. packed light brown sugar
1/4 tsp. salt
3 lg. egg yolks
2 tsp. lemon juice
1/4 tsp. ground cinnamon
1/4 tsp. ground coriander
1/8 tsp. ground nutmeg
1/8 tsp. ground cardamon
3 lg. egg whites, stiffly beaten
1/2 c. caramel topping
1/2 c. chopped, toasted pecans
Whipped cream topping (recipe follows)
1/4 c. toasted pecan halves
1/4 tsp. ground nutmeg

Prepare pie shell; place in freezer while preparing filling. In large bowl, beat sweet potatoes until smooth. Add milk and next 10 ingredients; mix well. Fold in stiffly beaten egg whites.

Spread caramel topping in bottom of pie shell. Sprinkle with chopped pecans and lightly press into caramel. Spoon sweet potato filling over pecan layer. Bake in 400 degree oven 20 minutes. Reduce temperature to 350 degrees and bake 30 minutes more. Cool on rack.

Prepare whipped cream topping. Using a decorating bag fitted with a star tip, pipe topping in swirls around edge of pie. Sprinkle with pecan halves and 1/4 teaspoon nutmeg. Makes 1 (10 inch) pie.