Sweet Potato Pie<o:p></o:p>

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Ingredients:<o:p></o:p>

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One and one half cups cooked, mashed sweet potatoes (about 3 medium)<o:p></o:p>

One and one half cups sugar (I used the Splenda in place of sugar and it worked fine.)<o:p></o:p>

Three fourths cup evaporated milk<o:p></o:p>

3 large eggs, separated<o:p></o:p>

One half stick (5 tablespoons) unsalted butter, melted ( I used the regular butter and it worked fine)<o:p></o:p>

1 teaspoon vanilla extract<o:p></o:p>

One half teaspoon cinnamon<o:p></o:p>

One half teaspoon ginger<o:p></o:p>

One half teaspoon nutmeg<o:p></o:p>

One fourth teaspoon salt<o:p></o:p>

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Unbaked 9-inch pastry shell<o:p></o:p>

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Preheat oven to 400 degrees.  Bake potatoes until a fork inserted in center meets no resistance, about 40 minutes or so.  Remove the skins and mash until smooth.<o:p></o:p>

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Combine the sweet potatoes, sugar, milk, egg yolks, butter, vanilla spices and salt in a large bowl and beat until smooth. <o:p></o:p>

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In another bowl, whip egg whites until soft peaks form.<o:p></o:p>

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Fold into the sweet potato mixture.<o:p></o:p>

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Pour  batter into pastry shell and bake 10 minutes at 400 degrees.  Reduce oven to 350 degrees and bake until set, about 45 minutes.  Cool at least 15 minutes before serving.   <o:p></o:p>