Sweet Potato Pie

6 servings  

• 2 cups cooked, mashed sweet potatoes
• 1/2 cup margarine or butter
• 2 eggs, separated
• 1 cup firmly packed brown sugar
• 1/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup 1% lowfat milk
• 1/4 cup sugar
• 1 unbaked 9-inch pie shell
•    light whipped cream
•    orange rind

Prick 1 or 2 large Sweet Potato 4 times with fork; bake 1 hour at 350°. Cool slightly, peel, and mash.(I love to buttery spray and bake an extra medium sweet potato and chill it to eat as a snack later).

Combine sweet potatoes, margarine, egg yolks, brown sugar, salt, and spices; mix well. Add milk, blending until smooth.

Beat egg whites until foamy; gradually add 1/4 cup sugar, beating until stiff. Fold into sweet potato mixture. Pour filling into pastry shell; bake at 400° for 10 minutes. Reduce heat to 350°, bake for additional 30 to 45 minutes.

When cool, garnish with whipped cream and orange rind

Bon appetit!