Sweet Potato Pie that's light as a cloud

I used to work at a small paper where a young lady used to visit us on Fridays to sell her homemade lunches.

I don't remember much about her meals except that dessert was always Sweet Potato Pie. I was a little hesitant to try it at first...the meals were less than memorable, and I'm pretty picky about my Sweet Potato Pie so I didn't want a bad one.

As a matter of fact, I never even made my own pies because they had to be just so and I wasn't much of a cook at the time.

But I tasted the dessert and it was perfect. I would get the meals every week just for the pie. After a few months, I promised her that I would buy a meal every week for as long as I worked there if she would give me the secret to her recipe.

She wrote down her recipe that she said had come from her great-grandmother and I bought meals as long as I worked there. I certainly got the better end of that deal.

So, in order to pay that favor forward, I'm sharing that recipe with you. It's cloud soft and delicious. You'll want to share it with your friends too.

Friends' Sweet Potato Pie

2 cups mashed sweet potatoes

1/4 pound butter, softened

2 eggs, separated

1 cup 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 evaporated milk

1/4 cup white sugar

1 unbaked pie crust

• Preheat oven to 400 degrees.
• In a mixing bowl, combine the sweet potatoes, the butter, the egg yolks, the brown sugar, the salt, the ginger, the cinnamon, the nutmeg and the evaporated milk. Mix together well.
• Beat the egg whites until stiff peaks form and add 1/4 cup of sugar and fold into sweet potato mixture.
• Pour into the pie shell and bake at 400 degrees for 10 minutes.
• Reduce heat and bake at 350 degrees for 30 more minutes or until the filling firm.

Vegetarian.