| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| 1 | pie crust (9 inch) -- unbaked | |
| 1/2 | cup | unsalted butter -- softened |
| 3/4 | cup | dark brown sugar |
| 1 | pound | sweet potatoes -- cubed |
| 1/2 | cup | low fat evaporated milk |
| 1/4 | teaspoon | salt |
| 2 | large | eggs -- separated |
| 1/2 | teaspoon | cinnamon |
| 1/4 | teaspoon | nutmeg |
| 1/4 | teaspoon | ginger |
| 1 | teaspoon | vanilla extract |
| Put potatoes in a steamer basket and steam until potatoes are fork tender. Heat oven to 350°F. Beat sweet potatoes, butter, egg yolks, milk, 1/2 cup sugar, cinnamon, nutmeg, ginger, and vanilla together until smooth. Beat egg whites with remaining sugar until stiff peaks form. Gently blend egg whites into sweet potato mixture. Pour mixture into pie crust. Bake for 50 to 55 minutes. Makes 8 servings |
| Per Serving: 356 Calories; 19g Fat (47.5% calories from fat); 5g Protein; 42g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 263mg Sodium. Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 1 1/2 Other Carbohydrates. |