Sweet Potato Pie

Today's recipe is from this blog's first guest blogger. Lynn Heinmuller Fisher, one of my Davidge relatives, is an East Coast native who relocated with her family to Midland, Texas earlier this year. She's been busy with her holiday cooking and last night sent me this message to share with all of you:

Here is what is in the oven right now. I highly recommend this EASY and excellent recipe. Can be frozen too! A note about volume, this calls for a 9 inch pie shell, I have 2 9 inch deep dish pie shells and have extra filling - perhaps a 10 or 12 inch pie shell would work better.

1 9 in pie shell
2 Cups cooked and cooled sweet potatoes
1/4 lb butter softened
2 eggs separated
1 Cup brown sugar
1/4 tsp salt
1/2 tsp each Ginger, Cinnamon, Nutmeg
1/2 Cup evaporated milk
1/4 Cup white sugar
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BEAT all ingredients except egg whites and sugar
WHIP egg whites and sugar to Stiff Peaks
FOLD egg whites into sweet potato mixture
BAKE @ 400 for 10 minutes then 350 for 30 min.

YUM!