Sweet Potato Pie

When I asked for suggestions for the Thanksgiving meal, both Mom and hubby declared "sweet potato pie". Now, I have made pumpkin pie on many occasions, but not sweet potato. And no, I am not one to assume that you just switch out the ingredients. 
At first we looked in basic recipe books such as Betty Crocker and Better Homes and Gardens. Then, of course! Southern Living! I own every book except for one, from 1979 on till today. Now, the first ten years or so of their annual recipes collection was documented in a master book, so off so we go to find a gazillion recipes listed. After looking over a few, I chose Old Fashioned Sweet Potato Pie. It turned out fine. Not too sweet. I splurged on an on-sale organic, no trans-fat pie shell found in the healthy foods selection at Kroger. This made two pies as the pie shells were rather small.

Old Fashioned Sweet Potato Pie
January 1979 Southern Living

2 cups cooked, mashed sweet potatoes
1 cup packed brown sugar
1/2 cup butter, softened (make sure very soft)
2 eggs, separated
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup evaporated milk
1/4 cup white sugar
1 deep dish pie shell or two smaller ones

Preheat oven to 400 degrees.
Combine sweet potatoes, brown sugar, butter, egg yolks, spices and salt in a large mixing bowl. Beat until light and fluffy. (I beat by hand.)
Beat egg whites in mixer or with hand mixer until foamy, gradually adding white sugar. Beat until stiff, then fold into the sweet potato mixture. Pour filling into pie shell(s).
Bake at 400 for 10 minutes, then reduce heat to 350 degrees and bake an additional 45-50 minutes or until set. Cool on a wire rack.