2 cups cooked, mashed sweet potatoes
1 cup brown sugar, firmly packed
1/3 cup butter, softened
2 Eggs (large or jumbo), separated, at room temperature
1/4 t ground ginger
1/2 t ground cinnamon
1/2 t ground nutmeg
1/4 t salt
1/2 C half-and-half or evaporated milk
3 T sugar
1 unbaked 9-inch deep dish or 10-inch regular pie shell
Whipped cream or whipped topping (optional)

Preheat oven to 400°F.

Combine sweet potatoes, brown sugar, butter, beaten egg yolks, ginger, cinnamon, nutmeg and salt in a mixing bowl. Beat until light and fluffy. Blend in half-and-half. Beat egg whites with electric mixer until foamy; add sugar, one tablespoon at a time, and beat until stiff peaks form. Gently fold into sweet potato mixture.

Pour filling into an unbaked pie shell, and bake at 400°F for 10 minutes. Then reduce heat to 350°F, and bake for 45 to 50 minutes or until set. Allow to cool