Sweet Potato Chiffon Pie

• 1 envelope unflavored gelatin
• 1/3 c. brown sugar
• 1/3 tsp. salt
• 1/2 tsp. nutmeg
• 1/2 tsp. cinnamon
• 2 egg yolks
• 1 c. evaporated milk
• 1/2 c. water
• 1 1/2 c. sweet potatoes
• 2 egg whites
• 1/2 c. brown sugar
• 9 inch pie shell, baked
• 1/2 c. heavy cream, whipped

1. Combine gelatin, 1/4 c. brown sugar, salt, and spices in top of double boiler. Stir in beaten egg yolks, milk, water, and sweet potatoes; cook over boiling water 10 minutes. Refrigerate and stir occasionally until mixture is thick and syrupy. In separate bowl, beat egg whites until stiff; gradually add remaining 1/4 c. brown sugar and beat until stiff. Fold the egg white mixture into the sweet potato mixture; pour into a 9 inch baked pie shell. Refrigerate until set. Top with whipped cream and serve.

unflavored gelatin, brown sugar, salt, nutmeg, cinnamon, egg yolks, milk, water, sweet potatoes, egg whites, brown sugar, shell, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=11698 (may not work)