Sweet Potato Chiffon Pie - cooking recipe

Ingredients

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

Preparation

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.