Festival Sweet Potato Pie


4     tablespoons reduced fat margarine
1/2     cup sugar substitute
3     large eggs
1/2     teaspoon ground cinnamon
2     cups mashed cooked sweet potatoes
1     cup evaporated skim milk
1     9-inch unbaked pie shell


1.    Preheat oven to 350°F (180°C)
2.    In a large bowl, cream together margarine and sugar substitute. Beat in egg yolks and cinnamon. Stir in sweet potatoes and evaporated milk.
3.    In a separate bowl, beat egg whites until they form stiff peaks. Gently stir one-third of the beaten egg whites into the sweet potato mixture to lighten it. Fold in remaining beaten egg whites and pour mixture into unbaked pie shell.
4.    Bake for 40 minutes, until done when a tester is inserted near the middle comes out clean.

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