I lost my tone toni tony sweet potato pie recipe, does anyone have it?

Sweet Potato Pie





INGREDIENTS





* 2 cups mashed sweet potatoes


* 1/4 pound butter, softened


* 2 eggs, separated


* 1 cup packed brown sugar


* 1/4 teaspoon salt


* 1/2 teaspoon ground ginger


* 1/2 teaspoon ground cinnamon


* 1/2 teaspoon ground nutmeg


* 1/2 cup evaporated milk


* 1/4 cup white sugar


* 1 (9 inch) unbaked pie crust





DIRECTIONS





1. Preheat oven to 400 degrees F (200 degrees C).


2. In a mixing bowl, combine the sweet potatoes, butter, egg yolks, brown sugar, salt, ginger, cinnamon, nutmeg and evaporated milk. Mix together well.


3. Beat egg whites until stiff peaks form; add 1/4 cup sugar and fold into sweet potato mixture.


4. Pour into pie shell and bake at 400 degrees F (200 degrees C) for 10 minutes. Reduce heat and bake at 350 degrees F (175 degrees C) for 30 minutes or until firm.





My brother loved this pie so much that he learned to make it.I lost my tone toni tony sweet potato pie recipe, does anyone have it?
SWEET POTATO CASSEROLE





3 cups sweet potatoes, cooked and mashed


1 cup sugar


2 eggs


1/2 cup evaporated milk


1 tsp. vanilla


pinch of salt


1/3 cup butter





TOPPING:





1/3 cup flour


1 cup brown sugar


1 cup flaked coconut


1 cup chopped pecans


1/3 cup butter, melted





Combine all above ingredients until smooth. Pour into 2 qt. casserole dish. Mix all topping ingredients and spread over sweet potato mixture.


Bake at 350 degrees for 35 to 40 minutes.








OCIE'S ME OH MY SWEET POTATO PIE





2 cups cooked and mashed sweet potatoes


2 tablespoons melted butter


1/2 teaspoon vanilla


2/3 cup sugar


1/3 teaspoon salt


3 eggs


1/2 teaspoon cinnamon


1/2 cup cream


2 tablespoons brandy (optional)


1 unbaked pie shell





Preheat oven to 450掳F.


Prick pie shell dough with fork before baking. Bake for about 10 minutes without filling.





Combine all ingredients in any order. Mix well with an electric hand mixer until all ingredients are smooth.





Pour filling into precooked pie shell and put into oven on 450 degrees for 10 minutes. Then reduce heat to 350 degrees and continue cooking for 35 minutes.





Serve warm with whipped topping or ice cream. Can also serve warm.





Enjoy! Serves 8-10








CREAMY SWEET POTATO PIE





1 frozen regular pie crust (bake following directions on pkg.; set aside)


3/4 c. brown sugar


2 tbsp. cornstarch


1/2 tsp. salt


1 tsp. ground cinnamon


1/2 tsp. ground nutmeg


1/2 tsp. ground ginger


1/4 tsp. ground cloves


2 eggs


1 (16 oz.) can sweet potatoes (2 c.)


1 (12 oz.) can evaporated milk





Beat sweet potatoes until smooth. Set aside. Mix brown sugar, cornstarch and spices in 3-quart saucepan until well blended. Stir in eggs, sweet potatoes and evaporated milk until well blended. Cook over medium heat, stirring constantly, until mixture thickens and boils.


Boil and stir 2 minutes. Cool 5 minutes. Pour into pie crust. Refrigerate 3 hours. Spread top of pie with Redi Whip or any whipped cream. Refrigerate any remaining pie immediately.





Serves 6.





CINNAMON SWEET POTATOES





1/2 c. packed brown sugar


3 tbsp. butter


2 tbsp. water


1/2 tsp. salt


1/2 tsp. cinnamon


1 (18 oz.) can sweet potatoes, drained and cut into 1/2 inch slices





Mix brown sugar, butter, water and salt in 1 quart casserole. Microwave uncovered on high until bubbly, about 2 minutes, stirring once. Stir in sweet potatoes. Cover and microwave 3 minutes; stir potatoes to coat. Cover and microwave until hot, 2 to 4 minutes. 4 servings.





SWEET POTATO SOUFFLE





1/2 c. sugar


1/4 c. melted butter


1/4 c. light corn syrup


2 eggs


4 large sweet potatoes, cooked and mashed





Combine sugar, butter, syrup and eggs. Beat until creamy. Stir in mashed potatoes. Spoon mixture into a greased 2 quart baking dish and sprinkle with topping. Bake at 350 degrees for 30 minutes.





TOPPING:





1 c. firmly packed light brown sugar


1/3 c. all purpose flour


1/3 c. melted butter


1 c. chopped pecans





Combine ingredients and sprinkle over sweet potatoes (about 2 cups). Serves 6 to 8.