1. Bake potatoes at 400 degrees until tender. Cool and remove skins.

2. Mash or whip potatoes in large mixing bowl.

3. Add butter, sugar, salt and extracts. Set aside.

4. In a small bowl, beat egg yolks slightly. Add to potato mixture with half and half (or evaporated milk). Set aside.

5. Whip egg whites until soft peaks form.

6. Gently fold ingredients into potato mixture. 7. Pour into pie shell and bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake at least 30 minutes more until the center is done.

Recipe provided by Diana Wickliffe.