Yam Pecan Pie In Gingersnap Crust

Ingredients

• 1 1/4 cup gingersnap cookie crumbs
• 2 tablespoon butter, melted
• 1 1/2 teaspoon vanilla extract
• one 15-ounce can sweet potatoes, drained and mashed, or 1 cup fresh mashed cooked sweet potatoes
• 2 eggs, divided
• 1/4 cup light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 egg whites
• 2/3 cup dark corn syrup
• 1/2 cup sugar
• 2 teaspoon vanilla extract
• 2/3 cup pecans, chopped