Sweet Potato Pie- Thanksgiving Style

I made this pie last year for Thanksgiving, and I figured, might as well make it a tradition. Warning: If you make this pie for family or friends, you will become known as the pie lady (or gentleman), even if this is the only pie you've ever made.
Luscious Ingredients:
For the crust:
Preheat oven 400 degrees
1 small box vanilla wafers (or half Ritz, half wafers-very yummy)
1/2 cup sugar
1/2 cup finely chopped pecans
1 stick melted butter

In a food processor, finely chop vanilla wafers, add sugar, and pecans. Mix until resembles a coarse texture, but is smooth. Then, add melted butter. Mix until well incoporated. Press into a deep-dish pie pan and bake for 12 minutes.
For Filling:
1 1/2 cups egg nog
2 cups mashed sweet potatoes (NOT yams, sweet potatoes will be light tannish in color)
3/4 cup brown sugar
3 egg yolks
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/8 teaspoon ginger
1 envelope unflavored gelatin
2 teaspoons vanilla extract
3 egg whites
1/4 cup granulated sugar
2 cups sweetened whipped cream
fresh mint sprigs (for garnish)
In a saucepan, combine eggnog, sweet potatoes, brown sugar, egg yolks, cinnamon, nutmeg, salt and ginger together. Cook over medium heat for 10 minutes, stirring constantly. Remove pan from heat and add whisk in gelatin until particles dissolve. Add vanilla. Cover filling in refrigerator until cool. Using an electric mixer, beat egg whites until soft peaks form gradually adding 1/4 cup granulated sugar and continue to beat until peaks are stiff. Fold in egg white mixture into cooled sweet potato filling. Spread filling evenly over the crust and refrigerate 1 hour. Put whipped cream on top and garnish with mint leaves. This recipe is adapted from one of Emeril's. It was a BIG hit at our Thanksgiving, people were even requesting it for Christmas.