Line a pine
or flan dish with aluminum foil. Mix crushed biscuits with margarine
and spoon into dish. Spread over base and up the sides, pressing with
the black of a spoon. Bake for 10-15 minutes, then remove and cool.
Spoon sweet potato into a mixing bowl. Add lemon juice, cinnamon, mixed
spice, ginger, sugar and salt and stir well to combine. Stir in milk,
pecan kernels and egg yolks. Beat egg whites until soft peaks form, then
fold into sweet potato mixture. Spoon into crumb crust and bake for
45-60 minutes, or until set and lightly browned. Serve warm or cold.