Heavenly sweet potato pie

1 Servings

Ingredients

Quantity Ingredient
4 mediums Sized sweet potatoes
½ cup Granulated sugar
1 teaspoon Ground cinnamon
½ teaspoon Ground ginger
½ teaspoon Ground nutmeg
1½ cup Evaporated skim milk (12 ounce can)
1 teaspoon Pure vanilla extract
1 teaspoon Grated orange zest
3 Egg whites; lightly beaten
¼ cup Brandy
9 Inch unbaked pie crust

Directions

To bake potatoes, prick in several places and bake in a 425 degree oven until soft, about 45 minutes. To boil, place sweet potatoes and enough cold water to cover in large saucepan. Partially cover with lid; set over high heat and bring to a boil. Reduce heat; simmer potatoes until fork tender, about 45 minutes; drain potatoes.

Have oven preheated to 425 degrees. When cool enough to handle, peel potatoes and remove blemishes. Mash potatoes in large bowl, using potato masher or fork. (Use a food mill or press potatoes through standard sieve back into bowl.) In small bowl, combine sugar, cinnamon, ginger, and nutmeg; mix well. Stir spice mixture into mashed sweet potatoes until blended. Add vanilla, milk, and orange zest; fold in egg whites. Using electric mixer, beat until smooth; stir in brandy. Pour filling into unbaked pie crust; bake 10 minutes. Reduce heat to 325 degrees, bake until knife inserted in filling comes out clean, about 45 additional minutes.

Serve warm or chilled.

Yield: 8 servings.

Per Serving: Calories - 282, Fat - 6 grams, Sodium - 149 milligrams Recipe by: Cooking Live Show #CL8960 Posted to MC-Recipe Digest V1 #801 by "Angele and Jon Freeman" <jfreeman@...> on Sep 24, 1997

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