| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 4 |
md |
Sized sweet potatoes |
| 1/2 |
c |
Granulated sugar |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground ginger |
| 1/2 |
ts |
Ground nutmeg |
| 1 1/2 |
c |
Evaporated skim milk (12 ounce can) |
| 1 |
ts |
Pure vanilla extract |
| 1 |
ts |
Grated orange zest |
| 3 |
|
Egg whites; lightly beaten |
| 1/4 |
c |
Brandy |
| 9 |
|
Inch unbaked pie crust |
INSTRUCTIONS
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@netusa1.net> on Sep 24, 1997
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