| 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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