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
1 ts Pure vanilla extract
1 ts Grated orange zest
3 Egg whites; lightly beaten
1/4 c Brandy
9 Inch unbaked pie crust
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