Heavenly Sweet Potato Pie Recipe - Cooking Index
Heavenly Sweet Potato Pie Recipe - Cooking Index
| 4 | Sweet potatoes (medium) | |
| 1/2 cup | 99g / 3.5oz | Granulated sugar |
| 1 teaspoon | 5ml | Ground cinnamon |
| 1/2 teaspoon | 2.5ml | Ground ginger |
| 1/2 teaspoon | 2.5ml | Ground nutmeg |
| 1 1/2 cups | 355ml | Evaporated skim milk - (12 oz can) |
| 1 teaspoon | 5ml | Pure vanilla extract |
| 1 teaspoon | 5ml | Grated orange zest |
| 3 | Egg whites - lightly beaten | |
| 1/4 cup | 59ml | Brandy |
| 1 | Nine-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.
This recipe yields 8 servings.
Per Serving:
Calories - 282; Fat - 6 grams; Sodium - 149 milligrams
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy Jonell Nash, Food Editor of Essence Magazine - From the TV FOOD NETWORK - (Show # CL-8960)
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