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

Recipe

Food Editor of Essence Magazine From the Tv Food Network - (Show # Cl-8960)

Formatted for MasterCook by Joe Comiskey, aka Mr Mad - joecomiskey@netzero. Net

Per serving: 142 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 29g Carbohydrate; 0mg Cholesterol; 29mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates