Recipe: Orange-sweet potato pie
Pastry for single-crust 10-inch pie
1-1/2 pounds sweet potatoes (about 3 large potatoes)
3 large eggs
3/4 cup granulated sugar
1 cup evaporated milk
3 tablespoons butter, melted
2 teaspoons orange zest
1 tablespoon freshly squeezed orange juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1-1/2 teaspoons vanilla extract
Roll out dough and place in a 10-inch pie plate.
Put potatoes on a microwave-safe plate and pierce them with a skewer. In a microwave on high setting, cook potatoes for 10 minutes, or until tender. (Alternately, bake potatoes in a 400-degree oven for 35 minutes or until soft.) Allow to cool enough to handle. Cut potatoes in half lengthwise; scoop out pulp into a bowl; discard skins. Mash pulp well with potato masher.
Preheat oven to 400 degrees. In the mixing bowl of an electric mixer, beat together on medium speed the eggs and sugar. Add milk, butter, orange zest, orange juice, cinnamon, nutmeg and vanilla and mix well. Add sweet potato pulp, mixing on low speed until blended. Pour mixture into prepared pie crust.
Put pie on a baking sheet and bake on center rack for 20 minutes. Reduce heat to 325 degrees, and bake 20 to 25 minutes longer, or until center is set and no longer looks wet. Cool completely before slicing, and refrigerate leftovers. This pie freezes well.
Makes 8 servings.
Per serving: 405 calories, 45% calories from fat, 20 g fat, 8 g saturated fat, 101 mg cholesterol, 48 g carbohydrates, 7 g protein, 217 mg sodium, 2 g fiber
