recipelink.com Chat Room Recipe Swap - 2000-11-22
From: recipelink.com

Sweet Potato Pie
From the American Institute for Cancer Research

Crust
1 cup graham cracker crumbs
2/3 cup gingersnap crumbs
2 Tbsp. canola oil

Filling
2 lb. (4-5 medium) sweet potatoes or yams
1/2 cup packed dark brown sugar
1/4 cup maple syrup
2 tsp. grated orange zest
1 tsp. ground cinnamon
1/4 tsp. grated nutmeg
1/4 tsp. ground cloves
1/4 tsp. salt
3 eggs, plus 1 egg white
1/2 cup evaporated skim milk

Preheat oven to 350 degrees.

Using a fork, mix together graham cracker and gingersnap crumbs in a medium bowl. Add oil and blend with fork until evenly mixed. Add 2 Tbsp. water and blend until mixture has texture of moist meal.

Press mixture into a 9-inch silver-colored pie plate. (Dark metal will cause the crust to brown too quickly.) Bake 10 minutes. The crust will be slightly firm to the touch and harden as it cools.) Cool completely on a rack. This may be done 1 to 2 days ahead.

Increase oven heat to 400 degrees. Bake sweet potatoes until soft, 35 to 45 minutes. When potatoes are cool enough to handle but still warm, peel and mash with a fork. Measure out 3 cups for the pie and set aside the remains for another use. (This can be done a day ahead.)

When ready to prepare and bake pie filling, preheat oven to 350 degrees.

Combine yams in a large bowl with sugar, syrup, orange zest, spices and salt, blending with a fork. Mix in eggs and egg white. Blend in milk. Pour filling into prepared crust.

Bake pie in center of oven for 45 minutes, until all but center of pie is set. The center should still be slightly soft. If necessary, cover the edges of the pie with aluminum foil during the last 15 minutes to prevent burning.

Cool pie completely on a rack. This pie tastes best the next day, when flavors have had time to meld. It keeps 2 to 3 days.

Makes 8 servings, each containing 355 calories and 9 grams of fat