Preheat the oven to 450 degrees. Peel the sweet potatoes or yams. Add butter, salt, spices and sugars to the hot or warm potatoes and mix well. (The butter will mix into the potatoes much better while they are still warm). Beat the yolks until light in color and add to potatoes, then add orange juice, peel and evaporated milk. Beat the egg whites until soft peaks form. Add 1/3 to potatoes and fold in to lighten the mix, then fold in rest of whites being careful not to deflate them. Pour into unbaked pie shell. Decorate the top with pecans if desired. Bake at 450 for 10 minutes, decrease oven temp to 350 and bake an additional 30 minutes or until the filling is slightly puffed, firm in the middle and crust is baked through. Serve with Whipped Cream or Vanilla Ice Cream.
I like to oven roast the potatoes as it adds depth of flavor and not added moisture though either way works. If the potatoes or yams are a bit stringy after mashing, pull the strings out so you have a nice puree. I have also used heavy cream instead of evaporated milk and it works just fine. Maybe better as it's a bit more rich with the cream. You can also add a touch of allspice and/or nutmeg, but it's not necessary. If the potatoes are moist you can also add approx 1 Tablespoon orange juice concentrate, not the juice for added flavor.
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|Serving Size: 1 Serving (289g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 328 (43%)|
|Amt Per Serving||% DV|
|Total Fat 36.4g||49 %|
|Saturated Fat 15.9g||79 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 130mg||40 %|
|Sodium 268.8mg||9 %|
|Potassium 1044.6mg||27 %|
|Total Carbohydrate 106g||31 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 99.7g|
|Protein 8.3g||12 %|
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Calories per serving: 766
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