Instructions: 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.

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