This pie is an interesting and tasty change from the more common pumpkin pie. It works well with both canned or mashed fresh sweet potatoes. The pecan crust makes it really special.

Crust3/4 cup chopped pecans 1/4 cup flour 1/4 cup quick cooking oats (dry) 2 tablespoons brown sugar 1-1/2 tablespoons butter or margarine

Filling1 can (29 ounces) sweet potatoes, drained* 3 eggs 3/4 cup brown sugar 1 can (12 ounces) evaporated fat-free milk 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground ginger 1/2 teaspoon salt 2 tablespoons brandy or rum

Preheat oven to 325 degrees. Butter a large 10? pie pan. In a small bowl, combine pecans, flour, oats, brown sugar, and butter. Using a knife, cut butter into dry ingredients. Press mixture firmly into pie pan. Bake for 5 minutes.

If using canned potatoes, place drained potatoes in large mixing bowl or food processor. Add eggs, brown sugar, milk, cinnamon, nutmeg, ginger, salt and brandy to the sweet potatoes. Blend until smooth. (If mixture is in a bowl, use an immersion blender and mix until very smooth.) Pour into pie pan.

Bake for 60 -- 70 minutes or until set in the middle. A knife inserted in the middle should come out clean.

*If you prefer, use fresh sweet potatoes. In a large saucepan, boil unpeeled sweet potatoes about 40 minutes or until fork tender. Drain and cool under running water. Peel and place sweet potatoes in small bowl. Beat until smooth. Measure out 2-1/2 cups, firmly packed, and place in a large bowl

Serves: 10

Nutritional information per serving:

Calories: 230 Fat, gm.: 6 Protein, gm.: 6 Carbs, gm.: 39 Cholesterol, mg.: 60 Fiber, gm.: 3.2