I am spending Thanksgiving with a huge family and friends in Manhattan. I don’t have to cook, thank goodness, and I love this holiday above all others because you don’t have to exchange gifts.

But if YOU are cooking, I have a tip from the famous Pink Teacup soul-food restaurant in Greenwich Village. (I have been giving this recipe in my syndicated column for almost 30 years!)

The teacup always recommends its sweet potato pie as a substitute for the ubiquitous Thanksgiving Day pumpkin pie.

2 lbs. yams
½ cup butter
1 tsp. cinnamon
¼ tsp. ginger
½ tsp. salt
¼ tsp. nutmeg
2 Tbsp. white sugar
1 cup brown sugar
3 large eggs, separated
½ cup orange juice
1 Tbsp. grated orange rind
½ cup evaporated milk

Peel and boil yams until mashable. Add butter, spices, salt, sugars to hot yams. Beat until light and smooth. Beat egg yolks until light and add to mixture. Stir in orange juice, rind and milk. Beat egg whites until stiff and fold in. Pour mixture into unbaked pie shell. Preheat oven to 350 degrees and bake 35 minutes, or until pie puffs up and is firm in the middle. Cool on rack. Add whipped cream. Then dig in, pilgrims!


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