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Measurements

Sweet Potato Pie - VLF ovo-lacto

2 c Cooked mashed sweet Potatoes
5 Egg whites, slightly beaten or egg substitute
1 c Brown sugar (granulated)
1 ts Cinnamon
1 ts Nutmeg
1/4 ts Allspice
1/2 ts Vanilla
1/2 ts Salt
1 c Evaporated skim milk or low-fat sweetened condensed Milk

PHYLLO PIE CRUST
4 ts Sugar (optional)
1 Box Phyllo dough

OPTIONAL TOPPING
1 c Chopped roasted chestnuts
Cinnamon

Preheat oven to 425. Lightly spray 2 pie pans with nonstick cooking spray.
FILLING: I used a pressure cooker to cook the sweet potatoes until very soft and not stringy. Mash very well. Combine sugar, spices in a little bowl. Last add vanilla with the spices and then mix into the potatoes.
Now , beat your egg whites and mix it in with the potato mixture. Slowly mix in your evaporated skim milk and set aside.
CRUST: Quickly, (dough dries out very fast and sticks together) layer 1 or 2 sheets of phyllo on each of the pans, spray very LIGHTLY with non-stick cooking spray and sprinkle with sugar and repeat until crust is the thickness you desire. (For 2 pies use all the phyllo dough in the box) Seal the edge of the crust and crimp as with a "normal" crust. Cover edges of crust loosely with foil.
Pour filling into the phyllo crust. Sprinkle chopped chestnuts and cinnamon on top if desired.
Bake for 15 minutes at 425. Reduce temperature to 350 and bake for about 30 minutes more.
P.S. This recipe resulted from converting Mama Mabel's Sweet Potato Pie Recipe using the recipe makeover techniques from Shape Magazine's


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