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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Grains Digest, Fatfree, Nov., Thanksgivin 1 Servings

INGREDIENTS

2 c Cooked mashed sweet
Potatoes
5 Egg whites, slightly beaten
Or egg substitute
1 c Brown sugar, granulated
1 t Cinnamon
1 t Nutmeg
1/4 t Allspice
1/2 t Vanilla
1/2 t Salt
1 c Evaporated skim milk or
Lowfat sweetened condensed
Milk
4 t Sugar, optional
1 Box Phyllo dough
1 c Chopped roasted chestnuts
Cinnamon
minutes more.

INSTRUCTIONS

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.  (I used a regular
mixer)  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 * I took out the entire stack of phyllo
sheets from the box.  Turned my pie pans over and cut the entire stack
to the appx.  circumference of the pan so I had a stack of circular
dough.  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 I used all the phyllo  dough
in the box) I moistened my fingers to 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  Enjoy, all my SAD relatives
loved it! (Before they would eat it the  asked me "is this a REAL sweet
potato pie, you know what we mean" to  which I answered "but of
course!")  P.S.   This recipe resulted from converting Mama Mabel's
Sweet Potato  Pie Recipe using  the recipe makeover techniques from
Shape  Magazine's VLF Pumpkin Pie recipe from 1993 November issue.
Posted by "Shanks, Mira L." <MLM6@NCH08A.EM.CDC.GOV> to the Fatfree
Dig. Vol. 12 Issue 7 Nov. 8, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by
Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 773
Calories From Fat: 100
Total Fat: 11.1g
Cholesterol: 187.2mg
Sodium: 1908.9mg
Potassium: 2006.8mg
Carbohydrates: 129.3g
Fiber: 12.9g
Sugar: 22.9g
Protein: 38.2g


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