Date: Tue, 04 Jan 94 08:27:00 EST
From: "Shanks, Mira L." (MLM6@NCH08A.EM.CDC.GOV)
Sweet Potato Pie - VLF
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2 cups cooked mashed sweet potatoes
5 egg whites, slightly beaten
1 cup brown sugar (granulated)
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon allspice
1/2 teaspoon vanilla
1/2 teaspoon salt
1 cup evaporated skim milk
Phyllo Pie Crust
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4 tsp. sugar (optional)
1 box Phyllo dough
Optional Topping
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1 cup chopped roasted chestnuts (optional)
Cinnamon
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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 30
minutes
more.
P.S. This recipe resulted from converting Mama Naples Sweet Potato Pie
Recipe using the recipe makeover techniques from Shape
Magazine's VLF Pumpkin Pie recipe from 1993 November issue.
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