Sweet Potato Pie - Vlf (ovo-lacto) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2 cup: Cooked mashed sweet,
1/4 t: Allspice,
Potatoes,
1/2 t: Vanilla,
5: Egg whites, slightly beaten
1/2 t: Salt,
Or egg substitute,
1 cup: Evaporated skim milk or,
1 cup: Brown sugar, granulated
Lowfat sweetened condensed,
1 t: Cinnamon,
Milk,
1 t: Nutmeg,
PHYLLO PIE CRUST
4 t: Sugar, optional
1 Box: Phyllo dough,
OPTIONAL TOPPING
1 cup: Chopped roasted chestnuts,
Cinnamon,
Directions:
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.
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 Mabels Sweet Potato
Pie Recipe using the recipe makeover techniques from Shape
Magazines VLF Pumpkin Pie recipe from 1993 November issue.
Posted by "Shanks, Mira L." 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.
Source from luhu.jp
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.
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 Mabels Sweet Potato
Pie Recipe using the recipe makeover techniques from Shape
Magazines VLF Pumpkin Pie recipe from 1993 November issue.
Posted by "Shanks, Mira L."
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.
Source from luhu.jp