Thanksgiving Sweet Potato Pie

Directions

Preheat oven to 425℉ (220℃) F. 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:

I took out the entire stack of phyllo sheets from the box. Turned my pie pans over and cut the entire stack to the approx. 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℉ (220℃) F. Reduce temperature to 350℉ (180℃) F and bake for about 30 minutes more.

Let cool completely before serving.