Sweet Potato Pie (Ovo-Lacto)
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Sweet Potato Pie (Ovo-Lacto)
  Sweet    Potato    Pie    Vegetarian  
Last updated 6/12/2012 1:25:53 AM. Recipe ID 60028. Report a problem with this recipe.
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      Title: Sweet potato pie - vlf (ovo-lacto)
 Categories: Digest, Nov., Thanksgivin
      Yield: 1 Servings
 
      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
           Lowfat 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.  (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!")
  




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Recipe ID 60028 (Apr 03, 2005)

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