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!")
  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."  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.