Thanksgiving Sweet Potato Pie

This Thanksgiving sweet potato pie takes the heavy butter-crust standard and lightens it considerably with two smart swaps. The phyllo crust gives you crackly, paper-thin layers instead of dense pastry, and the filling skips egg yolks entirely in favor of egg whites only, which keeps the spiced sweet potato custard tender without adding richness.

Layering the phyllo with light cooking spray and a pinch of sugar between sheets is the technique that builds those distinctive crisp layers. Each sprinkle of sugar caramelizes during the bake, adding tiny crackles of sweetness throughout the crust.

Mashed sweet potatoes need to be cooked until truly soft and not stringy. The pressure cooker shortcut in the recipe is the right call, fibrous strings ruin the silky filling no matter how well you mash.

Pro Tips

• Keep phyllo covered with a damp towel as you work, the sheets dry out within minutes of being exposed and crack when you try to lift them.
• Cover the crust edges with foil during the high-heat opening bake, the thin phyllo edges scorch fast at 425°F (220°C).
• Beat the egg whites just until slightly frothy before mixing in, fully whipped whites turn the filling spongy and weird.
• Cool the pie completely before slicing, hot custard slides under the knife and tears the delicate phyllo crust.

Variations

• Swap the chestnut topping for a streusel of pecans, brown sugar, and a tablespoon of butter for a richer crunchy crown.
• Use canned pumpkin instead of sweet potatoes for a pumpkin pie variation with the same technique.
• Add a tablespoon of bourbon or dark rum to the filling for a grown-up holiday version.