Silky Sweet Potato And Pecan Pie

• 1 (1-pound) sweet potato
• 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
• Baking spray with flour
• 1 cup 2% reduced-fat milk
• 1/3 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon salt
• 2 large eggs
• 3 large egg whites, divided
• 1 1/2 tablespoons unsalted butter, melted
• 1/3 cup chopped pecans, toasted
• 1 teaspoon water

1. Preheat oven to 400u0b0.
2. Wrap sweet potato in foil; bake at 400u0b0 for 45 minutes or until tender. Cool completely. Peel and coarsely chop sweet potato.
3. Fit dough into a 9-inch pie plate coated with baking spray. Press dough against bottom and sides of pan. Fold edges under, and flute decoratively. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400u0b0 for 15 minutes. Remove pie weights and foil; cool crust on wire rack 5 minutes.
4. Reduce oven temper-a-ture to 350u0b0.
5. Place sweet potato, milk, and next 5 ingredients (through whole eggs) in a food processor. Add 2 egg whites; process until smooth. Add butter; process until combined. Pour mixture into crust. Sprinkle nuts around edge of filling. Combine remaining egg white and 1 teaspoon water in a small bowl, stirring well with a whisk. Brush egg mixture on edges of crust. Bake at 350u0b0 for 45 minutes or until almost set in the center, shielding edges of piecrust with foil, if necessary. Cool completely on a wire rack before slicing.

sweet potato, baking spray with, milk, sugar, ground cinnamon, ground allspice, salt, eggs, egg whites, unsalted butter, pecans, water

Taken from www.myrecipes.com/recipe/silky-sweet-potato-pecan-pie (may not work)