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Health Information Library Recipes Sweet potato and squash pie

Sweet potato and squash pie

Nutrition Facts

Serving Size 1/8 of pie
Calories 210

Amount Per Serving
Monounsaturated fat 3 g
Saturated fat 2 g
Total fat 6 g
Sodium 109 mg
Cholesterol 0 mg
Dietary fiber 4 g
Protein 5 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

The slightly tangy taste of rye flour complements the sweetness of this pie's filling.

Ingredients

(Serves 8)
  • 1 sweet potato (about 1/4 pound), peeled, cooked
  • 1 buttercup squash (about 2 1/2 pounds), peeled, seeded, cooked
  • 1/2 cup silken tofu
  • 1/2 cup soy milk
  • 1/4 cup egg whites
  • 1/4 cup rye flour
  • 1/2 teaspoon each clove, cinnamon, nutmeg and vanilla extract
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon orange zest
  • 3 tablespoons honey
  • 1 frozen pre-made 9-inch pie shell

Directions

Heat oven to 300 F.

Puree sweet potato and squash in food processor. Place in a large bowl. Add remaining ingredients and mix together until smooth and well-combined.

Place pie shell on sheet pan. Pour mixture into pie shell and bake for 45 to 55 minutes or until the internal temperature is 180 F.

Last Updated: March 16th, 2016