Sweet potato and squash pie - Mayo Clinic

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Sweet potato and squash pie

Print Products and services By Mayo Clinic Staff

Dietitian s tip

The slightly tangy taste of the rye flour perfectly complements the sweetness of the filling and keeps the added sugar to just over 1 teaspoon a serving. To make this plant based, use an egg substitute and replace the honey with maple syrup.

Number of servings

Serves 8 Low Sodium

Ingredients

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.

Nutritional analysis per serving

Serving size 1 8 of pie

Calories 210Total fat 6 gSaturated fat 2 gTrans fat 0 gMonounsaturated fat 3 gCholesterol 0 mgSodium 109 mgTotal carbohydrate 34 gDietary fiber 4 gAdded sugars 7 gProtein 5 g

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates 2 Fats 1 Sweets 1

Diabetes Meal Plan Choices

Starches 2 Sweets, desserts and other carbohydrates 1 Fats 1

DASH Eating Plan Servings

Grains and grain products 1 Vegetables 2 Fats and oils 1 Sweets 1 DASH diet: Recommended servings Sample DASH menus Created by the chefs at Mayo Clinic's Dan Abraham Healthy Living Center. ShareTweet July 29, 2022

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