This is a one-crust pie with sweet potato and butternut squash creating a new twist on a traditional holiday pie.
How To Make Twisted Sweet Potato Pie
This sweet potato pie combines sweet potatoes with butternut squash to make an exciting holiday pie.
Prep:
10 mins
Cook:
1 hr
Total:
1 hr 10 mins
Ingredients
- 1 9 -inch pie crust
- 1 egg
- 1 ¼ cup butternut squash, mashed
- 2 sweet potatoes , cooked, mashed
- ⅔ cup sugar
- ¼ tsp salt
- ½ tsp cinnamon
- ½ tsp ginger
- ¼ tsp ground cloves
- 1 ⅔ cup evaporated milk , or light cream
Instructions
-
Heat oven to 425 degrees F.
- Prepare your favorite pie crust or use already prepared crust.
- Beat egg slightly with rotary beater; beat in remaining ingredients.
- Pour into pastry lined pie pan.
- Put foil around edges of crust to prevent burning.
- Bake 15 minutes.
-
Reduce oven temperature to 350 degrees F.
- Bake 45 minutes longer or until knife inserted in center comes out clean.
- Cool.
- If desired, serve with sweetened whipped cream.
Nutrition
- Sugar: 25g
- :
- Calcium: 175mg
- Calories: 301kcal
- Carbohydrates: 47g
- Cholesterol: 36mg
- Fat: 10g
- Fiber: 3g
- Iron: 1mg
- Potassium: 457mg
- Protein: 7g
- Saturated Fat: 4g
- Sodium: 256mg
- Vitamin A: 10498IU
- Vitamin C: 7mg
Want to share your own twist on this sweet potato pie recipe or discuss baking tips and techniques? Join the conversation in the Baking and Desserts forum section!
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