Sweet potato and squash pie

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.

Serving Information

Serves 8

Nutritional analysis per serving

Calories: 210
Total carbohydrate: 34 g
Cholesterol: 0 mg
Dietary fiber: 4 g
Monounsaturated fat: 3 g
Protein: 5 g
Saturated fat: 2 g
Serving size: 1/8 of pie
Sodium: 109 mg
Total fat: 6 g

DASH Eating Plan Servings

Fats and oils: 1
Grains and grain products: 1
Sweets: 1
Vegetables: 2

Diabetes Meal Plan Choices

Fats: 1
Starches: 2
Sweets, desserts and other carbohydrates: 1

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates: 2
Fats: 1
Sweets: 1