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My review
Sweet Potato Butternut Squash Pie
Lynnea Cabhewin
"This pie has a custard-like filling. I love the unique taste. I usually don't measure anything, so I say play with the spices until it tastes right!"
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Ingredients
1 h 10 m servings 398 calsOriginal recipe yields 8 servings (1 pie)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Mash together the sweet potatoes and squash in a bowl. Fold the eggs, milk, cinnamon, nutmeg, and allspice into the potato mixture. Pour the mixture into the pie crust.
- Bake the pie in the preheated oven for 30 minutes; arrange marshmallows on top of pie. Bake until a knife inserted into the center of the pie comes out clean, about 30 minutes more.
Nutrition Facts
Per Serving: 398 calories; 11.8 g fat; 64.6 g carbohydrates; 7.2 g protein; 100 mg cholesterol; 250 mg sodium. Full nutrition
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Reviews
Read all reviews 6Most helpful
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Newest
11/5/2007
This was very good. I used 2 large sweet potatoes and boiled them with skin for 50 minutes. I used three medium butternut squashes and boiled them for 30 minutes with skin. Once done I peeled ...
12/6/2008
This is a nice recipe but I made a few adjustments to fit me. I omitted the marshmallows and added 1c. White sugar, 1c of Brown sugar and 2 sticks of butter unsalted. The recipe called for 1/2 c...
3/30/2010
made a double batch and froze half. Made the 2nd today and threw it in the blender. Was much better. Didnt change a thing minus omitting the marshmallows and my family loved that this healthy de...
9/29/2008
I added the whole can of condensed milk but still felt it should be sweeter. I didn't have any marshmallows; I suppose this would have helped with the sweetness!
10/17/2009
Gorgeous! I didn't change a thing and I loved this recipe! Definitely will make again!