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Health And Medical

Sweet potato and squash pie

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 create this plant based, use an egg substitute and replace the honey with maple syrup.

Amount of servings

Serves 8

  1. Low Sodium

Ingredients

  1. 1 sweet potato (about 1/4 pound), peeled, cooked
  2. 1 buttercup squash (about 2 1/2 pounds), peeled, seeded, cooked
  3. 1/2 cup silken tofu
  4. 1/2 cup soy milk
  5. 1/4 cup egg whites
  6. 1/4 cup rye flour
  7. 1/2 teaspoon each clove, cinnamon, nutmeg and vanilla extract
  8. 1 teaspoon fresh grated ginger
  9. 1 teaspoon orange zest
  10. 3 tablespoons honey
  11. 1 frozen pre-made 9-inch pie shell

Directions

Heat oven to 300 F.

Puree sweet potato and squash in food processor. Invest a big 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 before internal temperature is 180 F.

Nutritional analysis per portion

Meal: 1/8 of pie

  • Calories 210
  • Total fat 6 g
  • Saturated fat 2 g
  • Trans fat 0 g
  • Monounsaturated fat 3 g
  • Cholesterol 0 mg
  • Sodium 109 mg
  • Total carbohydrate 34 g
  • Fiber 4 g
  • Added sugars 7 g
  • Protein 5 g

Diabetes Meal Plan Choices

  • Starches 2
  • Sweets, desserts along with other carbohydrates 1
  • Fats 1

Developed by the chefs at Mayo Clinic’s Dan Abraham Healthy Living Center.

July 29, 2022

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