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.
Number of servings
Serves 8
- Weight management
- Diabetes meal plan
- Meatless
- Kidney diet
- Low-sodium
Ingredients
- 1 sweet potato (about 1/4 pound), peeled and cooked
- 1 buttercup squash (about 2 1/2 pounds), peeled, seeded and 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 ground clove, ground cinnamon and ground nutmeg
- 1/2 teaspoon vanilla extract
- 1 teaspoon grated fresh ginger
- 1 teaspoon orange zest
- 3 tablespoons honey
- 1 frozen premade 9-inch pie shell
Directions
Preheat oven to 300 F.
In a food processor, puree sweet potato and squash. 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 197
- Total carbohydrate 26 g
- Total sugars 8 g
- Added sugars 6 g
- Dietary fiber 2 g
- Protein 5 g
- Total fat 9 g
- Saturated fat 2 g
- Monounsaturated fat 4 g
- Polyunsaturated fat 2.5 g
- Sodium 156 mg
- Potassium 191 mg
- Calcium 64 mg
- Magnesium 23 mg
- Vitamin D 6 IU
- Iron 1 g
- Carbohydrates 2
- Fats 1 1/2
- Sweets 1/2
- Grains and grain products 1
- Vegetables 2
- Fats and oils 1
Jan. 20, 2026Original article: https://www.mayoclinic.org/healthy-lifestyle/recipes/sweet-potato-pie/rcp-20166405