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 make this plant based, use an egg substitute and replace the honey with maple syrup.
Number of servings
Serves 8
- Diabetes meal plan
- DASH diet
- Low-sodium
- Heart-healthy
- Weight management
- Plant-based
- Meatless
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.
Nutritional analysis per serving
Serving size: 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
- Dietary fiber 4 g
- Added sugars 7 g
- Protein 5 g
- Carbohydrates 2
- Fats 1
- Sweets 1
- Starches 2
- Sweets, desserts and other carbohydrates 1
- Fats 1
- Grains and grain products 1
- Vegetables 2
- Fats and oils 1
- Sweets 1
Created by the chefs at Mayo Clinic's Dan Abraham Healthy Living Center.
July 29, 2022Original article: https://www.mayoclinic.org/healthy-lifestyle/recipes/sweet-potato-pie/rcp-20166405