Consumer Privacy Notice

Visit the St. Elizabeth Healthcare Privacy Policy and St. Elizabeth Physician's Privacy Policy for details regarding the categories of personal information collected through St. Elizabeth website properties and the organizational purpose(s) for which the information will be used to improve your digital consumer/patient experience. We do not sell or rent personally-identifying information collected.


Sweet potato and squash pie

Updated: 2022-07-29

The slightly tangy taste of rye flour complements the sweetness of this pie's filling.

Serves 8
  • 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

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

Calories: 210

Total carbohydrate: 34 g


Dietary fiber:

Monounsaturated fat:

Protein: 5 g

Saturated fat:

Serving size: 1/8 of pie


Total fat: 6 g