Try this Sweet Potato Butternut Squash Pie recipe, or contribute your own.
Suggest a better descriptionPreheat 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.
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Serving Size: 1 Recipe (1492g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 3000 | ||
Calories from Fat: 740 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 82.3g | 110 % | |
Saturated Fat 33.3g | 166 % | |
Monounsaturated Fat 30.7g | ||
Polyunsanturated Fat 9.7g | ||
Cholesterol 796.5mg | 245 % | |
Sodium 1701mg | 59 % | |
Potassium 3315.8mg | 87 % | |
Total Carbohydrate 531.6g | 156 % | |
Dietary Fiber 23.2g | 93 % | |
Sugars, other 508.4g | ||
Protein 54.5g | 78 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3000
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