Sweet Potato & Squash Custard

This is a variation on my traditional squash pie, made for Thanksgiving and Christmas — my oldest likes the filling so much, that I thought doing it as simply a custard and adding in the sweet potato would give it a bit more of a nutitional punch without the extra fat that the pastry can bring.

I will tweak this a little the next time I make it and substitute honey for the brown and white sugars.

Ingredients:

1 cup squash, pureed or riced
1 cup sweet potato, pureed or riced
1 1/2 cups rich cream
1/4 cup brown sugar
1/2 cup white sugar
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground anise
2 eggs, beaten

Preheat oven to 425F. Combine ingredients in large mixing bowl, and mix until well blended. Pour into medium casserole dish and bake uncovered at 425F for 15 minutes. Reduce heat to 350F and bake for a further 45 minutes or until a knife inserted in the center of the custard comes out clean.

I floated 7 star anise on the top of the pie. It really made my kitchen smell fabulous and I think it made the custard look extra pretty. ;)