Sweet Potato

This is a slightly altered recipe, found to use up the rest of the squash and sweet potato from yesterday’s custard. It’s baking in the oven right now and, hopefully, will be another place I can use mashed veggies in a manner the kids will accept and enjoy.

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.