Lorraine is making a butternut and sweet potato pie filling to share at the market tomorrow. If you get there before we eat it all you can have a taste.

Here's the recipe....

 

Sweet Potato and Butternut Pie Filling.

1  1/2 pounds pre cooked sweet potato and Butternut mix

1/2 cup butter, softened

1/4 cup white sugar

¼ cup brown sugar

2 Tablespoons Molases

1/2 cup buttermilk

3 eggs

½ tsp salt

2 teaspoon ground nutmeg

2 teaspoon ground cinnamon

2 teaspoon vanilla extract

 

Bake sweet potato and butternut squash, whole in skin until done.  Remove the skin (and seeds). Break apart sweet potato & squash into a bowl, add butter, mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust or simply bake in a baking dish.  Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean.