Sweet Potatoe Pie

4 Servings
Butternut Squash
Desserts
maple syrup Spicy Sweet dessert holidays thanksgiving Butternut Squash Desserts

1 cups mashed flesh)
1/2 cup Beaters Original
1/3 cup light illa soymilk
1/3 cup sugar-free le syrup
1 tsp. namon
1/4 cup ENDA Granular
1 tsp. illa extract
2/3 cup miniature shmallows

Preheat oven to 350 degrees. Peel squash and cut into large chunks (removing seeds). Fill a large, microwave-safe dish with a half an inch of water. Place squash into dish and cover with plastic wrap. Microwave for approximately 8 minutes (and drain). Squash should be tender enough to mash, but not fully cooked. With a potato masher, food processor or fork, mash squash. Measure out 2 generous cups, lightly packed, and place in an oven-safe baking dish. Add all ingredients except for marshmallows. Mix ingredients thoroughly, but do not over-stir; squash should still be pulpy. Allow to cook for 45 – 50 minutes. Remove from oven, and disperse marshmallows over top of pie. Return to oven for 5 minutes, until marshmallows begin to brown. Allow to cool.


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