Lorraine’s Sweet Potato Pie

Source: Lorraine Walker, Eatwell Farm

Recipe Type: | Seasons: ,

This delicious twist on an old holiday favorite features sweet potatoes and butternut squash, both of which can be found at Eatwell Farm’s stand at the Saturday Ferry Plaza Farmers Market.

Makes 1 pie


1 pound sweet potatoes
½ pound butternut squash
½ cup butter, softened
½ cup maple syrup
¼ cup brown sugar
1 tablespoon molasses
½ cup buttermilk
3 eggs
½ teaspoon salt
2 teaspoon freshly ground nutmeg
2 teaspoon cinnamon
2 teaspoon vanilla
1 unbaked 9-inch pie crust


1.   Preheat the oven to 350°F. Bake the sweet potatoes  and squash whole, in their skins, until done.

2.   Remove the skins. Break apart the sweet potato and squash in a bowl.  Add the butter, and mix well with mixer. Stir in the maple syrup, sugar, molasses, buttermilk, eggs, salt, nutmeg, cinnamon, and vanilla. Beat on medium speed until mixture is smooth.

3.   Pour the filling into the unbaked pie crust.  Bake for 55 to 60 minutes, or until knife inserted in center comes out clean.

Farmers Market Ingredients