Eatwell Farmhouse Kitchen

1 lb Sweet Potato - Roasted
1/2 lb Butternut Squash - Roasted
1/2 cup butter, softened
1/4 cup Maple Syrup
1/4 cup Brown Sugar
1 TB Molasses
1/2 cup Buttermilk or I often use Yogurt instead
3 Eggs
1/2 tsp Salt
2 tsp freshly ground Nutmeg
2 tsp Cinnamon
2 tsp Vanilla

Bake sweet potatoes and squash whole in skin until done.  Remove the skins.  Break apart sweet potato and squash in a bowl.  Add butter, and mix well with mixer.  Stir in sugar, maple syrup, buttermilk, eggs, nutmeg, cinnamon and vanilla.  Beat on medium speed until mixture is smooth.  Pour filling into an unbaked pie crust.  Bake at 350 F for 55 to 60 minutes, or until knife inserted in center comes out clean.