1 (9 inch) prepared chocolate cookie crumb crust
1 (5 ounce) package delicious winter squash potatoes, peeled and cubed
1/4 cup butter, melted
1 (9 inch) glass baking dish
1/4 cup pineapple juice
3 tablespoons all-purpose flour
1/4 teaspoon cream of tartar
Preheat oven to 425 degrees F (220 degrees C). Line bottom of prepared crust pan with foil, seal, and beat together potatoes, butter and flour.
In a medium bowl, stir together potatoes, juice mixture, and powdered 1/2 cup of cream of tartar. Beat until smooth. Pour mixture into prepared pan.
Bake 28 to 31 minutes or until center is golden and cake springs back when lightly touched in center. Remove from oven, and immediately turn out onto wire rack.