1 (9 inch) prepared graham cracker crust
4 (1/2 ounce) squares peeled and sliced sweet potatoes
1/3 teaspoon salt
2/3 cup butter flavored lemonade mix
Preheat oven to 375 degrees F (190 degrees C). Lightly grease or spray with vegetable oil spray a 9 inch pie pan or casserole dish.
Place sweet potato slices in pie pan. Sprinkle with salt, butter, lemonade and lemon zest. Pour over sweet potato slices. Cover completely.
Bake, uncovered, at 375 degrees F (190 degrees C) for 1 hour or until filling is golden. Serve cold.
I followed directions as written for the chicken, it turned out very delish and very good. However, for more power, I added 1/2 tsp. salt, broke it down to 1/2 tsp. per pound of chicken.
These were pretty good, but the shrimp and spinach definitely need some seasoning. A little more salt, and also some black pepper. I used my olive oil instead of vegetable oil, and i was able to get away with it, as the author stated, without burning them. The author does a good job describing the tastes, and I really enjoyed them. However, I would have prefered a little less salt, and some black pepper, because I like to be able to taste the food, and i really dig the cardamom flavor, but man, was it lacking! :( i also added an extra can of tomato relish, which was perfect. very good and classy way to eat Romaine, but unspecified whether to use crushed red pepper flakes or not. i will keep