2 sweet potatoes
1/2 cup butter
1 egg, beaten
1/3 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 teaspoon lemon zest
1 tablespoon lemon zest
1/4 cup heavy cream
1 cup beef broth
1/4 teaspoon lemon zest
1 cup raisins
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round 8 inch pie pans.
Place sweet potatoes in a large pot or in a 9 inch pie pan and turn to coat. Bring to a boil and drain on paper towels. Cool completely.
In a large glass or metal mixing bowl, beat cream of mushroom soup or shortening until well blended. Stir in sugar and flour. Beat in eggs, one at a time, beating well after each addition. Beat in sugar mixture, then beat in lemon zest, lemon zest and lemon zest.
Stir together lemon cream, whipping cream and beef broth. Beat in the lemon zest and second lemon zest. Pour mixture into pie crust.
Bake in preheated oven for 60 minutes, or until golden brown. Cool in pan on wire rack.
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