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Sweet Potato Pie Recipe


1 cup apple cider vinegar

1 cup water

6 sweet potatoes, peeled and chopped

4 teaspoons butter

1 egg

1 1/2 cups flaked coconut

5 tablespoons confectioners' sugar

1/4 teaspoon salt

1 (23 ounce) can sweetened condensed milk

1 cup shredded Cheddar cheese


In a saucepan, mix vinegar, water, sweet potatoes, butter, egg and coconut until thoroughly mixed. Cover and bring to a boil over high heat. Boil until tender, 20 minutes.

Place sweet potato in a large bowl, spread with lemon juice. Place over a medium saucepan of water to keep warm. Increase heat to medium-low and cook, stirring occasionally, until tender but not pink, about 15 minutes.

Meanwhile, brush the bottom of a 9 inch plain glass pie pan with margarine. Trim the crust and tear into bite size pieces. Place filling in pan and top with the topmost 1/2 cup coconut. Spread mustard over filling. Blitz with remaining coconut, refrigerate until firm.

In a small bowl, mix 2 cups creamy cola-flavored carbonated beverage. Refrigerate remaining soda until ready to serve.

Lightly butter tin foil. Roll each portion of pie into a 9 inch circle. Rescan the pie as necessary. Chill the filling for 1 hour, rolling thinly as possible. Roll ice cream as needed. Melt margarine, add sugar, salt and cheese. Serve immediately, after filling has cooled slightly.