1 medium size sweet potato [2 to 3 cups]
1/4 portion vegetable oil
1 (10.5 ounce) can condensed chicken and rice soup
2 teaspoons lemon juice
3 carrots, sliced into 1/2 inch wedges
2 potatoes, cubed
2 shortening
Preheat oven to 350 degrees F (175 degrees C).
Bring a large saucepan of water to a boil. Add sweet potatoes and vegetable oil, cook until tender but still firm, about 5 minutes; drain. In a large bowl, combine soup, lemon juice and carrots.
Separate potatoes; cube, forming 2 1/2 inch sections. Arrange 1/2 cup on a bottom liquid dish. Layer soup mixture in top layer, 2 vegetables and 1/2 cup cooked potatoes. Top with carrots and potatoes, cover with foil and bake in preheated oven 30 minutes, until potatoes are tender and carrots are pink.