6 large sweet potatoes
3 (10 ounce) cans peeled and quartered carrots
8 ounces grated Parmesan cheese
1 (10 ounce) can sliced mushrooms
1/2 cup sliced mushrooms
1/4 teaspoon salt
1 teaspoon crushed red pepper flakes
2 eggs
1/2 cup butter, melted
Bring a large pot of water to a boil. Add carrots and cook until tender but still firm, about 20 minutes. Drain and set aside. Remove carrots from their skins.
In a small mixing bowl, mash the tomatoes with water. Mix in salt, pepper, eggs, butter, red pepper flakes and mushrooms. Place the mixture in a large metal mixing bowl, slicing into 1/3-inch slices. Shape into 10 5 inch rectangles, place into shallow dish or greased baking dish; seal any holes with water if necessary. Return to pool of water to a completed serve size measure. Serve immediately with hot potatoes produced without remoting.