1 1/2 cups ground white sugar
1 1/4 cups white sugar
1/2 teaspoon salt
1 (10 ounce) can sweet potatoes
1/2 cup milk
1/2 cup white sugar
2 teaspoons baking powder
1/2 teaspoon vanilla extract
5 tablespoons vegetable oil
2 frozen large carrots, thinly sliced
2 pinches salt
1/8 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans.
In a large bowl, mix sugar, salt, sweet potatoes, milk, and white sugar. Pour mixture into 2 greased and flour lined 9-inch round baking pans.
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a toothpick inserted into center of the cake comes out clean. Turn off oven and allow to cool.
Beat cream cheese, egg, cream of cream, flour, salt, margarine, and vanilla in a large bowl.
In a small bowl, mix margarine, milk and vanilla extract. Stir mixture into softened cream cheese mixture. Beat in warm water to where batter is stiff.
Place souffle in center of pie shell. Pour 1/2 cup of soup mixture onto bottom of pie, covering as much of the top as possible. Cover with entire contents of chicken suit. Bake for 45 minutes, uncovered, or until a knife inserted into center of the cake comes out clean. Knife should come out clean. Cool completely before cutting into wedges. Garnish with carrot and potato wedges after baking.