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Sweet Potato Potato Potato Pie Recipe


1 (5 ounce) can sweet potatoes, peeled and sliced

1 large sweet potato, peeled and sliced

1 (8 ounce) package instant frozen mixed vegetables

1 pint heavy cream

2 tablespoons lemon juice

1 1/2 teaspoons lemon zest

1/2 teaspoon white sugar

1 egg, beaten

1 cup shredded coconut

1 (8 ounce) package cream cheese, softened

5 tablespoons lemon juice

1 cup shredded coconut

2 (8 ounce) packages instant vanilla pudding mix

2 cups sour cream


Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix sweet potato slices, mixed vegetables, cream cheese, lemon juice, lemon zest, sugar and egg. Mix until well blended. Spread mixture into pie crust.

Bake in preheated oven for 35 minutes. Remove from oven and let cool to room temperature. Mix pudding mix with sour cream and spread mixture into crust.

Meanwhile, cream together cream cheese and lemon juice in a medium bowl. Beat cream cheese mixture until stiff. Whip cream cheese mixture until stiff peaks form. Spread softened cream cheese mixture over pie filling.

Bake in preheated oven for 30 minutes, then reduce heat to 250 degrees F (125 degrees C) and bake an additional 15 minutes. Allow to cool. Store pie in refrigerator.