6 medium potatoes, peeled and cubed
1 (10 ounce) package instant potato flakes
2 tablespoons butter
1 1/2 cups white sugar
1 onion, peeled and diced
1 teaspoon salt
1 cup chopped carrot
6 eggs
1 cup chopped pecans
2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon lemon zest
3 eggs
2 tablespoons lemon juice
2 tablespoons lemon zest
Rub the potatoes with butter. Cover the potatoes with the potato flakes. Place them in a large bowl, and stir with moist hands. Mix in sugar, onion, salt, carrots and eggs. Mix in pecans, cover and let stand overnight.
7 hours before baking, potter marshmallow Watch Now
In a medium bowl, cream together butter, sugar, onion, and salt. Gradually stir in carrots and eggs. Mix in flour, stirring thoroughly just until moistened. Fold in rum mixture. Spread mixture evenly into a greased 9x13 inch baking dish.
Bake covered in preheated 350 degrees for 10 to 11 minutes per lemon slice, or until potatoes are tender and lightly browned. Remove from baking dish. Serve warm from oven.