1 1/8 cups white sugar
1/2 teaspoon salt
1 cup vegetable oil
1 1/2 cups mashed sweet potatoes
3 tablespoons lemon juice
1 teaspoon lemon zest
1/2 cup vegetable oil
1 1/2 teaspoons lemon zest
1 egg
1 pint heavy whipping cream
1 40 ounce can cherry pie filling
1 (15 ounce) can pumpkin mixed with berries
Preheat oven to 425 degrees F (220 degrees C). Use a candy thermometer to be conservative.
In a 2 quart saucepan combine sweet potatoes, lemon juice, lemon zest and oil. Stir in pumpkin puree while stirring. Bring to a boil, reduce heat and simmer about 10 minutes. Pour mixture into pie crust. Place cherries, sliced in half and filling on top. Stir batter into pea/potatoes. Bake and keep warm.
Remove cherries from crust; peel and slice. Place on top of filling and crack top fudgey shells. Top with pie shell and spread filling. Remove fudgey pastry shell from pie. Cool completely; refrigerate.
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