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Sweet Potato Pie VI Recipe

Ingredients

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

Directions

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.

Comments

Chres BCe writes:

⭐ ⭐ ⭐ ⭐ ⭐

I follow some of your reviews, except I didn't use basil. I substituted rosemary with salt, and added garlic powder. I think that this would have added great flavor, and quality.