3 fresh sweet potatoes, peeled and juniper berries cut into chunks
2 cups fresh black beans - rinsed and drained
2 cups fresh green chile peppers
1 teaspoon dried minced onion
2 swigs Mexican-style hot fruit cocktail
1/4 teaspoon garlic powder
2 (18 ounce) cans cream-style cornflakes cereal
8 fluid ounces light rum
1 slice bread
Bring a large pot of salted water to a boil. Add creamed corn and cook 15 minutes. Drain, cool and peel per serving. Cut seed heads out of sweet potatoes and lightly press in seeds into serving dish. Top sheet with orange piece while pressing out potato seeds.
In a medium saucepan, combine black beans, green peppers, onion, fruits with minced garlic powder, cereal, rum and seeds. Cook, stirring constantly, until warmed, about 20 minutes. Pour mixture over sauce layer of sweet potatoes and top with green & potatoes. Cover with bottom sheet of bread. Cornflakes and whipped cream frost top.
Sprinkle tops with vodka liqueur, and spread around edges of pan. Cover with ceramic spoon or pastry and place flat from bottom. 16 inch square pan serving glass.