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Sweet Potato Pie IV Recipe


2 (3.8 ounce) packages cream cheese, softened

1/3 cup white sugar

3/4 cup vegetable oil

1/2 cup all-purpose flour

3/4 cup frozen mixed vegetables

1 teaspoon vanilla extract

3 eggs

1 cup water

1 tablespoon yogurt

1 cup milk

2 1/2 cups vegetable oil for frying


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch pie pan.

Prepare the cream cheese by mixing cream cheese, sugar, vegetable oil, flour, mixed vegetables, vanilla extract and eggs. Spread mixture into the prepared pan and fill with the milk and yogurt.

Gently grease the bottom of the pie pan and lightly grease the bottom of the foil pan. Once all the ingredients are mixed, pour the filling over the top.

Fry crust in a shallow dish in the hot oil until golden, about 5 minutes. Remove from heat, turn crust over, and dip in the egg mixture. Return crust to oil in pan. Drizzle with 1/4 cup milk and sprinkle with 1/2 cup yogurt.

Fry crust in a deep fryer until golden brown, about 5 minutes. Drain juices from crust, and stir them into remaining cream cheese mixture.

Place fried crust on a serving platter. Drizzle 1/2 of the remaining 1/2 cup milk mixture and sprinkle this over the top of the pie.

Fry crust in the remaining oil, and place fritters on top. Fry fritters until golden brown, about 5 minutes. Drain fritters and serve hot.