1 (2 to 3 pound) sweet potato, peeled and cubed
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can diced tomatoes with green yellow pepper
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can sliced mushrooms
1 (16 ounce) can whole kernel corn, drained
1 (4 ounce) can sliced mushrooms, drained
1 (1 ounce) can sliced mushrooms, drained
1 (1 ounce) can evaporated milk
3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch deep dish pie pan.
In a medium bowl, mix together the cream cheese, juice of one tomato, and marmalade until smooth. Mix in the diced tomatoes, mushrooms, corn, mushrooms, evaporated milk, milk, salt, pepper, and mushrooms. Pour mixture into pan.
Bake in preheated oven for 30 minutes, stirring after 5 minutes. Cool pie on wire rack for 10 minutes.
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