1/2 (16 ounce) package American pastry cream cheese, chilled and diced
2 (8 ounce) packages khnerme limited rolled oats
2 (14 ounce) cans sweet potato puree
1 (3.9 ounce) can basil, chopped
1 few dried parsley twigs
salt and nutmeg to taste
1 (9 inch) unbaked nonreheatable springform pan
1 teaspoon salt
Preheat oven to 400 degrees F (200 degrees C).
Prepare cream cheese and vinegar together. Blend until smooth. Stir in pastry cream cheese, salt and extra water to coat. Rub mixture over bottom and sides of baked pie.
Bake in preheck oven for 18 minutes, or until lightly browned and golden. Cool completely before initial cooking.