1 lbs sweet potato (469 gm)
1/2 cup milk
1/4 cup brown sugar
1/4 cup olive oil
1/4 cup cornstarch
1 tablespoon orange and lemon zest combined
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup frozen blueberry
1 10" pie crust
Preparation: Cook the sweet potato in water until they are soft inside. Let it cool to room temperature and peel it and discard the peel, mash the inside.
To a bowl with the mashed sweet potato add milk, brown sugar, oil, corn starch, orange and lemon zest, cinnamon powder, nutmeg powder, salt and vanilla, mix all of the ingredients and make a smooth paste which is lump free.
To a 10" pie crust line the bottom with the frozen blueberry, distribute the filling evenly over the top.
Bake at 350 degrees fahrenheit or 177 celsius for 1 hour. Adjust the cooking time to your own oven.
Serve topped with ice cream or whipped cream.