1/2 cup vegetable oil
1 large onion, chopped
1 cup sweet potato
1 cup sliced carrots
1 cup brown sugar
1 egg
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 egg
1 cup milk
1 egg white
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 9x5 inch loaf pans.
Heat vegetable oil in a large pot over medium heat. Saute onion and sweet potato until translucent. Stir in carrots, mix with brown sugar, egg, lemon juice, lemon zest and vanilla extract. Cook for 5 minutes. Reduce heat to medium; stir in milk and milk; bring to a simmer, stirring for 1 minute. Stir in egg white and lemon zest. Cook for 3 minutes.
Stir vegetable mixture into skillet by pouring batter into skillet. Cook for 2 minutes, stirring constantly. Remove skillet from heat. Stir egg mixture into tomato mixture while continuing to cook, stirring constantly. When mixture reaches desired consistency, pour over apple pie. Sprinkle with pecans.