3 sweet potatoes, peeled and cubed
1/4 cup butter, melted
4 eggs
2 1/2 cups white sugar
1/2 teaspoon vanilla extract
1 (3 ounce) can evaporated milk
1/3 cup vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 cup all-purpose flour for dusting
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch pan.
Combine green peas, carrots and parsley in a large saucepan with enough of the water to cover. Bring to a boil and cook 15 minutes, stirring. Reduce heat to medium heat and cook 5 minutes, stirring occasionally. Reduce heat to low and simmer 15 minutes.
Stir cooked peas and carrots into potato mixture, stirring continuously. Continue to stir and cook until all vegetables are tender, stirring after each addition. Remove from heat and stir in sugar, eggs, butter, flour, baking powder, salt and flour. Pour mixture into prepared pan.
Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into center of the pie comes out clean. Cool completely before serving.