1 (8 ounce) package cream cheese, softened
2 medium sweet potatoes, peeled and cubed
1 small onion, diced
1/2 cup butter, melted
1 tablespoon grated lemon zest
3 tablespoons lemon zest
1 cup frozen green peas, thawed
1 large carrot, cut into 1/2 inch slices
1/2 cup white wine
2 teaspoons lemon zest
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a medium bowl, blend cream cheese and sweet potatoes with a spoon or fork. Blend in onion, butter, lemon peel and lemon zest. Fold in peas. Place carrots and white wine in a separate mixing bowl. Place a layer of peas on top of cream cheese, then lemon zest.
Bake in preheated oven for 1 hour, let cool.
In a large bowl, combine lemon zest, lemon peel and lemon zest. Beat in green wine, lemon juice and lemon zest.