3 sweet potatoes, peeled and cubed
2 cups milk
2/3 cup white sugar
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup butter
1 (12 fluid ounce) can evaporated milk
1 (8 ounce) container frozen whipped topping, thawed
3 egg yolks, beaten
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup water
1 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C). Heat the milk and sugar in a small saucepan over medium heat, stirring until sugar is dissolved and all milk is melted, about 5 minutes. Stir in the milk/1/2 cup water, salt, cinnamon, and salt; boil the milk mixture for 1 minute. Stir in the raisins, nuts, and water. Set aside.
In a large bowl, beat the butter, evaporated milk, and vanilla until creamy. Set aside.
In a 9x13 inch baking dish, spread mashed potatoes evenly over the bottom of the prepared pan. Spread whipped topping over potatoes, and spread second layer. Spread second layer, and spread mashed potatoes over top. Sprinkle third layer, and spread mashed potatoes over butter/not-coated cheese layer. Pour fourth layer over top, and spread butter/not-coated cheese layer, and spread cheese layer evenly.
Bake at 375 degrees F (190 degrees C) for 60 minutes. Remove from oven, and spread to serve. Chill before serving.