Rum-kissed Sweet Potato Pie

I’d certainly pick up a cream pie from a line up of pies — pumpkin or sweet potato pie would “I hate to say it” just be ignored or refused.    But it’s the season for making these pies, and really, my hubby just begged for me to make one for him….not for us (lol).   He said his mom would make sure there’s sweet potato pie at this time of the year.    Not with my family — sweet potatoes or “camote” never get to be baked or made into a baked dish.  Raw unpeeled sweet potatoes were just pierced  twice “not so deep”  with tines of fork and boiled until tender.  And we’d enjoy the baked yams or sweet potatoes with margarine and a sprinkle of white sugar, that’s it!   Ok, I had to make a sweet potato pie.  I consulted some friends, browsed some online recipes and took some notes.  I knew then what I’d need to add with my sweet potato pie — a little bit of “rum” magic!

Start roasting the sweet potatoes, it takes an hour to get the sweet potatoes ready to be pureed/mashed.

I’d just use a store-bought pie crust and blind baked it.  Remember to take out the pie crust from the freezer and leave it to thaw for about 30 minutes before handle it and fit into the pie dish and flute edges.   Line pie shell with foil and if you have another pie dish of same size (preferably glass pyrex dish), use it instead of putting pie weights (rice or beans).

Ready for my rum-kissed sweety pie?  Here’s the recipe, and yes, there’s rum!

Rum-kissed Sweet Potato Pie
Serve each slice with a dollop of whipped cream or marshmallow fluff.

1 blind-baked store-bought or favorite pie crust (see tip # 1)

2 cups baked sweet potato puree  (see tip # 2)
1/4 cup (1/2 stick) butter, melted
1/2 cup light brown sugar, packed
1/4 cup maple or maple-flavored pancake syrup
3 large eggs
1 egg yolk
1 teaspoon pure vanilla extract
1/2 teaspoon pumpkin pie spice mix
1/2 teaspoon ground cinnamon
1/4 teaspoon iodized salt
3/4 cup evaporated milk
1/4 cup dark rum

Preheat oven to 375.  In a large bowl, beat together all filling ingredients with mixer  until smooth.  Pour into the partially-baked pie crust.  Cover pie edges with aluminum foil (to prevent overbrowning of the pie edges).  Bake for about 5o minutes or until the center of pie is set.  Cool the pie to room temperature before serving.

Tip # 1 – Fit pie crust into a 9-inch pie pan.  Crimp edges.  Line pie shell with foil and fill with uncooked rice or beans.   Blind bake in 375 F oven for 20 minutes.  Remove foil and pie weights (rice or beans) before filling.

Tip # 2 – Pierce each sweet potato (use 3 medium sized) with a fork  2 or times and place them on a foil-lined large baking tray.  Roast at 425 F for about an hour, until potatoes are soft (turn sweet potatoes over halfway through the baking time).  Cool slightly before peeling and mash using fork or potato masher.


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