Best 3 Rum Sweet Potato Pie Recipes

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**Dive into a Culinary Symphony of Sweet Potato Pies: A Medley of Flavors and Textures**

Embark on a delightful culinary journey with a diverse collection of sweet potato pie recipes. From the classic comfort of a traditional sweet potato pie to the unexpected zest of a rum-infused filling, each recipe promises a unique symphony of flavors and textures. Indulge in the ultimate comfort food as you savor the velvety smooth filling, nestled within a flaky, golden-brown crust. Experience the harmonious blend of spices, each playing its part in creating a captivating flavor profile. But that's not all; discover the magic of a sweet potato pie infused with the warmth of rum, adding a layer of depth and complexity that will tantalize your taste buds. With these recipes, you'll have everything you need to create a memorable dessert experience that will leave your guests craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET POTATO RUM PIE WITH WALNUT-GINGERSNAP CRUST



Sweet Potato Rum Pie with Walnut-Gingersnap Crust image

Categories     Milk/Cream     Rum     Food Processor     Ginger     Nut     Dessert     Bake     Thanksgiving     Vegetarian     Walnut     Sweet Potato/Yam     Fall     Chill     Bon Appétit     Pescatarian     Peanut Free     Kosher

Yield Serves 8

Number Of Ingredients 17

For crust
1 cup gingersnap crumbs (from about 4 1/2 ounces gingersnap cookies ground in processor)
1/2 cup walnuts (about 2 1/4 ounces)
1 1/2 tablespoons (packed) dark brown sugar
Pinch of salt
1/4 cup (1/2 stick) unsalted butter, melted
For filling
1 1/4 cups (packed) well-drained canned yam pieces in light syrup (about 8 ounces)
1/2 cup plus 2 tablespoons whipping cream
1/2 cup (packed) dark brown sugar
1 large egg
1 large egg yolk
1 tablespoon dark rum
1 1/4 teaspoons pumpkin pie spice
Pinch of salt
8 walnut halves
Sweetened whipped cream (optional)

Steps:

  • Make crust:
  • Preheat oven to 350°F. Blend gingersnap crumbs, walnuts, sugar and salt in processor until walnuts are finely chopped. Add butter and process until mixture forms moist crumbs. Press crust onto bottom and up sides of 9-inch-diameter metal pie pan.
  • Make filling:
  • Purée yams in processor. Add 1/2 cup plus 2 tablespoons cream, brown sugar, egg and yolk, rum, pumpkin pie spice and salt; blend until smooth. Pour into crust. Smooth top. Place walnut halves around edges.
  • Bake until filling is set in center, about 40 minutes. Cool pie on rack. Chill until cold. (Can be prepared 1 day ahead. Keep refrigerated.) Pipe or spoon sweetened whipped cream on top of pie between walnuts, if desired.

RUM SWEET POTATO PIE



Rum Sweet Potato Pie image

"This is a rendition of my grandmother's world-famous pie - although she didn't have booze in hers!" says Eddie.

Provided by Eddie Jackson

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 15

1 1/4 pounds sweet potatoes (3 medium)
1 piece refrigerated pie dough (or 1 disk homemade dough; see page 122)
All-purpose flour, for dusting
1/2 cup plus 3 tablespoons granulated sugar
1/2 cup packed dark brown sugar
4 tablespoons unsalted butter, melted
1/4 cup dark rum
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon minced peeled fresh ginger
Pinch of kosher salt
2 large eggs
1 cup canned coconut milk
1 cup cold heavy cream
1/4 teaspoon grated orange zest

Steps:

  • Preheat the oven to 350 degrees F. Prick the sweet potatoes all over with a fork and place on a rimmed baking sheet; bake until tender, about 45 minutes. Let cool, then peel off the skins and puree the flesh in a food processor until smooth. (You?ll need 2 cups sweet potato puree.)
  • Gently roll out the pie dough into a 12-inch round on a lightly floured surface. Ease into a 91/2-inch deep-dish pie dish; fold the overhanging dough under itself and crimp the edges. Line the crust with foil and fill with dried beans or pie weights. Bake until the crust is just golden around the edges, about 15 minutes. Remove the foil and beans and continue to bake until the crust is golden on the bottom, about 15 more minutes. Let cool.
  • Combine the sweet potato puree, 1/2 cup granulated sugar, the brown sugar, melted butter, 3 tablespoons rum, the vanilla, cinnamon, ginger, salt and eggs in a large bowl. Beat with a hand mixer until combined. Add the coconut milk and continue to mix. Pour the filling into the pie crust and bake until the filling is set, 1 hour 15 minutes to 1 hour 25 minutes. (Cover the crust with foil if it gets too dark.) Place the pie on a rack and let cool, about 2 hours.
  • Pour the heavy cream into a bowl and beat with the mixer until thickened. Add the remaining 3 tablespoons granulated sugar, the remaining 1 tablespoon rum and the orange zest. Whip until stiff peaks form. Serve the pie topped with the whipped cream.

SWEET POTATO RUM PIE



Sweet Potato Rum Pie image

Provided by Eddie Jackson

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 14

1 refrigerated, rolled store-bought pie crust
2 cups peeled, cooked and pureed sweet potatoes, cooled
1/2 cup plus 3 tablespoons granulated sugar
1/2 cup dark brown sugar
1/2 stick (4 tablespoons) butter, melted
1/4 cup dark rum, such as Appleton Estate
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon minced fresh ginger
Pinch salt
2 large eggs
1 cup coconut milk
1 cup heavy whipping cream, chilled
1/4 teaspoon orange zest

Steps:

  • Preheat the oven to 350 degrees F.
  • Gently roll out the pie dough and line a 9-inch, deep pie dish with it. Trim the excess dough from the edges, and set aside.
  • Using an electric hand mixer, combine the sweet potatoes, 1/2 cup of the granulated sugar, the brown sugar, butter, 3 tablespoons of the rum, the vanilla, cinnamon, ginger, salt and eggs. Mix thoroughly. Add the coconut milk and continue to mix. Pour the filling into the pie crust and bake until a knife inserted in the center comes out clean, 35 to 45 minutes.
  • Place the pie on a rack to cool, about 2 hours.
  • Pour the cream in a bowl and whisk with an electric hand mixer. When it starts to thicken, add the remaining 3 tablespoons granulated sugar, the remaining 1 tablespoon rum and the orange zest. Whip until stiff peaks form. Serve the pie topped with whipped cream.

Tips:

  • For the perfect balance of flavors, use dark rum and brown sugar in your sweet potato pie.
  • To achieve a smooth and creamy texture, blend your sweet potatoes until they are completely pureed.
  • If you don't have a blender, you can mash the sweet potatoes by hand until they are very smooth.
  • For a richer flavor, use evaporated milk instead of regular milk.
  • Don't over-bake your pie. The center should still be slightly jiggly when you take it out of the oven.
  • Let your pie cool completely before serving. This will help it set and prevent it from falling apart.

Conclusion:

Rum sweet potato pie is a delicious and unique dessert that is perfect for any occasion. With its rich, creamy texture and the perfect balance of sweetness and spice, this pie is sure to be a hit. So next time you're looking for a special treat, give this recipe a try.

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