Best 3 Sweet Potato Rum Pie Recipes
Indulge in a symphony of flavors with our Sweet Potato Rum Pie, a culinary masterpiece that harmoniously blends the natural sweetness of roasted sweet potatoes with the warmth of aged rum, all encased in a flaky, golden crust. Alongside this star of the show, discover a collection of equally delectable dessert recipes that will tantalize your taste buds and leave you craving more. Embark on a journey of sweet indulgences, from the classic Southern treat of Sweet Potato Pie to the rich, creamy delight of Chocolate Sweet Potato Pie. For a taste of tropical paradise, try the Sweet Potato Coconut Pie, a harmonious blend of sweet potato, coconut, and pineapple. And for a unique twist, don't miss the Sweet Potato Pound Cake, a moist and flavorful cake with a hint of sweet potato and warm spices.
Let's cook with our recipes!
SWEET POTATO RUM PIE WITH WALNUT-GINGERSNAP CRUST
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
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
"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
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
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 best results, use fresh sweet potatoes. Baking them yourself ensures optimal flavor and texture.
- Prick the sweet potatoes with a fork before baking. This helps them cook evenly and prevents them from bursting.
- Use a food processor or blender to puree the sweet potatoes until smooth. This will ensure a creamy and lump-free filling.
- For a richer flavor, use dark rum instead of light rum.
- Don't overmix the filling. Overmixing can make the filling tough.
- Blind bake the pie crust before filling it. This will help prevent the crust from becoming soggy.
- Chill the pie for at least 4 hours before serving. This will allow the flavors to meld and the pie to set.
Conclusion:
Sweet potato rum pie is a delicious and unique dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. Whether you are a fan of sweet potatoes or rum, or just looking for something new and different, this pie is sure to please. So next time you are looking for a special dessert, give sweet potato rum pie a try. You won't be disappointed.
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