Best 3 Sweet Potato Rum Pie Recipes
Indulge in the tantalizing symphony of flavors found in Sweet Potato Rum Pie, a captivating dessert that weaves together the earthy sweetness of roasted sweet potatoes with the warmth of aromatic rum. This extraordinary pie is a harmonious blend of textures, featuring a velvety filling nestled within a flaky, golden-brown crust. As you savor each delectable bite, you will be transported to a realm of pure bliss, where the subtle hints of spice and the rich, caramel-like notes of molasses create an unforgettable culinary experience. Let us embark on a journey to discover the secrets behind crafting this exceptional treat, ensuring you can recreate this masterpiece in your own kitchen.
Here are our top 3 tried and tested 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:
- Choose the right sweet potatoes: Look for sweet potatoes that are firm, unblemished, and have a deep orange color. Avoid any sweet potatoes that are bruised, cracked, or have soft spots.
- Prick the sweet potatoes before baking: This will help the steam to escape and prevent the potatoes from bursting.
- Bake the sweet potatoes until they are tender: You can check this by inserting a fork or knife into the center of the potato. If it goes in easily, the potato is done.
- Let the sweet potatoes cool slightly before handling: This will help prevent them from breaking apart.
- Use a food processor or blender to puree the sweet potatoes: This will give you a smooth and creamy filling.
- Add the rum to the sweet potato mixture gradually: This will help prevent the mixture from curdling.
- Chill the pie crust before baking: This will help prevent the crust from shrinking.
- Bake the pie until the crust is golden brown and the filling is set: You can check this by inserting a toothpick into the center of the pie. If it comes out clean, the pie is done.
- Let the pie cool completely before serving: This will allow the flavors to develop and the pie to set properly.
Conclusion:
Sweet potato rum pie is a delicious and unique dessert that is perfect for any occasion. With its creamy filling and flaky crust, this pie is sure to be a hit. Follow these tips to make sure your sweet potato rum pie turns out perfect every time.
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