Rum Raisin Sweet Potato Pie Recipes

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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.

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.

RUM-RAISIN SWEET POTATOES



Rum-Raisin Sweet Potatoes image

My family and I have traded in classic baked potatoes for these sweet potatoes with a spicy twist. The Chinese five-spice powder gives the spuds an added tasty kick.

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 16 servings (3/4 cup).

Number Of Ingredients 10

8 large sweet potatoes (about 6-1/2 pounds)
1 cup raisins
2/3 cup dark rum
1 cup half-and-half cream
1/2 cup butter, cubed
3 tablespoons brown sugar
1 tablespoon Chinese five-spice powder
1-1/4 teaspoons salt
1/2 teaspoon pepper
1/2 cup chopped walnuts, toasted

Steps:

  • Place potatoes in a stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 40-45 minutes or until tender. Meanwhile, in a microwave-safe bowl, combine raisins and rum. Microwave, uncovered, on high for 30 seconds; set aside. In a small saucepan, heat cream and butter until butter is melted. Drain potatoes. When cool enough to handle, peel potatoes; return to pan., Mash potatoes, gradually adding brown sugar, five-spice powder, salt, pepper and butter mixture. Stir in raisin mixture. If necessary, warm potatoes over low heat, stirring occasionally. Transfer to a serving bowl. Sprinkle with walnuts.

Nutrition Facts :

SOUTHERN SWEET POTATO PIE



Southern Sweet Potato Pie image

Traditional Southern-style sweet potato pie. This is my mother's recipe, but she's Mimi to my kids, so in our house we call this dish Mimi's sweet potato pie. It's delicious right out of the oven, at room temp, or right out of the refrigerator.

Provided by brianbagent

Categories     Desserts     Pies     Sweet Potato Pie Recipes

Time 1h25m

Yield 14

Number Of Ingredients 11

2 sweet potatoes, scrubbed
2 cups white sugar
8 ounces sweetened condensed milk
½ cup unsalted butter, softened
2 eggs
2 teaspoons all-purpose flour
1 pinch ground cinnamon, or to taste
1 pinch ground nutmeg, or to taste
1 pinch ground allspice, or to taste
1 pinch ground cloves, or to taste
2 (9 inch) pie crusts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a pot of water to a boil; add sweet potatoes and boil until soft, 20 to 30 minutes. Remove and discard skin; mash potatoes in a bowl until lumps are removed.
  • Mix 1 cup mashed sweet potatoes, sugar, condensed milk, butter, eggs, flour, cinnamon, nutmeg, allspice, and cloves together in a bowl. Divide batter evenly between the 2 pie crusts.
  • Bake in the preheated oven until firm, about 45 minutes.

Nutrition Facts : Calories 398.1 calories, Carbohydrate 57.8 g, Cholesterol 49.5 mg, Fat 17.3 g, Fiber 2.3 g, Protein 4.5 g, SaturatedFat 7.4 g, Sodium 233.4 mg, Sugar 39.2 g

EASY SWEET POTATO PIE



Easy Sweet Potato Pie image

This is my family's favorite around the holidays. The rum and butter give the pie a rich flavor.

Provided by IRENED

Categories     Desserts     Pies     Sweet Potato Pie Recipes

Yield 8

Number Of Ingredients 10

2 cups cooked and mashed sweet potatoes
2 eggs
1 ¼ cups evaporated milk
⅜ cup white sugar
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 tablespoons rum
4 tablespoons melted butter
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Into food processor, put sweet potatoes, evaporated milk, sugar, salt, cinnamon, nutmeg, rum, eggs and butter or margarine. Blend until smooth. Pour into pie shell.
  • Bake for 10 minutes in preheated oven. Reduce heat to 300 degrees F (150 degrees C). Bake for about 50 minutes more, or until the filling is firm.

Nutrition Facts : Calories 325.9 calories, Carbohydrate 34.2 g, Cholesterol 73.2 mg, Fat 17.6 g, Fiber 2.6 g, Protein 6.7 g, SaturatedFat 7.8 g, Sodium 380.4 mg, Sugar 16.8 g

RUM RAISIN SWEET POTATO PIE



Rum Raisin Sweet Potato Pie image

Make and share this Rum Raisin Sweet Potato Pie recipe from Food.com.

Provided by strawberrybird

Categories     Pie

Time 1h10m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 11

1 cup sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 cups sweet potatoes, cooked and mashed
1 egg
1 tablespoon orange zest
1/2 teaspoon vanilla bean seeds
1/2 cup buttermilk
1 cup dark raisin, soaked 2 hours in
1/4 cup dark rum
1 pie shell

Steps:

  • Preheat the oven to 425.
  • Combine all the ingredients except the raisins and rum and pie shell in a large mixing bowl.
  • Mix on medium speed with an electric mixer until the texture is smooth.
  • Fold in the raisins and rum, then pour into pie shell and bake for 10 minutes.
  • Reduce the temperature to 350. Bake for an additional 45 minutes or until the filling is set. Cool on a wire rack.

Nutrition Facts : Calories 326.5, Fat 8.4, SaturatedFat 2.2, Cholesterol 27.1, Sodium 162.2, Carbohydrate 57.4, Fiber 2.7, Sugar 38, Protein 3.8

RUM-RAISIN PIE



Rum-Raisin Pie image

This rum-raisin pie recipe is as pretty to look at, as it is delicious. A flaky pate brisee crust merges with a custardy center for a mouthwatering treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 9

1/2 recipe Martha's Pate Brisee
All-purpose flour, for dusting
3 2/3 cups heavy cream, divided
2/3 cup granulated sugar
4 large eggs, plus 2 large egg yolks
1/4 teaspoon salt
1/4 cup dark rum
1 cup golden raisins
1/4 cup confectioners' sugar, for serving

Steps:

  • Turn out pate brisee onto a lightly floured work surface. Roll out to a 12-inch round, a bit less than 1/4 inch thick; fit into a 9-inch glass pie plate. Crimp edges as desired. Freeze until firm, about 15 minutes.
  • Preheat oven to 400 degrees. Line shell with parchment paper, leaving a 1-inch overhang. Fill with pie weights. Bake until edge of crust begins to turn golden, about 15 minutes. Remove parchment and weights. Reduce oven temperature to 375 degrees. Bake until pale golden, 15 to 20 minutes. Let cool on a wire rack.
  • Bring 3 cups cream almost to a boil in a medium saucepan. Remove from heat. Meanwhile, whisk together granulated sugar, eggs, egg yolks, and salt in a medium bowl. Slowly pour in hot cream, whisking constantly until combined; return cream mixture to saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of spoon and hold a line when you drag a finger through it, 10 to 12 minutes. Stir in rum. Remove from heat; set aside.
  • Separate any raisins that are stuck together. Arrange raisins in an even layer on bottom of cooled crust. Carefully pour in hot custard. Bake until center is set, 25 to 30 minutes. Let cool on a wire rack.
  • Before serving, put remaining 2/3 cup cream and the confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form. Serve pie with whipped cream.

SWEET POTATOES WITH RUM



Sweet Potatoes with Rum image

This side dish is decadent with the addition of the rum, but not as sweet as those that use marshmallows. If you substitute the orange juice, add some freshly grated orange zest too, for a real flavour punch.

Provided by Lennie

Categories     Yam/Sweet Potato

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 5

6 medium sweet potatoes
4 tablespoons margarine or 4 tablespoons butter, cut into small pieces
1/3 cup packed brown sugar
1/4 cup dark rum (substitute freshly-squeezed orange juice if you wish; it will taste different though)
1/2 cup golden raisin

Steps:

  • Boil the whole, unpeeled, sweet potatoes until tender but not too soft-- it will take anywhere from 20 to 40 minutes depending on the thickness of your potatoes.
  • Drain and, when cool enough to handle, peel and slice into 1/4-inch slices.
  • Preheat oven to 350F degrees.
  • Arrange the slices in an attractive overlapping pattern in a buttered shallow baking dish.
  • Dot with butter pieces, then sprinkle with brown sugar and raisins, if using.
  • Drizzle the rum over all.
  • Bake in preheated oven, uncovered, until bubbly and glazed, about 30 minutes.

RUM-RAISIN PIE



Rum-Raisin Pie image

This rum-raisin pie is the perfect unexpected dessert. With a custardy center and flaky crust, it's a decadent sweet treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 9

1/2 recipe Flaky Pate Brisee
All-purpose flour, for dusting
3 2/3 cups heavy cream
2/3 cup granulated sugar
4 large eggs, plus 2 large egg yolks
1/4 teaspoon salt
1/4 cup dark rum
1/4 cup golden raisins
1/4 cup confectioners' sugar

Steps:

  • Turn out dough onto a lightly floured work surface. Roll out to a 12-inch round, a bit less than 1/4 inch thick; fit into a 9-inch glass pie plate. Trim dough flush with edge of pie plate, then make 1/2-inch cuts at 3/4-inch intervals all around edge. Bend every other tab of crust forward. Refrigerate until firm, about 30 minutes.
  • Preheat oven to 400 degrees. Line shell with parchment paper, leaving a 1-inch overhang. Fill with pie weights. Bake until edge of crust begins to turn golden, about 15 minutes. Remove parchment and weights. Reduce oven temperature to 375 degrees. Bake until pale golden, 15 to 20 minutes. Let cool on a wire rack.
  • Bring 3 cups cream almost to a boil in a medium saucepan. Remove from heat. Meanwhile, whisk together granulated sugar, eggs, egg yolks, and salt in a medium bowl. Slowly pour in hot cream, whisking constantly until combined; return cream mixture to saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of the spoon and hold a line when you drag a finger through it, 10 to 12 minutes. Stir in rum. Remove from heat; set aside.
  • Separate any raisins that are stuck together. Arrange raisins in an even layer on bottom of cooled crust. Carefully pour in hot custard. Bake until center is set, 25 to 30 minutes. Let cool on a wire rack.
  • Before serving, put remaining 2/3 cup cream and the confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form. Serve pie with whipped cream.

RUM-RAISIN PUMPKIN PIE



Rum-Raisin Pumpkin Pie image

This recipe is a great way to change up your desserts for the holidays. Try it and see how many complements you receive from friends and family.-Gertrudis Miller, Evansville, Indiana

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 14

Dough for single-crust pie
1/2 cup raisins
1/4 cup rum
1/4 cup boiling water
2 large eggs, room temperature
3/4 cup packed brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 can (15 ounces) solid-pack pumpkin
1 cup evaporated milk

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , Place raisins and rum in a small bowl. Cover with boiling water; let stand for 5 minutes. Meanwhile, in a large bowl, combine the eggs, brown sugar, flour, salt and spices. Stir in pumpkin and raisin mixture. Gradually add milk. Pour into crust., Bake until a knife inserted in the center comes out clean (cover edges with foil during the last 15 minutes if necessary to prevent overbrowning), 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 322 calories, Fat 11g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 305mg sodium, Carbohydrate 48g carbohydrate (32g sugars, Fiber 3g fiber), Protein 6g protein.

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.

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From pinterest.com


SWEET POTATO FRITTERS WITH RUM RAISIN RECIPE - EAT SMARTER USA
Mix the mashed potatoes together with the yeast, milk and 1 teaspoon of sugar. Soak the raisins in the rum. 2. Beat the butter with 50 grams (approximately ¼ cup) of sugar until creamy. Add the eggs and the potato mxture. Stir in the salt, flour, almonds and soaked raisins. Cover the mixture and let rise in a warm place for 40 minutes.
From eatsmarter.com


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