Rum Sweet Potato Pie Recipes

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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

SWEET POTATO PIE



Sweet Potato Pie image

This family recipe for sweet potato pie comes courtesy of actor Danny Glover.

Provided by Martha Stewart

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

Yield Makes one 9-inch pie

Number Of Ingredients 11

All-purpose flour, for work surface
1/2 recipe Pate Brisee for Plum Crumb Pie
2 large sweet potatoes, (about 1 1/2 pounds)
1/2 cup (1 stick) butter, cut into pieces, room temperature
1 1/4 cups granulated sugar
2 large eggs
1/2 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1 teaspoon pure vanilla extract
Juice of half a lemon

Steps:

  • On a lightly floured work surface, roll pate brisee into a 15-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
  • Preheat oven to 375 degrees. Fill a medium saucepan with 2 inches of water; place over high heat and bring to a boil. Fit saucepan with a steamer basket, add sweet potatoes, and cover. Steam until potatoes are easily pierced with a fork, about 1 hour. You may need to add more water as sweet potatoes steam. Let sweet potatoes cool slightly before removing skins by rubbing potatoes with a paper towel.
  • Place sweet potatoes in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until the sweet potatoes are well mashed and any stringy pieces of sweet potato have wrapped themselves around the paddle attachment. Remove paddle attachment, wipe clean, and return to mixer.
  • With the mixer on low speed, add butter, and beat until well combined and cooled slightly. Slowly add sugar. Add eggs, one at a time, beating after each addition. Add allspice, cinnamon, nutmeg, vanilla, and lemon juice. Continue beating until well combined.
  • Pour mixture into prepared pie crust. Transfer to oven and bake until center has set, 45 to 50 minutes.

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.

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.

SWEET POTATO PIE



Sweet Potato Pie image

Provided by Ruth Reichl

Categories     Dessert     Bake     Thanksgiving     Sweet Potato/Yam     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 12

2 medium sweet potatoes (about 1 1/4 pounds)
1/2 stick (1/4 cup) unsalted butter
3/4 cup sugar
3/4 cup whole milk
3 large eggs
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 tablespoon dark rum
1 tablespoon all-purpose flour
1 unbaked 9-inch pie shell

Steps:

  • Preheat the oven to 350°F.
  • Prick the sweet potatoes with a fork and roast them on a shallow baking pan in the middle of the oven until very tender, about 1 1/4 hours. Cool to room temperature.
  • Raise the oven temperature to 400°F, and place a shallow baking pan on the bottom rack.
  • Scoop the flesh from potatoes into a bowl and discard the skins. Mash the sweet potatoes with a fork until smooth. Melt the butter in a small saucepan and stir in the sugar. Add the melted butter mixture to the sweet potatoes with the milk and the eggs and beat with a whisk until smooth. Whisk in the remaining ingredients (the filling will be quite liquid). Pour the filling into the pie shell.
  • Carefully transfer the pie to the heated shallow baking pan on the bottom rack of the oven and bake until the filling is just set, about 40 minutes. Transfer the pie to a rack to cool.

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

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.

MINI SWEET POTATO PIES



Mini Sweet Potato Pies image

Coconut milk gives the spiced sweet potato filling in these small pies a delicate custard texture, and coconut flakes on top deliver a toasted nuttiness. This recipe calls for pressing two dozen tiny crusts into a mini-muffin tin, which may seem tedious, but is easy with the help of a wine or champagne cork, which is the ideal size for tamping down the graham cracker crumbs. These two-bite (OK, one-bite) pies need to be chilled, so they're ideal for making ahead and can be refrigerated for up to three days.

Provided by Genevieve Ko

Categories     pies and tarts, dessert

Time 1h15m

Yield 2 dozen mini pies

Number Of Ingredients 14

1 medium sweet potato (10 ounces/285 grams), peeled and cut into 1-inch chunks
1/2 cup/100 grams granulated sugar
2 tablespoons unsalted butter, softened
1 teaspoon pumpkin pie spice
1/4 teaspoon fine sea salt
1/2 cup/120 milliliters unsweetened full-fat coconut milk, well shaken
1 teaspoon dark rum or vanilla extract
1 large egg, at room temperature
1/2 cup/45 grams unsweetened coconut flakes
5 whole graham crackers, finely ground (2/3 cup/80 grams)
2 tablespoons unsalted butter, melted and cooled
1 tablespoon granulated sugar
1/2 teaspoon pumpkin pie spice
1/4 teaspoon fine sea salt

Steps:

  • Start the filling: Prepare a steamer. Steam the sweet potato over medium-high heat until falling-apart tender, 15 to 20 minutes. Transfer the sweet potato to a food processor and purée until smooth. Alternatively, smash and stir with a heavy whisk until smooth.
  • Meanwhile, make the crust: Heat oven to 350 degrees. Line 24 cups of a mini-muffin tin with paper liners. Mix the graham cracker crumbs with the butter, sugar, pumpkin pie spice and salt in a bowl until evenly combined.
  • Divide mixture evenly among the mini-muffin liners (about 1 packed teaspoon per cup). Using a wine cork or your fingertips, firmly press the crumbs into an even layer. Bake until brown at the edges, 6 to 8 minutes.
  • While the crust bakes, finish the filling: Smash the sugar, butter, pumpkin pie spice and salt until well combined, then stir in 3/4 cup sweet potato, the coconut milk and the rum until smooth. Stir in the egg until just incorporated.
  • When the crusts are done, divide the filling among the hot crusts (about 1 tablespoon per cup). Sprinkle with the coconut flakes. Return to the oven and reduce the temperature to 325 degrees.
  • Bake until the coconut is golden brown and the pies are set, 30 to 35 minutes. Cool in the pans on a wire rack until room temperature, then transfer to the refrigerator. Chill until cold, at least 2 hours.

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