Rum Sweet Potato Pie Recipes

EASY SWEET POTATO PIE

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.

SWEET POTATO PIE

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

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

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

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

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.

SWEET POTATO RUM PIE WITH WALNUT-GINGERSNAP CRUST

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

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.