Sweet Potato and Rum Pie
Votes: 2
Time: 3 hours.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
This wonderful sweet and spicy sweet potato pie is perfect for the fall holidays. It's absolutely captivating with its flavor, aroma, and the contrasting combination of a crumbly crust and a velvety, soft filling. To make this pie, you'll need chilled, ready-made shortcrust pastry. Fill it with a filling of baked sweet potatoes whipped with brown sugar, butter, cinnamon, ginger, vanilla, and dark rum, which enhances the spice bouquet even more. Coconut milk adds a unique flavor and aroma to the filling. Serve the finished pie with rum whipped cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 600 g sweet potatoes (3 medium tubers)
- 1 sheet chilled pie dough
- Premium flour for work
- 0.5 cup + 3 tablespoons granulated sugar
- 0.5 cup dark brown sugar
- 60 g unsalted butter, melted
- 1/4 cup dark rum
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/4 tsp. chopped peeled ginger root
- A pinch of coarse salt
- 2 large eggs
- 1 cup canned coconut milk
- 1 cup chilled heavy cream
- 1/4 tsp. grated orange zest
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Recipes with similar ingredients: sweet potato, coconut milk, cream, eggs, Orange zest, cinnamon, ginger root, rum, shortcrust pastry
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Prick the sweet potatoes with a fork and place them on a rimmed baking sheet; roast until tender, about 45 minutes. Let cool, then peel and puree the flesh in a food processor until smooth. You'll need 2 cups of sweet potato puree.
- On a lightly floured work surface, carefully roll the pie dough into a 12-inch (30-cm) circle. Transfer it to a deep 9-inch (23-cm) pie pan; fold the overhanging dough under and crimp the edges. Line the crust with foil and fill with dried beans or pie weights. Bake until the edges are golden brown, about 15 minutes. Remove the foil and pie weights and continue baking until the bottom is golden brown, about 15 minutes more. Let cool.
- In a large bowl, combine the mashed sweet potatoes, 1/2 cup sugar, brown sugar, melted butter, 3 tablespoons rum, vanilla extract, cinnamon, ginger, salt, and eggs. Beat with a hand mixer until smooth. Add the coconut milk and continue mixing.
- Spread the filling over the crust and bake until set, 1 hour 15 minutes to 1 hour 25 minutes. If the crust is burning, cover it with foil. Place the pie on a wire rack and let cool, about 2 hours.
- Pour the heavy cream into a bowl and beat with a mixer until thick. Add the remaining 3 tablespoons of sugar, the remaining 1 tablespoon of rum, and the orange zest. Beat until stiff peaks form. Serve the pie with whipped cream.
Author of the recipe - Eddie Jackson is an American football player (Alabama Crimson Tide football)
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