A delicious flavor of cranberry is featured in this buttery, chewy, zesty biscuit.
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 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
Instructions
- 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 | 326 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 8 g |
| Sodium | 380 mg |
| Sugars | 17 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! I have never made a sweet potato pie before, but have had it many times. The flavors are spot on, and not overly sweet like a lot of pies can be. I did have extra filling, so I recommend getting a deep dish pie crust instead of a regular crust. This came together quickly (I had leftover sweet potatoes) and set up perfectly. The hint of rum takes it over the top! A keeper!
Very good lots of sales and compliments I also used McCormick rum extract instead of actual rum.
This is my favorite sweet potato pie…and SO EASY. Sometimes I substitute Grand Marnier for the rum.
I thought the recipe was perfect. It’s not too sweet and easy to make. Great recipe in my opinion!
Soooo much tastier than pumpkin pie!
Taste delicious and the rum was a perfect ingredient to add
This was way too sweet. I think a heartier sweet potato pie is more desirable.
I added i teaspoon of vanilla extract. It was yummy
Made the pie per the recipe. It turned out delicious. I baked 4 sweet potatoes skins pierced. Then cut in half lengthwise and squeezed the baked sweet potato into a bowl to mash.
I have made this pie every year since I found it on here for one of my family’s favorite holiday pies! I think the amounts of everything is just right! I don’t like my pies too sweet, and the butter and rum kick it up a notch! 🙂
Instead of rum, I added Tennessee honey whiskey. Gonna see how it taste with that.
Love this recipe! However I tweaked it just a bit. I use 1/4 cup of Captain Morgan spiced rum. For some reason I always end up with enough filling for two pies. My family and friends love this pie. It’s a requested pie every Thanksgiving and Christmas get together.
I made this pie after reading the reviews and made the following changes: instead of 2 tablespoons of rum I used 1 tablespoon of rum and one teaspoon of rum extract. I was not satisfied with the taste or the consistency of the filling so I decreased the milk to 1 cup, increased the sugar to 1 cup, added 1/4 cup of brown sugar and eliminated the rum altogether. I really didn’t care for the alcohol taste. I substituted 1 teaspoon of vanilla extract and 1/2 teaspoon of rum extract. Turned out good this time. This is going to be my new sweet potato recipe from now on. Thanks to the person who let us know that 2 cups of cooked sweet potato is about 1 1/2 pounds of sweet potatoes. Filled out the pie plate just right. Almost 5 stars with these adjustments.
I use brown sugar and add how much I want by taste, if I feel like it isn’t sweet enough than I will add a little white sugar
Yum. Yum yum yum.
The pie was great, but the rum can be substituted for Vanilla and/or Lemon extract
This was easy and fun to make! My family loved it. The pie was gone in two days. Will efinitely need to make this frequently!
Great Outline. I tweaked the recipe to fit what I wanted. I used a butter substitute called Earth Balance, whole wheat pie shells, a cup more of organic sugar, 6 white sweet potatoes (I wanted to make two pies) and just a can of evaporated milk along with the spices. I forgot the rum though. Next time.
Hands down the best sweet potato pie I have ever made! I was sceptical about using only using 3/8 a cup of sugar, but it was the perfect amount. I only used 1 tbsp of rum but I think 2 would’ve been fine.
GREAT. I think the 3/8 cup sugar is an error. It’s very odd to see 3/8 cup in a recipe. Anyway, I used 1/4 c light brown sugar and 1/4 cup Splenda and grated fresh nutmeg. Mixed all in blender. Very easy. Everybody LOVED this pie. Even the picky folks. I made it again without the nutmeg and they loved it too. Everyone raved about the perfect consistency and the actual TASTE of sweet potato. OH, I used beautiful, ORGANIC sweet potatoes.
Awesome Awesome!! I had been using the recipe off the pumpkin can and substituting sweet potatoes for years and was scared to try a new recipe, this was better then I ever expected. I used Vanilla instead of rum and was very wonderful!!