^{This post features Millstone Coffee who were kind enough to supply samples. All opinions expressed are my own.}

If you're looking for something other than the traditional pumpkin pie, our Sweet Potato Rum Pie is a delicious alternative. Naturally sweeter than pumpkin and lighter, this is another Autumnal favorite of ours!

I blended the sweet potatoes with rum and dark molasses then baked it until golden in a sweet, flaky crust. With the scraps of dough leftover, daughter decorated the pie top making it extra festive.

We served it to guests over the weekend with Millstone Coffee who were kind enough to send us their Mayan Black Onyx roast. For coffee lovers who love a rich, full-bodied, dark blend this one is for you!

Sweet Potato Rum Pie

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5 from 3 reviews

Author: Living the Gourmet
Total Time: 1 hour 10 minutes
Yield: 8 1x

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Ingredients

Units Scale

For Pie Filling:

4 sweet potatoes
1/2 cup sugar
1/2 cup sour cream
2 tablespoons rum
2 tablespoons dark molasses syrup
4 oz. cream cheese
1 tablespoon vanilla extract
2 eggs

For Pie Crust:

2 cups all-purpose flour
2 tablespoons confectioner's sugar
Pinch of salt
3 tablespoons butter, chilled and cubed
3 tablespoons shortening
3-4 tablespoons ice cold water

Instructions

For the Pie Crust:

In a food processor, blend flour, confectioner's sugar, and salt. Add cubed butter and shortening. Pulse until the mixture is crumbly. Slowly add the cold water, one tablespoon at a time until a smooth dough comes together.
Wrap in plastic and refrigerator for about 30 minutes.
On a well floured surface, roll the dough out to 1/4-inch thick. Fit into a pie plate and trim the edges saving the scraps of dough for later. Crimp the edges and poke the bottom of the crust with a fork. Blind bake the crust for 10-15 minutes at 350 degrees F. Remove and let cool slightly before filling.
With the left over dough, roll out and cut desired shapes to top the pie.

For Pie Filling:

Preheat oven to 350 degrees F. Roast sweet potatoes with the skin until tender.
Once the sweet potatoes have cooled completely, peel and place in the food processor.
Add sugar, sour cream, rum, molasses, cream cheese, vanilla and eggs to the sweet potatoes. Blend until creamy and smooth.
Pour the batter into the prepared pie crust and decorate with cutouts if desired. Bake for 40-45 minutes until crust is golden and the pie is firm.
Let cool before placing in the refrigerator. Serve chilled and if desired with whipped cream.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Bake
Cuisine: American

And that is our recipe for Sweet Potato Rum Pie. If you enjoyed this recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you!

Happy Baking!

Sweet Potato Rum Pie

Sweet Potato Rum Pie

Ingredients

For Pie Filling:

For Pie Crust:

Instructions

For the Pie Crust:

For Pie Filling:

More Sweet Pies

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Ingredients

For Pie Filling:

For Pie Crust:

Instructions

For the Pie Crust:

For Pie Filling:

More Sweet Pies

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