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
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
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.
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!
2
allie @ Through Her Looking Glass says
Scrumptious and festive pie. You have outdone yourselves Tammy and Catherine! A beautiful way to welcome the season....the rum is the perfect touch. XOXO
Shashi at RunninSrilankan says
Catherine - this pie is simply brilliant - so flavorful and festive!
Aimee @ ShugarySweets says
This is gorgeous, I love the decorations on top!! And the flavor combo is genius!
Arman @ thebigmansworld says
Catherine, I'd like to dig into that right now! What a unique combination!
Diane Balch says
This pie is really new to me. I never combined sweet potato and rum. You've gotten me curious. Thanks for bringing this to Weekend Bite and Happy Thanksgiving.
Mummy Tries says
This looks fab and sounds delicious #recipeoftheweek
Coombemill says
I love to write messages on tarts and pie's, this one looks and sounds wonderful #Recipeoftheweek
Joanne T Ferguson says
G'day Looks great! All blog comments appreciated and sharing is caring today!
Cheers! Joanne @ What's On The List #SayGdayParty pinned all submissions this week thx