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Sweet Potato Rum Pie

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Living the Gourmet: Sweet Potato Rum Pie
With Thanksgiving just around the corner, this Sweet Potato Rum Pie is a nice departure from the classic Pumpkin Pie.

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!

Living the Gourmet: Sweet Potato Rum Pie

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Sweet Potato Rum Pie

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★★★★★

5 from 3 reviews
  • Author: Living the Gourmet
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 1x
  • Category: Dessert

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:

  1. 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.
  2. Wrap in plastic and refrigerator for about 30 minutes.
  3. 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.
  4. With the left over dough, roll out and cut desired shapes to top the pie.

For Pie Filling:

  1. Preheat oven to 350 degrees F. Roast sweet potatoes with the skin until tender.
  2. Once the sweet potatoes have cooled completely, peel and place in the food processor.
  3. Add sugar, sour cream, rum, molasses, cream cheese, vanilla and eggs to the sweet potatoes. Blend until creamy and smooth.
  4. 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.
  5. Let cool before placing in the refrigerator. Serve chilled and if desired with whipped cream.
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Living the Gourmet: Sweet Potato Rum Pie
Enjoy with Love,
Catherine
xo

**I received this product for review. All opinions expressed are my own.

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Reader Interactions

Comments

  4. Dottie Sauchelli Balin says

    Dear Tammy and Catherine, Oh my this is so luscious looking, I can just taste this pie. I enjoy sweet potato pie and this recipe sounds like it was tuned up a notch, especially with the rum added. Simply delicious and I love the way Tammy put the leftover crust in the shapes as well as the message “Give Thanks.” A nice touch….I am really not a coffee person, but I do enjoy a cup once in a while. But this blend of Millstone Coffee sounds really like it would hit the spot, especially with this slice of pie. Thanks for sharing…this one…Have a great blessed week…Dottie 🙂

    Reply

  8. Big Daddy Dave says

    Catherine, Sweet potato pie with rum… That has to kick it up a notch! It would probably work with pumpkin pie as well. Take Care, Big Daddy Dave

    Reply

  9. Jerry E. Beuterbaugh says

    Alas, I don’t know when it actually happened, but I seem to have lost my taste for sweet taters, and I have never been a fan of rum–despite absolutely loving molasses. Of course, you can make up for failing to make something that I would love by sending another slab of your fabulous ribs my way. Just don’t use the same shipping company as before–okay?

    Reply

    • Catherine says

      Ah, dear Jerry this pie is not overly sweet and I think perhaps you might like it. The ribs did not make!!! I will remake them with molasses and I will not use the pony express this time!
      Thank you for your visits, Jerry. Catherine

      Reply

  17. grace says

    sweet potato bourbon pie–seen it a hundred times before. rum sounds much better anyway, i guess because it doesn’t make me sick to my stomach. 🙂

    Reply

  21. 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

    Reply

  24. 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.

    Reply

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