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
Linda@There and Back Again says
Oh I love the idea of adding rum to this pie! It would give it a grown-up taste.
Catherine says
Dear Linda, It is a nice pie to serve and not too heavy after the holiday meal.
Thank you for visiting. xo Catherine
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?
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
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
Catherine says
Yes, it would definitely work with pumpkin pie as well Dave; in fact it would be wonderful. Catherine
Jill says
This sounds SO good, and I love the fun pie crust letters 🙂 Pinned!
JayanthiSindhiya says
Fabulous pie,looks super
Catherine says
Thank you. Catherine
Cakelaw says
This pie looks devine - yum!
Catherine says
Thank you. Catherine
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 🙂
Catherine says
Thank you Dottie. xo Catherine
sandie says
I have to tell y ou that is one gorgeous pie!
Catherine says
Thank you Sandee. xo Catherine
Comedy Plus says
I'll pass on the rum, but the pie looks and sounds really great.
Have a fabulous day. Big hugs. ♥♥♥
Catherine says
Thank you Sandee. xo Catherine
Silvia Brisi says
Delicious Catherine!! Really tasty!!
Catherine says
Thank you Silvia. xo Catherine