Prep 15 mins
Cook 1 hr 30 mins
Found this one in "Cooking Pleasures" magazine. This would be great for Thanksgiving or Christmas...great for any fall gathering really. Hope you like it!
- 1 (9 1/2 inch) deep dish pie shells
- 1 (15 ounce) canned sweet potatoes, in light syrum drained and rinsed
- 1⁄3 cup sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 2 eggs
- 1 (12 ounce) can evaporated milk
- 1⁄4 cup butter, melted
- 2 tablespoons spiced rum (Captain Morgans comes to mind)
- 1⁄4 teaspoon vanilla extract
- Heat oven to 400°F.
- Place pie crust in 9 1/2" deep dish pie pan; crimp edges. Line crust with foil, fill with pie weights. Bake 15 - 20 minutes or until pale brown on edges and set. Remove foil and weights. Cool on wire rack.
- Increase oven temperature to 425°F Mash sweet potatoes in medium bowl. Place in large bowl, along with sugar, salt, cinnamon and nutmeg; beat at medium speed until combined. Add eggs one at a time, beating just until blended. At low speed, beat in evaporated milk, butter, rum and vanilla until smooth.
- Pour mixture into crust. Cover edge of crust with foil and bake at 425F for 10 minutes. Reduce oven temperature to 300F and bake 50-60 minutes or until knif inserted in center comes out clean.
- Cool completely before cutting.
Loved the twist of using the rum for that little extra flavor in the sweet potato pie. Made as directed, except I used fresh sweet potatoes.