Tuesday, April 9, 2013

Sweet Potato Pie

Normally I would consider this a fall or winter pie.  But, today I am making it with a tropical twist, Caribbean spiced rum.  So, don't let this overlooked vegetable stay off your menu in the spring or summer.  This pie is similar to pumpkin but, this a lot lighter and a bit more fluffy due to the whipped egg whites folded in.

2  9-inch unbaked pie shells (traditional size)
2 large sweet potatoes (boiled then pureed to equal 1 1/2 cups)
1 cup of brown sugar
2 tablespoons light molasses
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
3 eggs separated (yolks from whites)
1-12 ounce can Milnot
2 ounces Puerto Rican rum


Preheat oven to 400 degrees.  Peel and cube sweet potatoes and cook till soft in boiling water.  If pie shells store bought thaw on counter.  When sweet potatoes cooked drain water and puree with hand held speed mixer.  Measure out 1 1/2 cups of puree place in large mixing bowl.  Add brown sugar, molasses, cinnamon, ginger, salt, cloves, and nutmeg.  Mix in 3 slightly beaten egg yolks, the Milnot, and the rum.  Beat the egg whites until stiff and fold into the other ingredients.  Pour into two unbaked pie shells.  Bake 40 minutes with edges covered with foil until last 20 minutes.  It is done when a toothpick comes out clean.  
 
Recipe adapted from Food Favorites of St. Augustine
Serves 16
Sherry
I will link this to:


Foodie Friday at Rattlebridge Farm 
Strut Your Stuff Saturday at Six Sisters Stuff 
Homemaking Linkup at Hope In Every Season 
Finding the Pretty & Delicious Linky at Your Home Based Mom  
On the Menu Monday at Stonegable 
Rooted in Thyme Simple and Sweet Fridays
A Pinteresting Party  at Tutus & Tea Parties

Wow Us Wednesday at Savvy Southern Style 
Show-Licious Craft Showcase at Sew-licious Home Decor

15 comments:

martinealison said...

Une recette qui donne l'eau à la bouche...
J'ai goûté pour la première fois la patate douce cet hiver au Sénégal.. C'est excellent.
Gros bisous

The French Hutch said...

This pie looks delicious Sherry. I like the Caribbean twist! Thanks for sharing, I’ll add this to my recipes.

~Emily
The French Hutch

Old Time Cindy said...

It almost looks too pretty to eat...LOL!
Farmhouse hugs,
Cindy

Barbara F. said...

Wow, this pie sounds delicious. I love the addition of rum. xo

Linda Walker said...

Looks and sounds delicious!
Linda

Rea said...

This looks so good. I wish I could taste it. I love Rum baked into food. Hope your doing well.

The Quintessential Magpie said...

This sounds SO delicious, Sherry! I like the rum addition.

XO,

Sheila

Danielle Giannandrea said...

Oooh, this looks delicious! I love the tropical spin you put on it. I bet it's Yummy!

Danielle

Aunt B said...

Thanks for sharing this. I just put by a whole bunch of sweet potatoes. What a nice way to use them. :)

Jeanette Ann O'Donnell said...

mmmm,mmmmmm x

Marti @ Sew-Licious Home Decor said...

Looks so delicious....I'm going to have to make this! I would love for you to link up at SHOW-licious Craft Showcase.

Just follow the link....http://sew-licious.blogspot.com/2013/04/show-licious-craft-showcase-26.html.

Marti

Sue (Someones Mom) said...

Yum...could you just drop some off at my house? I also think of this more as a winter pie, but why not now? I've made many pumpkin pies, but never a sweet potato pie. Looks really good!

Stay safe in the weather heading our way!

Micupoftea~ said...

Delicious!

Debra Oliver said...

Hey Sherry, love that wonderful blue and white! just linked up, thanks so much for hosting!

Rattlebridge Farm said...

Sherry, I'm so glad to see this wonderful pie. I could make--and eat--it year-round. Love how you added a Caribbean spin. Genius!

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