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