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
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
Une recette qui donne l'eau à la bouche...
ReplyDeleteJ'ai goûté pour la première fois la patate douce cet hiver au Sénégal.. C'est excellent.
Gros bisous
This pie looks delicious Sherry. I like the Caribbean twist! Thanks for sharing, I’ll add this to my recipes.
ReplyDelete~Emily
The French Hutch
It almost looks too pretty to eat...LOL!
ReplyDeleteFarmhouse hugs,
Cindy
Wow, this pie sounds delicious. I love the addition of rum. xo
ReplyDeleteLooks and sounds delicious!
ReplyDeleteLinda
This looks so good. I wish I could taste it. I love Rum baked into food. Hope your doing well.
ReplyDeleteThis sounds SO delicious, Sherry! I like the rum addition.
ReplyDeleteXO,
Sheila
Oooh, this looks delicious! I love the tropical spin you put on it. I bet it's Yummy!
ReplyDeleteDanielle
Thanks for sharing this. I just put by a whole bunch of sweet potatoes. What a nice way to use them. :)
ReplyDeletemmmm,mmmmmm x
ReplyDeleteLooks so delicious....I'm going to have to make this! I would love for you to link up at SHOW-licious Craft Showcase.
ReplyDeleteJust follow the link....http://sew-licious.blogspot.com/2013/04/show-licious-craft-showcase-26.html.
Marti
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!
ReplyDeleteStay safe in the weather heading our way!
Delicious!
ReplyDeleteHey Sherry, love that wonderful blue and white! just linked up, thanks so much for hosting!
ReplyDeleteSherry, 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!
ReplyDelete