Shelly's Recipe

RUM SWEET POTATO PIE

Category: Pies - Miscellaneous

1 prepared pie crust

Filling
1/2 cup softened butter
1 1/4 cup mashed, cooked sweet potatoes
3/4 cup packed brown sugar
1/4 tsp salt, nutmeg and ground cloves
1/2 tsp ground cinnamon
3 eggs, lightly beaten
1 (5 oz) can evaporated milk
3 tbsp dark rum

Topping
1/4 cup softened butter, flour and packed brown sugar
1/2 cup coarsely chopped pecans

Filling: Blend potatoes with butter until smooth. Add next 5 ingredients. Mix well and add remaining ingredients. Mixture should be smooth.

Topping: Cut butter into sugar and flour until mixture resembles coarse crumbs. Toss with pecans. Preheat oven to 375. Pour filling into pie crust and sprinkle with topping. Bake for 40 minutes or until top is golden brown and a knife inserted into middle of pie comes out clean. Cool on rack to room temperature before serving.