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Category: Pies - Miscellaneous
Prep Time: Cook Time: Total Time:
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.
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RUM SWEET POTATO PIE
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Category: Pies - Miscellaneous
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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