RUM SWEET POTATO PIE
"This is a rendition of my grandmother's world-famous pie - although she didn't have booze in hers!" says Eddie.
Provided by Eddie Jackson
Categories dessert
Time 3h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Prick the sweet potatoes all over with a fork and place on a rimmed baking sheet; bake until tender, about 45 minutes. Let cool, then peel off the skins and puree the flesh in a food processor until smooth. (You?ll need 2 cups sweet potato puree.)
- Gently roll out the pie dough into a 12-inch round on a lightly floured surface. Ease into a 91/2-inch deep-dish pie dish; fold the overhanging dough under itself and crimp the edges. Line the crust with foil and fill with dried beans or pie weights. Bake until the crust is just golden around the edges, about 15 minutes. Remove the foil and beans and continue to bake until the crust is golden on the bottom, about 15 more minutes. Let cool.
- Combine the sweet potato puree, 1/2 cup granulated sugar, the brown sugar, melted butter, 3 tablespoons rum, the vanilla, cinnamon, ginger, salt and eggs in a large bowl. Beat with a hand mixer until combined. Add the coconut milk and continue to mix. Pour the filling into the pie crust and bake until the filling is set, 1 hour 15 minutes to 1 hour 25 minutes. (Cover the crust with foil if it gets too dark.) Place the pie on a rack and let cool, about 2 hours.
- Pour the heavy cream into a bowl and beat with the mixer until thickened. Add the remaining 3 tablespoons granulated sugar, the remaining 1 tablespoon rum and the orange zest. Whip until stiff peaks form. Serve the pie topped with the whipped cream.
SWEET POTATO BALLS WITH VANILLA RUM SAUCE
I got this recipe from Paula Deen, play around with it some, and added my own concoction of a vanilla rum sauce- Mmmm. Now Paula makes them with giant marshmallow, I prefer the smaller ones (it's a little more work, but it's a better ratio of potato to marshmellow, and they're bite sized!) These are for those people with a bounce-me-off-the-wall-with-all-the-sugar-I-just-consumed sweet tooth. Not for the faint of heart. Blow away your in-laws during the Holidays with this gem. Or stab them with a toothpick, and you've got an awesome hors d'eurve on your hands.
Provided by Super-Wife
Categories Dessert
Time 1h55m
Yield 32 balls, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees.
- Bake the sweet potatoes with the skin ON (brush with oil, poke holes with a fork, and leave in the oven for about 45 minutes)
- Once they finish, peel and mash them. Set oven to 350 degrees.
- Stir in only 2/3 cup of brown sugar, all orange juice, all orange zest and all nutmeg.
- Place coconut in a food processor and leave on for about 30 seconds.
- In a small bowl, combine coconut, granulated sugar and cinnamon.
- Press mashed potatoes around the marshmallow, creating a 1" in diameter ball. The easiest way is to roll it around using both hands. You'll be a pro in no time!
- Roll the balls in the coconut mixture and place in a 9x13 casserole dish.
- Bake for 15-20 minutes.
- Now, while those are cooking, make your drizzling/dipping sauce: In a big pan melt the remaining brown sugar (1 cup) and butter.
- Add rum and heavy cream.
- Put all pecans (optional) in the food processor for about a minute. Then add them to your sauce.
- When the sweet potato balls are done, gingerly drizzle the rum sauce on them, or place the sauce in a condiment cup to the side.
Nutrition Facts : Calories 677.1, Fat 26.2, SaturatedFat 19.2, Cholesterol 47.5, Sodium 217.9, Carbohydrate 112.9, Fiber 4.3, Sugar 95.1, Protein 2.9
RUM AND SWEET POTATO CASSEROLE
This is a yummy recipe! It's really very simple, but so good. You can leave the rum out if you choose. It's great as a take-a-long to pot-lucks, holiday dinners, and just when you might want a change from regular potatoes. I got this on the web.
Provided by FLUFFSTER
Categories Yam/Sweet Potato
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F 175°C.
- Grease a 9x13-inch baking dish.
- In a large bowl, mix the sweet potatoes and sugar. Stir in the eggs. Mix in the milk, vanilla extract, and a half cup of melted butter. Gradually stir in the rum until well blended.
- Transfer the mixture to the prepared baking dish.
- In a medium bowl, mix the brown sugar, pecans, flour and the remaining melted butter (1/3 cup). Sprinkle this mixture over the mashed sweet potato mixture.
- Bake 30 minutes in the preheated oven. Allow to sit at least 10 minutes before serving.
Nutrition Facts : Calories 576.7, Fat 30.8, SaturatedFat 13.7, Cholesterol 99.5, Sodium 295.6, Carbohydrate 68.6, Fiber 2.9, Sugar 54.4, Protein 4.8
SWEET POTATOES WITH RUM
This side dish is decadent with the addition of the rum, but not as sweet as those that use marshmallows. If you substitute the orange juice, add some freshly grated orange zest too, for a real flavour punch.
Provided by Lennie
Categories Yam/Sweet Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Boil the whole, unpeeled, sweet potatoes until tender but not too soft-- it will take anywhere from 20 to 40 minutes depending on the thickness of your potatoes.
- Drain and, when cool enough to handle, peel and slice into 1/4-inch slices.
- Preheat oven to 350F degrees.
- Arrange the slices in an attractive overlapping pattern in a buttered shallow baking dish.
- Dot with butter pieces, then sprinkle with brown sugar and raisins, if using.
- Drizzle the rum over all.
- Bake in preheated oven, uncovered, until bubbly and glazed, about 30 minutes.
SOUTHERN CANDIED SWEET POTATOES
Traditional sweet potato recipe. It is usually served as a side dish.
Provided by Pam Reed
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 1h20m
Yield 12
Number Of Ingredients 7
Steps:
- Peel the sweet potatoes and cut them into slices.
- Melt the butter in a heavy skillet and add the sliced sweet potatoes.
- Mix the sugar, cinnamon, nutmeg and salt. Cover the sweet potatoes with sugar mixture and stir. Cover skillet, reduce heat to low and cook for about 1 hour or until potatoes are "candied". They should be tender but a little hard around the edges. Also the sauce will turn dark. You will need to stir occasionally during the cooking. Stir in the vanilla just before serving. Serve hot.
Nutrition Facts : Calories 396.9 calories, Carbohydrate 79.4 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 7 g, Protein 3.7 g, SaturatedFat 5 g, Sodium 179.5 mg, Sugar 43 g
SPICED RUM SWEET POTATOES WITH PRALINE TOPPING
I have been making these for the last decade. I even make them to drop off at OTHER people's gatherings!
Provided by Pamela Russo
Categories Side Casseroles
Time 45m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees. Grease a 9x13 baking dish.
- 2. In a large bowl, mix the sweet potatoes and sugar.
- 3. Stir in the eggs.
- 4. Mix in milk, vanilla extract, and 1/2 cup melted butter.
- 5. Gradually stir in the rum until well-blended.
- 6. Transfer mixture to baking dish.
- 7. In a medium bowl, mix ingredients for topping. Sprinkle over sweet potato mixture
- 8. Bake 30 minutes in preheated oven. Allow to stand at least 10 minutes before serving.
SWEET POTATO RUM PIE
Steps:
- Preheat the oven to 350 degrees F.
- Gently roll out the pie dough and line a 9-inch, deep pie dish with it. Trim the excess dough from the edges, and set aside.
- Using an electric hand mixer, combine the sweet potatoes, 1/2 cup of the granulated sugar, the brown sugar, butter, 3 tablespoons of the rum, the vanilla, cinnamon, ginger, salt and eggs. Mix thoroughly. Add the coconut milk and continue to mix. Pour the filling into the pie crust and bake until a knife inserted in the center comes out clean, 35 to 45 minutes.
- Place the pie on a rack to cool, about 2 hours.
- Pour the cream in a bowl and whisk with an electric hand mixer. When it starts to thicken, add the remaining 3 tablespoons granulated sugar, the remaining 1 tablespoon rum and the orange zest. Whip until stiff peaks form. Serve the pie topped with whipped cream.
RUM-BAKED SWEET POTATOES
Make and share this Rum-Baked Sweet Potatoes recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°.
- Prick sweet potatoes with a fork and place them on a baking sheet; bake for about 1 hour or until tender when pierced with a fork.
- Remove from oven; when they are cool enough to handle, scoop out the flesh.
- In a bowl, mash the potatoes-it is ok if there are some lumps, the mixture does not have to be a fine puree.
- With a rasp grater or citrus zester, remove zest of both oranges; chop it and set aside.
- Juice the oranges, then stain the juice, pouring it into the potatoes.
- Add in half the zest, half the brown sugar, and half the rum.
- Season to taste with salt and pepper.
- Transfer mixture to a casserole dish; dot the top with butter; sprinkle the remaining brown sugar and rum over the top.
- Bake until heated through, about 30 minutes.
- Just before serving, scatter the remaining zest over the top.
Nutrition Facts : Calories 437.5, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 137.2, Carbohydrate 76.3, Fiber 7.6, Sugar 39, Protein 4
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