Rum Raisin Sweet Potato Pie

Even though Thanksgiving is just over a month away for those of us in the U.S., I like to get an early start on what I plan to serve. Though we live far enough away from extended family that getting together for Thanksgiving doesn’t happen very often, we still put on a big feast for our family of five, including turkey, sides and of course, dessert!

This particular recipe, because it includes rum soaked raisins, may be just a late-night, no kids dessert for me and my husband, but that’s ok. After a day of cooking and standing around an oven and stove, kicking back after the kids are in bed with a sweet and savory treat and maybe a good movie is the perfect way to wrap up our favorite holiday.

If you want to make this so everyone can enjoy it, the raisin can be soaked in a bit of warm water instead.

Rum Raisin Sweet Potato Pie
from Recipezaar

1 cup sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 cups sweet potatoes, cooked and mashed
1 egg
1 tablespoon orange zest
1/2 teaspoon vanilla bean seeds
1/2 cup buttermilk
1 cup dark raisin, soaked 2 hours in 1/4 cup dark rum
1 pie shell

~ Preheat the oven to 425.

~ Combine all the ingredients except the raisins and rum and pie shell in a large mixing bowl.

~ Mix on medium speed with an electric mixer until the texture is smooth.

~ Fold in the raisins and rum, then pour into pie shell and bake for 10 minutes.

~ Reduce the temperature to 350. Bake for an additional 45 minutes or until the filling is set. Cool on a wire rack.

[image: flickr]