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Suzanne's Cookbook

Rum Raisin Sweet Potato Pie



Preheat oven to 425 degrees.

Bring rum to a simmer in a small saucepan over medium heat. Add raisins and set aside for 15 minutes.

Using a standard mixer beat the sweet potatoes, sugar, buttermilk, egg orange, vanilla, cinnamon and nutmeg until semi smooth. Stir in the raisins and rum, and pour the filling into the pie shell.

Bake ten minutes, reduce the heat to 350 degrees and continue baking until the filling is set and a knife inserted into the center comes out clean, about 45 minutes longer. Cool on a wire rack before slicing and serving.

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