Ingredients:
1 (9 1/2 inch) deep dish pie shells
1 (15 ounce) canned sweet potatoes, in light syrum drained and rinsed
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs
1 (12 ounce) cans evaporated milk
1/4 cup butter, melted
2 tablespoons spiced rum ( Captain Morgans comes to mind)
1/4 teaspoon vanilla extract
Directions:
Heat oven to 400 F.
Place pie crust in 9 1/2″ deep dish pie pan; crimp edges. Line crust with foil, fill with pie weights. Bake 15 – 20 minutes or until pale brown on edges and set. Remove foil and weights. Cool on wire rack.
Increase oven temperature to 425 F Mash sweet potatoes in medium bowl. Place in large bowl, along with sugar, salt, cinnamon and nutmeg; beat at medium speed until combined. Add eggs one at a time, beating just until blended. At low speed, beat in evaporated milk, butter, rum and vanilla until smooth.
Pour mixture into crust. Cover edge of crust with foil and bake at 425F for 10 minutes. Reduce oven temperature to 300F and bake 50-60 minutes or until knif inserted in center comes out clean.
Cool completely before cutting.
Servings: Serve
Time preparation: 15 min.
Time total: 105 min.