Spiced Sweet Potato Pies with Rum Cinnamon Cream
Servings Prep Time
12 people 40 minutes
Cook Time
1¾ hours
Servings Prep Time
12 people 40 minutes
Cook Time
1¾ hours
Spiced Sweet Potato Crust
Spiced Sweet Potato Filling
  • 1 – 40oz oz. can of sweet potatoes or bake 3 medium potatoes at 400 degrees for an hour
  • 3 eggs
  • 1 ½C sugar
  • 1t vanilla extract
  • ½t allspice
  • 1/8t baking soda
  • 1/4C heavy cream or evaporated milk
  • 1/4C orange juice
  • T Butterat room temperature
  • 1t RFS Sweetie Pie Blend
Rum Cinnamon Cream
  1. For Spiced Sweet Potato Crust:
  2. Evenly sprinkle ½ t of RFS Sweetie Pie Blend into each of the two pie pans and set aside
  3. For Spiced Sweet Potato Filling:
  4. Pre heat oven to 325 degrees
  5. In a very large bowl, mix the pie filling ingredients with electric beaters until smooth and creamy. Pour and spoon equal amounts of filling into each pie shell.
  6. Place on baking sheet and position on second highest rack in oven. For canned sweet potatoes, bake for 1¾ hours – For oven baked sweet potatoes, bake for 1 hour
  7. Remove cooked pies from oven and evenly sprinkle ½ t of RFS Sweetie Pie Blend on top of filling for each of the two pies while hot
  8. For Rum Cinnamon Cream:
  9. Chill clean bowl and beaters in freezer for 15 minutes.
  10. Place all Rum Cinnamon Cream ingredients into large bowl and whisk at low speed until bubbles form.
  11. Increase to medium speed until beaters change bubbles into soft mixture
  12. Increase to high speed and cream will create soft to stiff peaks. Approximately two minutes total for electric beaters.
  13. Serve cream on top of pie slices
  14. Serves 10 to 12