Instructions
Step 1: Preheat oven to 350°F (175°C).
Step 2: In a large bowl, whisk together mashed sweet potatoes, granulated sugar, eggs, evaporated milk, melted butter, vanilla extract, cinnamon, allspice, ginger, nutmeg, and cayenne pepper until smooth.
Step 3: Pour the mixture into the prepared graham cracker crust and smooth the top.
Step 4: Bake for 45–50 minutes, or until the center is set and a toothpick inserted comes out clean. Let pie cool completely.
Step 5: Meanwhile, make the rum glaze: In a small saucepan, combine brown sugar, heavy cream, and dark rum. Bring to a simmer over medium heat and cook for 3–4 minutes, stirring constantly, until thickened.
Step 6: Once pie is cool, pour the warm rum glaze evenly over the top. Let the glaze set before slicing.
Step 7: Serve as is or with a dollop of whipped cream.
Storage Information
Refrigerate any leftovers, covered, for up to 4 days. Serve chilled or at room temperature. The pie can also be made a day ahead. Freezing is not recommended due to the texture of the glaze and filling.
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