Pumpkin pie is one of those items that I stopped making for our Thanksgiving dinner a few years back. Don’t get me wrong, I love pumpkin!
But we have it all the time and I use it in a lot of different applications. Sweet potatoes were something that was completely traditional for Scott to have at Thanksgiving so we couldn’t skip them.
What to do? They had to be part of the menu yet as a side dish would put us way over the edge.
I decided to remove them as a side dish and return them as dessert.
This has worked out very well! We’re still getting sweet potatoes for the big day but not as a sticky gross mess (sorry but that whole marshmallow thing needs to go!). Instead it’s served up in pie form!
And if you’ve got folks who claim they hate pumpkin (GASP!) you can serve them this instead!
This year I experimented a little and added a crumb topping and some good rum into the mix.
Andrea’s Rum and Sweet Potato Pie
For The Crust:
- 2C Whole Wheat Pastry Flour
- 1/4C Coconut Oil
- 1TBSP Light Olive Oil
- 1/2TBSP Sugar
- Cold Water
Combine flour, oils, and sugar into a food processor. Pulse and slowly add in the cold water, 1/4C at a time. Pulse until the mixture comes together and starts to form a ball. The mixture should be easy to handle and come out of the food processor without sticking. Wrap dough in plastic wrap and place in the fridge for at least two hours. Can be made up to two days ahead of time.
For the Filling:
- 1, Very Large Sweet Potato
- 2TBSP Butter, room temperature
- 1/4C Whole Wheat Pastry Flour
- 1/4C Dark Rum
- 1tsp Ground Cinnamon
- 1/4tsp Ground Clove
- 1TBSP Molasses
- 2TBSP Brown Sugar, Packed
- 2tsp Vanilla Extract
- 1/2tsp Baking Powder
Preheat oven to 400 degrees. Poke holes in the sweet potato and place on a greased baking sheet. Bake until a knife can be inserted easily. Remove from oven and allow to cool completely. Remove the outer skin and place sweet potato into a bowl for your stand mixer. Add all the remaining ingredients for the filling and mix until everything is well blended.
For The Topping:
- 1C Pecan Halves
- 1C Oats
- 1/4C Rum
- 1TBSP Brown Sugar
- 1TBSP Butter
Combine all ingredients in a food processor and pulse until it resembles a crumble mixture.
Assembling and Baking:
Preheat oven to 350 degrees. Pull out a 9inch pie pan and grease using nonstick spray or olive oil. Roll out pie dough until it’s about 1/4inch thick. Place and fit into pie pan. Crimp the edges and use a fork to poke holes in the bottom to allow steam to escape. Add filling and smooth the top. Sprinkle crumble topping on top using all of the mixture.
Bake for about 25-30 minutes. A toothpick inserted will come out clean. Remove and allow to cool completely before slicing and serving.
Serve and enjoy!
This pie went over very well this year! The crust was flavorful but since I used whole wheat pastry flour, it had some great chew to it. I like pie crusts to have some heft and not be too much like a pastry.
The rum was extremely prominent in this pie! Next time I would probably leave out the rum in the crumble topping but feel free to play around with it and see what you like! I would probably add a little bit more olive oil or butter to the topping as well so it has a little bit more moisture to it.
Leftovers can be frozen and pulled out when you feel like a little slice of the holidays is necessary.
Have fun guys, and remember, always play with your food! Enjoy!