3poundssweet potatoesabout 3 large to yield 2 cups mashed
¼cupheavy whipping cream
¼cuplight brown sugar
½teaspoonkosher saltI use Diamond Crystal
4tablespoonsunsalted butter, melted
Preheat oven to 400º.
Pierce sweet potatoes several times with fork, place on foil or parchment lined baking sheet and roast until very tender, about 1 to 1¼ hours.
Remove from oven, cool slightly to handle and then remove skin and scoop flesh out to large bowl and mash. You should have 2 cups of mashed sweet potatoes.
Increase oven temp to 425º.
Add remaining ingredients to mashed sweet potatoes, using a hand mixer beat until smooth.
Pour filling carefully into frozen pie shell and place on a baking sheet. Bake in center of oven for 10 minutes, then reduce heat to 300º and bake another 50 to 60 minutes until the filling is firm and set but still a little jiggly in the center.
Remove to rack and let cool completely. Store covered in refrigerator and serve with whipped cream.
Line a baking sheet with foil or parchment paper, the sweet potatoes will caramelize and bubble and drip their sugary syrup as they roast.
Use a frozen pie shell, no need to thaw or par-bake. I recommend baking the pie on a baking sheet so it's stable and you have a sturdy vessel to put it in and out of the oven.
You can omit the heavy cream and use all milk (1¼ cups) if you'd like. Be sure to use low-fat (2%) or whole milk, not skim.
You can swap out the rum for bourbon. If you omit it altogether, add a teaspoon of vanilla instead.