3 cups mashed roasted, sweet potatoes or yams
8 oz cream cheese, at room temperature
1/2 cup sugar
1 egg, at room temperature
1 teaspoon Saigon cinnamon
1 tablespoon dark rum
1/4 teaspoon allspice
1/4 teaspoon nutmeg
Preheat oven to 375. In a large bowl, combine all ingredients until will mixed. Stir in egg. Pour into a prepared pie shell, it is excellent with sweet potato chip pie crust. Smooth surface with the back of a spoon or spatula. Bake 20 minutes.
I apologise for the slightly odd picture, I was a bit under the weather when I made this pie and didn’t take many shots but it was so good, I really wanted to share it with you all. As you might know, I am not a big fan of sweet potatoes for dinner but I am happy to eat them in desserts. I am a bit picky though; I hate when I bite into a sweet potato pie and it is either way too sweet or just tastes like mashed sweet potatoes. Not an issue here. It is creamy but not terribly rich or cheesecake-y and sweet potato-y without being heavy. The perfect midwinter dessert.