1. Preheat the oven to 400 F. Scrub the sweet potatoes and put them in a baking dish. Roast until very soft, about 40 minutes. Remove the pan from the oven and reduce the heat to 350 F. (You can roast the sweet potatoes up to 2 days ahead.) When the sweet potatoes are cool enough to handle, peel them and puree the flesh in a food processor. (Alternatively, you can mash them with a potato masher and stir in the remaining ingredients by hand.) You should have 2 cups.
2. Add the sugar and the eggs or egg substitute and process until smooth. Add the milk, cinnamon, ginger, cloves, nutmeg, rum, and vanilla, and process to mix. Spoon the filling into the pie shell.
3. Bake until the filling is set, 20 to 30 minutes. Transfer to a wire rack to cool. Cut into 8 or 10 wedges to serve.
Calories From Fat 2 Protein 6 Carbohydrates 58 Calories 274
Dietary Fiber 4 Calcium 137 Iron 2 Sodium 56 Vitamin A 131 Vitamin C 39
This recipe has been added to the following public cookbooks:
Devilish Desserts,
JO'S RECIPES
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