Sweet Potato Pie with Oat Cookie Crust and Rum Whipped Cream

I doubt this is the most popular point of view, but sweet potato pie kicks pumpkin pie’s ass EVERY time.  Don’t tar and feather me, please.  It’s just the truth.  Accept it.

Don’t get me wrong.  I love pumpkin pie.  Whenever there’s an option, though, I will pick sweet potato over pumpkin always.

Given my above-stated stance, you know I went crazy when sweet potatoes were on sale last week for $0.59/lb.  Sweet potato veggie burgers, tater tots, pies, savory tarts, casseroles, and soups were all planned out in my head.

Of course, I just made three of the same pie instead.  I won’t bore you with the details of each recipe tested (because none yielded embarrassing, semi-pornographic results like last week’s Bourbon Soaked Apple Gingerbread Cake).  Just know that this one was the hands-down winner.

And in case you were wondering, the rum whipped cream is mandatory.

(I mean, why would you not want rum whipped cream?!)

Sweet Potato Pie with Oat Cookie Crust and Rum Whipped Cream

 

Ingredients

For the oat cookie crust

• 1-1/4 cups quick oats
• ¾ cup all purpose flour (or use an additional ¾ cup quick oats)
• ¼ light brown sugar
• ¼ granulated sugar
• ¾ tsp cinnamon
• pinch of salt
• 10 tbsp (1 stick + 2 tbsp) unsalted butter, melted

For the filling

• 2 cups cooked and mashed sweet potato
• ¾ cup buttermilk
• 1 cup granulated sugar
• 2 eggs, lightly beaten
• 3 tbsp unsalted butter, melted and cooled
• 1 tbsp apple cider vinegar
• 1-1/2 tsp vanilla extract
• 1 tsp cinnamon
• ¼ tsp allspice
• ¼ tsp salt

For the rum whipped cream

• ½ cup heavy cream
• 2 tbsp granulated sugar
• 1-1/2 tbsp dark rum

Instructions

For the oat cookie crust

1. Preheat the oven to 350 degrees F. Grease a 9-inch pie dish; set aside.
2. Whisk together the flour, oats, light brown sugar, granulated sugar, cinnamon, and salt. Add the melted butter and stir until the mixture is evenly coated.
3. Press the mixture into the bottom and up the sides of the pie dish. Bake for 15 minutes and then cool on a wire rack. Prepare the filling while the crust is cooling.

For the filling

1. Beat* together the sweet potato and buttermilk until combined. Add the sugar, eggs, butter, vanilla extract, cinnamon, allspice, and salt, and continue beating until combined. Pour the filling into the pie crust and bake for 30-40 minutes until a toothpick inserted comes out clean. Be careful not to overbake.

For the whipped cream

1. Whisk together the heavy cream and granulated sugar until soft peaks form. Add the rum 1 tbsp at a time and continue whisking just until stiff peaks form.

*I tested the recipe using both a handheld rotary mixer and an immersion blender. Both worked remarkably well.

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