Drunken Sweet Potato Pie

• (9 1/2 inch) deep dish pie shells↗1
• (15 ounce) canned sweet potatoes, in light syrum drained and rinsed↗1
• cup sugar↗1⁄3 cup
• teaspoon salt↗1⁄2 teaspoon
• teaspoon ground cinnamon↗1⁄2 teaspoon
• teaspoon ground nutmeg↗1⁄2 teaspoon
• eggs↗2
• (12 ounce) can evaporated milk↗1
• cup butter, melted↗1⁄4 cup
• tablespoons spiced rum (Captain Morgans comes to mind)↗2 tablespoons
• teaspoon vanilla extract↗1⁄4 teaspoon

Step-by-step instructions

1. 1

   Heat oven to 400°F.

2. 2

   Place pie crust in 9 1/2" deep dish pie pan; crimp edges. Line crust with foil, fill with pie weights. Bake 15 - 20 minutes or until pale brown on edges and set. Remove foil and weights. Cool on wire rack.

3. 3

   Increase oven temperature to 425°F Mash sweet potatoes in medium bowl. Place in large bowl, along with sugar, salt, cinnamon and nutmeg; beat at medium speed until combined. Add eggs one at a time, beating just until blended. At low speed, beat in evaporated milk, butter, rum and vanilla until smooth.

4. 4

   Pour mixture into crust. Cover edge of crust with foil and bake at 425F for 10 minutes. Reduce oven temperature to 300F and bake 50-60 minutes or until knif inserted in center comes out clean.

5. 5

   Cool completely before cutting.