Jamaican-Spiced Sweet Potato Rum Pie 🍠🥃

Quick Description:
This is not your average sweet potato pie. Infused with dark rum and a kick of Jamaican jerk spice, it’s creamy, warm, and perfectly balanced between sweet and heat—wrapped in a buttery crust and ready for your next holiday table or cozy Sunday treat.

• Prep Time: 20 minutes

• Cook Time: 50 minutes

• Cooling Time: 15 minutes

• Total Time: ~1 hour 25 minutes

• Servings: 8 slices

• Dietary Badges: Vegetarian, Holiday Favorite

✅ Ingredients

• 2 cups mashed sweet potatoes (about 2 large, cooked & peeled)

• 1 cup brown sugar

• ½ cup heavy cream

• ¼ cup dark rum

• 2 large eggs

• 1 tsp vanilla extract

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• 1 tsp Jamaican jerk seasoning

• 1 pre-made 9-inch pie crust

• Optional: Whipped cream, cinnamon, or warm rum caramel drizzle for topping

🔄 Instructions

1. Preheat Oven:
   Set to 350°F (175°C). Place a baking sheet on the middle rack to catch any overflow.

2. Prepare Potatoes:
   Boil or bake sweet potatoes until fork-tender. Peel and mash until silky smooth—measure 2 cups.

3. Make the Filling:
   In a large bowl, whisk together mashed potatoes, brown sugar, heavy cream, rum, eggs, vanilla, cinnamon, nutmeg, and jerk seasoning. Mix until the filling is completely smooth and velvety.

4. Fill the Crust:
   Pour the mixture into the pre-made crust. Smooth out the top with a spatula.

5. Bake the Pie:
   Bake 45–50 minutes. The center should jiggle slightly but not slosh—think custard, not soup.

6. Cool & Slice:
   Allow to cool for 15–20 minutes before slicing. This helps the pie fully set.

7. Serve:
   Enjoy warm or at room temperature with whipped cream. Want to take it over the top? Add a dusting of cinnamon or drizzle with rum caramel sauce!

Introduction

If you’ve never had your sweet potato pie with a splash of dark rum and a Caribbean spice kick, you’re in for something magical. This pie blends velvety mashed sweet potatoes with rich brown sugar, heavy cream, and Jamaican jerk seasoning for a sweet-meets-savory dessert that steals the spotlight. I made this for Thanksgiving one year, and it’s been requested every single time since.

This is the kind of pie that makes your guests pause mid-bite and say, “Whoa… what’s in this?!” And the best part? It’s surprisingly easy to make with pantry staples and one pie crust shortcut.

🥣 Step-by-Step with Kristy’s Tips

1. Cook Your Sweet Potatoes Right

Baking them whole in the oven brings out their natural sweetness—but boiling works great if you’re short on time.

💡 Kristy’s Tip: Always mash while they’re warm—it’s easier to get that creamy, lump-free texture.

2. Spice & Spike the Filling

Dark rum adds deep caramel warmth, while jerk seasoning surprises with sweet heat. Use a blender or hand mixer to get everything silky smooth.

💡 Trouble getting it smooth? Push it through a mesh sieve—it’s worth it for that custard-like texture.

3. Use the Right Crust

A store-bought pie crust saves time, but feel free to use your favorite homemade version. Blind baking isn’t necessary here—this filling sets up beautifully during baking.

4. Don’t Overbake

When the edges puff slightly and the center gently jiggles, it’s ready. The pie will continue to cook as it cools.

Ingredient Details & Substitutions

Note: Use store-bought jerk spice without too much salt. Or make your own with cinnamon, allspice, clove, and a hint of chili.

Variations & Serving Suggestions

Flavor Variations

• Tropical Twist: Add shredded coconut and lime zest to the filling.

• Extra Spicy: Stir in ⅛ tsp cayenne for an added kick.

• Boozy Finish: Serve with a rum whipped cream (whip 1 cup cream + 1 tbsp rum + 1 tbsp powdered sugar).

Serve With:

• Dollop of whipped cream

• Rum caramel drizzle

• Cinnamon-dusted crust edge for presentation flair

Pair With: A strong cup of coffee, dark roast espresso, or even a splash of Irish cream.

Storage & Make-Ahead Tips

• Make Ahead: Bake the pie the day before and store covered in the fridge.

• Fridge: Keeps 3–4 days, tightly wrapped or in a container.

• Freezer: Freeze for up to 1 month. Thaw overnight and bring to room temperature before serving.

• Reheating: Warm slices in a 300°F oven for 10 minutes or microwave in 20-second bursts.

Nutrition Highlights (per slice, approx.)

• Calories: ~320

• Carbs: 35g

• Protein: 4g

• Fat: 17g

• Fiber: 3g

• Sugar: 23g

• Alcohol Note: Baking removes most alcohol, leaving flavor only.

Allergens: Dairy, Egg, Gluten (from crust)

FAQs

Q: Can I make it alcohol-free?
A: Absolutely. Use 1 tsp of rum extract or substitute with extra cream and vanilla.

Q: Is this kid-friendly?
A: Once baked, the alcohol mostly evaporates—just keep the rum drizzle for grown-ups.

Q: Can I make it vegan?
A: Yes! Use plant-based cream (like coconut milk), a flax egg, and a vegan pie crust.

Q: Why jerk seasoning in dessert?
A: It’s the perfect blend of warm spice and subtle heat. It balances the sweetness and makes every bite sing.

Personal Note from Kristy

I love a classic sweet potato pie—but I adore this version. It feels bold and cozy at the same time, like a hug with a wink. That touch of jerk seasoning is unexpected but totally welcome. It’s the pie I make when I want to impress my foodie friends without spending hours in the kitchen.

More Cozy & Creative Desserts

• W-W Pumpkin Cheesecake Bites

• Maple Roasted Pear Crumble

• Coconut Rum Cream Pudding

• Southern-Style Banana Pudding Jars

Call to Action

Did you give this Jamaican-Spiced Sweet Potato Rum Pie a try? I’d love to hear how it turned out! Drop a comment, rate the recipe, or tag me @KristyCooksW-W on Instagram with your pie pics 🥧💬. Let’s get sweet and spicy together!