Name: Glazed Jamaican Jerk Sweet Potato Pie
Ingredients: 2 cups mashed sweet potatoes (about 2 large sweet potatoes, cooked and peeled); 1 cup brown sugar (for caramel-like depth); ½ cup heavy cream (adds richness); ¼ cup dark rum (for a warm, molasses-y note); 2 large eggs (helps bind the filling); 1 tsp vanilla extract; 1 tsp ground cinnamon; ½ tsp ground nutmeg; 1 tsp Jamaican jerk seasoning (for that signature sweet-heat punch); 1 pre-made 9-inch pie crust; Whipped cream (optional)

Ingredients

Scale

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

1 cup brown sugar (for caramel-like depth)

½ cup heavy cream (adds richness)

¼ cup dark rum (for a warm, molasses-y note)

2 large eggs (helps bind the filling)

1 tsp vanilla extract

1 tsp ground cinnamon

½ tsp ground nutmeg

1 tsp Jamaican jerk seasoning (for that signature sweet-heat punch)

1 pre-made 9-inch pie crust

Whipped cream (optional)

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Instructions

Preheat Oven
- Set oven to 350°F (175°C) and place a baking sheet on the middle rack (to catch any overflow).

Prepare Sweet Potatoes
- Boil or bake sweet potatoes until tender, peel, and mash until smooth. Measure out 2 cups.

Mix the Filling
- In a large mixing bowl, combine the mashed sweet potatoes with brown sugar, heavy cream, dark rum, eggs, vanilla, cinnamon, nutmeg, and jerk seasoning.
- Whisk or blend until completely smooth and velvety.

Assemble the Pie
- Pour the filling into the pre-made pie crust, spreading it evenly with a spatula.

Bake
- Bake for 45–50 minutes, or until the filling is set (a slight jiggle in the center is okay) and the top is lightly golden.

Cool & Slice
- Let the pie cool for at least 15 minutes before slicing. This allows the filling to set fully.

Serve
- Serve warm or at room temperature, topped with whipped cream if desired. A dusting of cinnamon or a drizzle of warm rum caramel sauce would take it even further.