Could I add some rum or bourbon to my sweet potato pie?

If you're going to add more than a tbl. or so, you might want to cut back on the milk a little.

 
or sub the evap milk for media crema which is thicker (and OH SO MUCH CREAMIER!), aka table cream

 
I cut back on the milk, big time, and used evap milk, wish I knew where to buy media crema in OKC.

 
I get it at Target.... if you can't find it, Judy-TX posted this recipe to make your own...

Place 1 cup whipping cream in a small saucepan on low. Heat until it is just barely warmed. Do not overheat or the crema won't thicken. Place warm whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) for 8 to 24 hours, or until very thick. Stir well, cover and refrigerate for up to 10 days.

If your kitchen is warm, you can skip the step of warming the whipping cream. If you don't have buttermilk, you can use two tablespoons yogurt with active cultures.

 
I don't like nutmeg - I would sub cardamom. And I would sub brown sugar for the white.

I would also do some candied pecans to sprinkle on top of the whipped cream when you serve it.

 
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