Sweet Potato and Rum Pie

Ingredients:

• 600 g sweet potatoes (3 medium tubers)
• 1 sheet chilled pie dough
• Premium flour for work
• 0.5 cup + 3 tablespoons granulated sugar
• 0.5 cup dark brown sugar
• 60 g unsalted butter, melted
• 1/4 cup dark rum
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/4 tsp. chopped peeled ginger root
• A pinch of coarse salt
• 2 large eggs
• 1 cup canned coconut milk
• 1 cup chilled heavy cream
• 1/4 tsp. grated orange zest

Preparation:

1. Preheat oven to 350°F (175°C). Prick the sweet potatoes with a fork and place them on a rimmed baking sheet; roast until tender, about 45 minutes. Let cool, then peel and puree the flesh in a food processor until smooth. You'll need 2 cups of sweet potato puree.
2. On a lightly floured work surface, carefully roll the pie dough into a 12-inch (30-cm) circle. Transfer it to a deep 9-inch (23-cm) pie pan; fold the overhanging dough under and crimp the edges. Line the crust with foil and fill with dried beans or pie weights. Bake until the edges are golden brown, about 15 minutes. Remove the foil and pie weights and continue baking until the bottom is golden brown, about 15 minutes more. Let cool.
3. In a large bowl, combine the mashed sweet potatoes, 1/2 cup sugar, brown sugar, melted butter, 3 tablespoons rum, vanilla extract, cinnamon, ginger, salt, and eggs. Beat with a hand mixer until smooth. Add the coconut milk and continue mixing.
4. Spread the filling over the crust and bake until set, 1 hour 15 minutes to 1 hour 25 minutes. If the crust is burning, cover it with foil. Place the pie on a wire rack and let cool, about 2 hours.
5. Pour the heavy cream into a bowl and beat with a mixer until thick. Add the remaining 3 tablespoons of sugar, the remaining 1 tablespoon of rum, and the orange zest. Beat until stiff peaks form. Serve the pie with whipped cream.