This Glazed Jamaican Jerk Sweet Potato Pie

 This Glazed Jamaican Jerk Sweet Potato Pie is a bold twist on a Southern classic! 🇯🇲

Creamy roasted sweet potatoes meet warm island spices with a hint of jerk seasoning, all baked in a buttery crust and finished with a glossy brown sugar glaze.

Ingredients

For the Pie

1 unbaked 9-inch pie crust

2 cups mashed roasted sweet potatoes

½ cup unsalted butter, melted

¾ cup light brown sugar

¼ cup granulated sugar

2 large eggs

½ cup evaporated milk

1 tsp vanilla extract

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground ginger

¼ tsp allspice

¼ tsp jerk seasoning (optional, for a subtle kick)

Pinch of salt

For the Brown Sugar Glaze

2 tbsp unsalted butter

¼ cup brown sugar

2 tbsp heavy cream

½ tsp vanilla extract

I remember the first time I tried a slice of Rum Glazed Jamaican Jerk Sweet Potato Pie. Man, it felt like a party in my mouth and an escape from the same old routine. The sweet potatoes are creamy and sweet, then you hit that jerk-seasoning heat, and the rum glaze brings it all together in this crazy-good way.

You can almost smell the spices dancing on your tongue before you even dive in. It makes you pause and remember why cooking can be such a dang good form of self-care. So grab an enamel pot and let me walk you through this midweek rescue plan.

Ingredient rainbow list

Before you dive in, you want everything laid out so you don't freak at the last minute. Here is a quick list of what you'll need to whip up that pie of comfort.

3 large sweet potatoes, peeled, chopped, and boiled until tender

1 teaspoon ground allspice and 1 teaspoon cinnamon for warm depth

2 tablespoons Jamaican jerk seasoning for that tangy heat

¼ cup dark rum to make the glaze shine and sparkle

½ cup brown sugar plus a pinch of salt to balance the flavors

2 large eggs beaten to help bind the sweet potato filling

1 unbaked pie crust in a 9-inch pan ready to hold all that goodness

1 tablespoon melted butter to brush the crust edges for golden crunch

Got everything lined up on your counter? Then you're ready to roll. Don't worry if your jerk seasoning has extra flakes of red pepper; you'll just get a little more kick. This recipe is kinda forgiving so you can tweak the heat level to fit your crew.

One pot flow steps

Here is how you turn those raw ingredients into a Rum Glazed Jamaican Jerk Sweet Potato Pie with minimal fuss. Just follow along and remember to taste as you go.

Step 1: Measure out your sweet potatoes, then boil them in lightly salted water until they're fork-tender, about 15 minutes

Step 2: Drain the potatoes and mash them in the pot with brown sugar, allspice, cinnamon, and a pinch of salt until smooth and dreamy

Step 3 Stir in the beaten eggs, jerk seasoning, and melted butter, then taste a bit; you might want more heat or a dash more sugar

Step 4 Pour the filling into your unbaked pie crust, smoothing the top and crimping the edges to seal everything in

Step 5: In a small bowl, whisk the dark rum with a little extra sugar, then brush that glaze over the top of the pie, nice and even

Step 6: Bake in a preheated oven at 350 degrees until the filling is set and the crust is golden, about 35 minutes

Step 7: Let the pie cool at least 15 minutes, then slice into wedges and watch your friends stare in amazement

Sneak ahead prep tips

Boil and mash sweet potatoes a day ahead and store them covered in the fridge

Mix your dry spices in a jar so you only grab one container when you're ready

Make the rum glaze ahead and keep it chilled to avoid dashing back to the cupboard

Roll out the crust the night before, then cover and chill so it holds shape better

First ladle moment

When that pie first comes out of the oven, the aroma hits you like a warm hug. You gotta let it rest a bit so the filling firms up. I know it's hard to wait, but trust me, this little pause is worth it.

Grab your biggest spoon and dip in right at the edge of the crust; you'll get both flaky dough and sweet-spicy filling all in one bite. You'll notice the glaze has set into a slightly sticky sheen that clings to your fork. It's that dang good.

Table side garnish sparks

You can keep it simple or go full show-off mode. A dollop of whipped cream or a scoop of coconut ice cream works wonders. You could also sprinkle toasted coconut flakes over the top for some extra crunch.

If you're feeling fancy, try a few fresh mint leaves or a dusting of ground cinnamon right before you serve. Those little sparks of color make your slice look like a million bucks even though you know you made it on a regular weeknight.

Rum Glazed Jamaican Jerk Sweet Potato PiePin

Leftover cuddle plan

Leftovers are a gift, really. You can pop a slice in the toaster oven and let it warm back up until the crust is crisp and the filling is gooey. It's almost like a dessert-meets-breakfast situation the next morning.

You could also chop it into cubes, toss with a little oil, and roast in the oven for sweet potato bites. They're perfect as a snack or a side dish for your lunch box. The jerk and rum flavors mellow out a bit, making them kid-friendly too.

Another idea is to swirl chunks of pie into plain yogurt for a quick parfait. Add some granola and fresh fruit to round out the breakfast plate. Don't let any slice go to waste; these leftovers bring comfort well beyond dinner time.

Rum Glazed Jamaican Jerk Sweet Potato Pie

This delightful pie combines the rich flavors of Jamaican jerk seasoning with sweet potatoes, resulting in a unique and indulgent dessert. Topped with a rum glaze, it’s perfect for special occasions or as a delicious treat.

Prep Time 30 minutes

Cook Time 45 minutes

Total Time

1hour hr 15minutes mins

Course

Equipment

1 mixing bowl

1 potato masher or food processor

1 9-inch pie dish

1 whisk

1 measuring cup and spoons

1 baking sheet

1 parchment paper (optional)

1 rubber spatula

Instructions

Preheat your oven to 375°F (190°C).

Peel and chop the sweet potatoes into chunks. Boil them in a large pot of water until soft, about 15-20 minutes. Drain and mash until smooth.

In a mixing bowl, combine the mashed sweet potatoes, brown sugar, coconut milk, melted butter, egg, and vanilla extract. Mix until well incorporated.

Add the Jamaican jerk seasoning, ground cinnamon, nutmeg, and salt to the mixture. Stir until evenly combined.

Pour the sweet potato mixture into the pre-made pie crust, smoothing the top with a rubber spatula.

Place the pie on a baking sheet and bake in the preheated oven for about 30-35 minutes, or until the pie is set and slightly puffed.

While the pie is baking, prepare the rum glaze. In a small bowl, whisk together the dark rum and powdered sugar until smooth.

Once the pie is out of the oven and slightly cooled, drizzle the rum glaze over the top. Allow the glaze to set for about 10 minutes before slicing.

Serve warm or at room temperature.

Copyright © 2025 The Strawberry Union • This website contains affiliate links, which means that if you click on a product link, we may receive a commission in return.

Mother's Day Star Dish is Chicken Curry Soup

 https://www.tasteofhome.com/recipes/curried-chicken-soup/

MENU: 

Appitizers 

Jalapeno Stuffed Green Olives

Sweet Cornichons with garlic pickles

Marinated Artichoke Hearts

Chicken Curry Soup

Hearty Leaf Salad

Fried Green Tomatoes

Jasmine Rice

Pearl Couscous (Dani's favorite)

Pineapple Upside Down Cake

Red Wine, Mint Tea

This Mother's Day, I've decided to skip the typical brunch scene because there's truly nothing like enjoying a home-cooked meal on a quiet Sunday afternoon, surrounded by the warmth of family traditions. I'm so grateful that my daughters are in the Greater Chicagoland area; we have the blessing of seeing each other every week. It warms my heart to know there isn't a weekend that goes by without a visit. My eldest son, on the other hand, is in California, and while I don't see him as often, I cherish our moments together whenever they happen. My second-born son lives in Southern Illinois and makes an effort to drive up every couple of months to connect with us up north. He is such a blessing, serving as the glue that holds our family together. These family gatherings mean the world to me. These memories of family dinners with my own mother ended in 1980.

Chicken Curry Soup Recipe photo by Jena Carlin for Taste of Home

Jena Carlin for Taste of Home

• Curry powder: We use it as the primary flavoring agent, adding warm, aromatic notes to this chicken-and-curry soup. 
  
  
  
• Cayenne pepper: It provides heat and a peppery taste to the curried chicken soup.
• Thyme-
• Chicken breast: We toss the chicken in a flavorful blend of cayenne, salt, and pepper, then sauté it with aromatics to enhance its taste.
• Carrots: The carrots become tender when stewed in the curry chicken soup, adding a sweet bite.
• Sweet red pepper: We chop the pepper into bite-sized pieces for added texture and sweetness in the soup.
• Red Onions: We sauté them to caramelize, which adds rich notes to the soup. Scallops 
• Small salad-sized white potatoes
• Celery- cut into cubes sizes 
• Bell Peppers, orange and green peppers
• Olive oil: Heat your pan before adding olive oil to prevent it from breaking down. The oil helps soften and brown the vegetables in this recipe.
• Garlic: Mincing helps impart more robust garlic flavors in the chicken curry soup. If you want to save time chopping, you can also use garlic paste.
• Chickpeas: To make this soup more filling, we toss in chickpeas for extra protein. The legumes add a buttery, pea-like flavor and a crunchy texture to the broth.
• Chicken broth: We use it as the main liquid to thin out this hearty stew. ( I use Better than Bouillon Roasted Chicken Base, introduced to me by Joyce Mary Mitchell) 
  
  
  
• Diced tomatoes: While you can certainly use fresh tomatoes, we prefer canned ones because they're easier to use and add tons of flavor and vibrant color to your soup.
• Coconut milk: We pour it into the broth to infuse it with creamy, nutty flavors. (optional)
• Cilantro: Garnish the coconut curry chicken soup with cilantro to add bright notes and aromatic bites.

Step 2: Sauté the chicken and vegetables

Heat the oil in a large saucepan over medium-high heat, then sauté the chicken, carrots, red pepper, and onion for 4 minutes. Add the minced garlic and stir for 1 to 2 more minutes, until the chicken is browned and the vegetables are tender.

Step 3: Create the broth and simmer

Once the chicken turns golden brown and the vegetables are tender, stir in the chickpeas, broth, tomatoes, and water. Bring the chicken curry soup to a boil, then reduce the heat and simmer for 30 minutes.

To finish the soup, stir in a few splashes of coconut milk. Serve the soup with a garnish of minced cilantro.

Chicken Curry Soup Recipe Variations

Kick up the heat: Toss in spicy seasonings like dried jalapeños (I used fresh jalapeños), hot paprika, or chili crisp for a fiery kick.

We will add a few spoonfuls over rice or pasta: Try adding a scoop of cooked rice or orzo for a heartier soup.

Get creative with the garnishes: Add a dollop of crème fraîche for a creamy texture. Finish with a sprinkle of parsley or basil for an aromatic touch.

How to Store Chicken Curry Soup

Allow your soup to reach room temperature before refrigerating to ensure even cooling. If you have leftovers, divide the stew into smaller portions and store them in airtight containers. You can keep this dish in the fridge for three to four days. If you've added starch like rice or pasta, store the stew in the fridge and keep the starchy ingredients in a separate container so they don't soak up all the broth.

Can you make chicken curry soup ahead of time?

Cook it according to the instructions, and remember to switch the dial to the "keep-warm" setting once it's finished to prevent overcooking. You can also prepare this dish and store it in the fridge for three to four days, then heat it when you're ready to eat.

1950s-60s: Jamaican “Doctor Bird Cake” features bananas and pineapple.

 

https://www.oliveandmango.com/hummingbird-cake/

Food History

Hummingbird Cake originates from the Southern U.S., but its roots trace back to Jamaica. It was initially called the “Doctor Byrd Cake,” named after Jamaica’s national bird, a type of hummingbird.  Some say the name comes from the fact that the cake is sweet enough to attract hummingbirds, while others think the yellow streaks of banana in the cake look like the feathers of a certain variety of hummingbird. 

The recipe was introduced to American kitchens in the late 1970s through Southern Living magazine, where it quickly became a favorite. This cake is similar to banana bread but with the added indulgence of a rich, creamy frosting, making it a staple for birthdays, holidays, and Sunday dinners.

This Hummingbird Cake follows a traditional method, combining simple ingredients to create a rich, moist cake. The dry ingredients, including flour, sugar, salt, baking soda, and cinnamon, provide structure and warm spice. The addition of eggs, oil, and vanilla ensures a tender texture, while crushed pineapple and mashed bananas add natural sweetness and moisture. The chopped pecans give a delightful crunch.

Unlike traditional cakes, this batter is mixed gently—there’s no need to beat it, which helps maintain a dense, soft crumb. Baked in three layers, this cake is stacked and frosted with a smooth, creamy icing made from cream cheese, butter, powdered sugar, and vanilla. Topped with additional pecans and shredded coconut, the finished cake is both stunning and delicious.

Use very ripe bananas for the best flavor and moisture. Do not drain the pineapple—the juice adds extra moisture to the batter.

Stir the batter gently; overmixing can make the cake dense. Grease and line the cake pans with wax or parchment paper to prevent sticking. Let the cake layers cool completely before frosting to prevent the frosting from melting. Toast the pecans before adding them for a richer, nuttier flavor.

Add a pinch of nutmeg for extra depth of spice. Store the cake in the refrigerator to keep the frosting firm.

Serve at room temperature for the best flavor.

Hummingbird cake originated in Jamaica; some say the name comes from the fact that the cake is sweet enough to attract hummingbirds, while others think the yellow streaks of banana in the cake look like the feathers of a certain variety of hummingbird. 

Teenagers’ Dream Cake -OREO Cookies

Teenagers' Dream Cake starts with a package of OREO Cookies; it must be Oreos, at least in the Bruton family. I made this cake when Jazz was beginning to be a teenager.

A dense and creamy New York-style cheesecake loaded with popular chocolate sandwich cookies seems a teenager's dream come true. I got this recipe from Nicole Perzik, Saratoga California May of 1987. 

You start with a standard crumb crust, using half the package of cookies, then sandwich the rest between two layers of the creamy filling and bake. If the batter is thin (because it is made in a food processor), cookies float up to make a bumpy-looking top. A thicker batter (made with an electric mixer) holds the cookies in the middle.

Chocolate Cooky Cheesecake

1 package (1 ¼ lb.) Oreo cookies

1/3 cup butter or margarine, melted

4 packages (8 oz each) cream cheese, cut into chunks

1-cup of sugar

1/3 cup whipping cream

6-large eggs

2-tablespoons all-purpose flour

2-teaspoons vanilla

In a food processor, whirl ½ a package of the cookies, including filling, until they form fine crumbs (or place cookies in a paper-plastic bag and crush with a rolling pin); mix in butter. Scoop crumbs into a 9-inch cheesecake pan with a removable bottom and press crumbs evenly over the bottom about ½ inches upside down. Chill crust to firm, about 20 minutes.

In a food processor or bowl of an electric mixer, whirl or beat the cream cheese, sugar, and whipping cream at medium speed until smooth. Add eggs, flour, and vanilla; whirl or beat again to blend.

Pour ½ of the cream cheese mixture over the chilled crust. Break the remaining cookies in half and scatter over the mixture, overlapping cookies, if necessary, to use all. Pour the remaining mixture over the cookies. (If you whirl the cream cheese mixture in a food processor, a filling will be thin enough to allow cookies to float to the top during baking. Filling will keep cookies in place if prepared in the electric mixer.)

Bake the cake in a 300-degree oven until the cheesecake is golden on top and jiggles only slightly in the center when gently shaken, about 1 hour and 20 minutes.

Take the cake from the oven and let it cook on a rack. Cover and chill until cold, at least 4 hours, or overnight. Before serving, run a knife between the cake and pan sides; remove the rim. Cut cheesecake into slender wedges to serve. Makes 12 to 16 servings.