• Peel sweet potatoes and cut into medium sized pieces; boil in water until soft, approximately 30-45 minutes. When ready, drain water and set aside to cool.
• While potatoes are boiling, take butter out of refrigerator and leave it set to soften.
• Preheat oven at 350°F.
• In a bowl add eggs, milk, rum, vanilla extract, sugar, and optional cinnamon and nutmeg (if using). Mix. Set aside.
• Put sweet potatoes into blender. Add egg, milk, vanilla extract, sugar, cinnamon and nutmeg mixture. Mix.
• Add softened butter to the blender. Mix so that everything is blended together and smooth. To this add the inside of the vanilla bean and fold in with fork or spoon.
• Butter a baking pan. Add the mixture.
• Bake in preheated oven at 350°F for 45 minutes to 1 hour, until golden brown on top. When ready remove from oven. If watery, can drain excess liquid into the sink by holding the pan at an angle carefully, so not to burn your hands or to allow the sweet potato cake to move.
• Can be eaten hot or warm or cold. If cold, allow it to chill in the refrigerator for approximately 4 to 5 hours.

Optional Coconut Whipped Cream Topping.

• Chill one can of coconut cream until the cream becomes hard and separates from the liquid. Empty the hard cream into a bowl (if using an electric hand mixer), or a blender or NutriBullet. Add one teaspoon vanilla extract and 1-2 drops liquid stevia. Mix/blend until it is a creamy consistency. It is now ready to scoop onto your piece of pie. If you have remainder leftover, can store in refrigerator but blend again when ready to eat in order for it to become creamy again.