Eggnog Sweet Potatoes Recipes

EGGNOG SWEET POTATO PIE

Steps:

• Carefully spread caramel topping over bottom of pastry shell; set aside. In a small bowl, combine the sweet potatoes, eggnog, egg, butter and vanilla. Stir in the sugars and cinnamon. Carefully spoon over caramel layer. , Bake at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer. , Meanwhile, in a small bowl, combine the coconut, flour and brown sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over pie. , Bake for 10-15 minutes or until a knife inserted in the center comes out clean and topping is golden brown (cover edges with foil if necessary to prevent overbrowning). Cool on a wire rack. Store in the refrigerator.

EGGNOG SWEET POTATO CASSEROLE

Steps:

• In a large bowl, combine the potatoes, eggnog, raisins, sugar and salt. Transfer to a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over top., Bake, uncovered, at 350° for 30-35 minutes or until heated through.

SWEET POTATO PONE WITH EGGNOG WHIPPED CREAM

Steps:

• Preheat the oven to 350 degrees F. Lightly spray a 9-by-9-inch baking dish with nonstick cooking spray.
• Whisk together the butter with the sugar and molasses in a large bowl. Whisk in the eggs, half-and-half and vanilla until smooth. Whisk in the salt, spices, orange zest and orange juice. Fold in the sweet potatoes. Pour the mixture into the prepared baking dish, then smooth the top and cover with foil.
• Bake until the center is set and the potatoes are soft, about 40 minutes. Remove the foil and bake until caramelized on top, another 10 minutes. Cool to room temperature, about 30 minutes, and serve with Eggnog Whipped Cream.
• Add the heavy cream and confectioners' sugar to the chilled bowl of a stand mixer fitted with the whisk attachment (or a chilled large bowl if using a hand mixer) and whisk on high speed until stiff peaks form, about 2 minutes. Gently fold in the eggnog and nutmeg, being careful not to break the whipped cream.

MELLINA'S EGGNOG SWEET POTATO PIE

Steps:

• 1. For crust, mix vanilla wafers and the sugars in a food processor, while drizzling in the butter. Mix until well blended. Press into the sides and bottoms of 2 deep dish 9" pie pans and set aside.
• 2. In a large bowl, combine sugars and nutmeg. Mix well. Stir in mashed sweet potatoes. Add eggnog, beaten eggs, butter, vanilla and salt. Mix until smooth. (I recommend tasting the filling to make sure it's sweet enough. Every now and then you'll get a batch of sweet potatoes that aren't too sweet and require more sugar).
• 3. Pour filling mixture into the two cookie crusts and bake at 375° for 30-35 minutes until filling sets.

SWEET POTATO EGGNOG CASSEROLE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Mix sweet potatoes, eggnog, butter, sugar, salt, ginger, clove, orange zest, and pecans in a large bowl. Pour into a 2-quart baking dish.
• Bake in the preheated oven until heated through and golden on top, about 40 minutes.

EGGNOG SWEET POTATO PIE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350 F. Line a pie dish with the pie dough and crimp edges. Place sweet potatoes in a stock pot and cover with water by at least 2 inches. Bring to a boil and cook for 20 minutes or until very tender. Drain and allow to cool before handling. Peel and discard skins. Place the sweet potatoes in a large bowl and break up and mash using a spoon. Begin adding the remaining ingredients, mixing as you add until well combined. Use either a very stiff whisk or an immersion blender to create a very smooth batter. Adjust to taste. Transfer batter to the prepared pie crust and bake for 40 to 50 minutes. Remove from oven and allow to cool on a wire rack. Once cooled place in the fridge and chill. Pie can be made a few days in advance and kept covered in the fridge.

EGGNOG SWEET POTATOES

Steps:

• Adjust oven rack to middle position and preheat oven to 300* F.
• Line a baking sheet with parchment paper.
• Toss egg white with toasted nuts in a bowl.
• In a medium bowl, mix 2 tablespoons brown sugar with cinnamon.
• Stir nut mixture into cinnamon mixture, spread on baking sheet, and bake until hardened and candy-like, about 30 minutes.
• Allow mixture to cool completely, then crumble into small pieces. (Topping can be stored in airtight container up to 5 days.).
• Steam sweet potatoes in steamer basket set in large covered suacepan with 1 inch of boiling water until tender, about 20 minutes. Drain.
• Using electric mixer on medium speed, beat heavy cream in large bowl until stiff peaks form, and transfer to medium bowl.
• Beat sweet potatoes in the now-empty bowl until very smooth. Beat in butter, remaining 2 tablespoons brown sugar, eggnog, zest, juice, nutmeg, and salt.
• Fold in whipped cream, transfer to serving bowl, top with the praline mixture, and serve.