Best Sweet Potato Eggnog Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EGGNOG SWEET POTATO PIE



Eggnog Sweet Potato Pie image

Pies are therapy to me. This is one I make for special events and holiday celebrations. The eggnog and sweet potato make a soft filling that goes nicely with the crunchy topping. -Sarah Spaugh, Winston-Salem, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 16

1/4 cup caramel ice cream topping
1 unbaked pastry shell (9 inches)
2 cups mashed sweet potatoes
3/4 cup eggnog
1 large egg, lightly beaten
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1/2 cup sugar
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
TOPPING:
1/2 cup sweetened shredded coconut
1/3 cup all-purpose flour
1/4 cup packed brown sugar
1/3 cup cold butter, cubed
1/4 cup chopped pecans

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.

Nutrition Facts : Calories 542 calories, Fat 25g fat (13g saturated fat), Cholesterol 73mg cholesterol, Sodium 277mg sodium, Carbohydrate 78g carbohydrate (42g sugars, Fiber 3g fiber), Protein 5g protein.

MELLINA'S EGGNOG SWEET POTATO PIE



Mellina's Eggnog Sweet Potato Pie image

The vanilla wafer crust is unique and a great idea. The eggnog gives it a creamy taste and texture. This will be a hit at your holiday table! To serve easily, consider making this in a springform pan. It will make it easier to cut slices. I can't wait to make this again!

Provided by Mellina Land

Categories     Pies

Time 1h5m

Number Of Ingredients 15

INGREDIENTS FOR CRUST
70 vanilla wafer cookies
2 Tbsp white sugar
2 Tbsp dark brown sugar
1/2 c butter, melted
INGREDIENTS FOR PIE FILLING
3/4 c white sugar
1/2 c light brown sugar
1/2 tsp freshly grated nutmeg
3 cooked, mashed sweet potatoes (regular sized, not jumbo)
1/2 c eggnog
2 eggs, beaten
1/2 c unsalted butter, softened
1 vanilla bean or 2 teaspoons pure vanilla extract
1/2 tsp coarse kosher salt

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.

EGGNOG SWEET POTATO PIE RECIPE - (4.3/5)



Eggnog Sweet Potato Pie Recipe - (4.3/5) image

Provided by á-43609

Number Of Ingredients 14

1 1/2 pounds Red Sweet Potatoes or Yams
3/4 cup Eggnog
2 Eggs
1 1/2 cups Dark Brown Sugar
4 tablespoons Butter (melted)
5 teaspoons Vanilla Extract
1 teaspoon Cinnamon
1/2 teaspoon Allspice
1/4 teaspoon Nutmeg
2 tablespoons Maple Syrup
1 ounce Brandy
1/2 Lemon (juiced)
1/2 teaspoon Salt
1 Premade Pie Dough

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.

SWEET POTATO EGGNOG PIE



Sweet Potato Eggnog Pie image

This is a delicious twist on traditional sweet potato pie. I had some left over baked sweet potatoes and some eggnog and ended up with a rich and creamy pie that my friends request again and again. Yams or potatoes work really well, too. Since eggnog is only commercially available during the holidays, I've resorted to making my own during other times of the year. I use various recipes from Allrecipes.com. Serve chilled with whipped cream.

Provided by SDTERP

Categories     Desserts     Pies     Sweet Potato Pie Recipes

Time 3h15m

Yield 8

Number Of Ingredients 9

2 cups mashed baked sweet potatoes
1 ⅓ cups eggnog
2 eggs
5 tablespoons white sugar
¼ cup sweet butter, softened
3 tablespoons light rum
½ teaspoon freshly ground cinnamon
½ teaspoon freshly grated nutmeg
1 (9 inch) frozen deep-dish pie crust

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Beat sweet potatoes, eggnog, eggs, sugar, butter, rum, cinnamon, and nutmeg together in a bowl with an electric mixer until smooth. Pour sweet potato mixture into prepared pie crust.
  • Bake pie in the preheated oven for 10 minutes. Reduce heat to 300 degrees F (150 degrees C) and continue baking until pie is set, 50 to 55 minutes. Chill in the refrigerator for at least 2 hours or overnight.

Nutrition Facts : Calories 328.2 calories, Carbohydrate 34.5 g, Cholesterol 86.7 mg, Fat 17.8 g, Fiber 2.6 g, Protein 5.6 g, SaturatedFat 7.8 g, Sodium 216.2 mg, Sugar 14.8 g

EGGNOG SWEET POTATO PIE



Eggnog Sweet Potato Pie image

How to make Eggnog Sweet Potato Pie

Provided by @MakeItYours

Number Of Ingredients 16

1/4 cup; caramel ice cream topping
1 pastry shell (9 inches), unbaked
2 cups; sweet potato, mashed
3/4 cup; eggnog
1 egg; lightly beaten
2 tablespoons; butter, melted
1/2 teaspoon; vanilla extract
1/2 cup; sugar
1/2 cup; brown sugar, packed
3/4 teaspoon, ground cinnamon
Topping
1/2 cup; coconut, flaked
1/3 cup; all-purpose flour
1/4 cup; brown sugar; packed
1/3 cup; butter, cold
1/4 cup; pecans, chopped

Steps:

  • Carefully spread caramel topping over bottom of pastry shell; set aside. In a small bowl, combine the sweet potatoes, eggnog, butter and vanilla. Stir in the sugars and cinnamon. Carefully spoon over caramel layer.
  • Bake at 400°F for 15 minutes. Reduce the heat to 350°F, bake for 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 to 15 minutes or until a knife inserted near 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 refrigerator

EGGNOG SWEET POTATO PIE RECIPE



Eggnog Sweet Potato Pie Recipe image

There's Pumpkin Pie & there's sweet potato pie. I love them both, but I think sweet potato just a little bit more. Then add some eggnog to it......oh yum!

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories     Potatoes

Number Of Ingredients 16

1/4 cup(s) caramel ice cream topping
1 - pie pastry, prepared, unbaked, for 9" pie
2 cup(s) mashed sweet potatoes
3/4 cup(s) eggnog
1 large egg, slightly beaten
2 tablespoon(s) butter, melted
1/2 teaspoon(s) pure vanilla extract
1/2 cup(s) sugar
1/2 cup(s) brown sugar, firmly packed
3/4 teaspoon(s) cinnamon, ground
TOPPING:
1/2 cup(s) coconut
1/3 cup(s) all purpose flour
1/4 cup(s) brown sugar, firmly packed
1/3 cup(s) cold butter, cubed
1/4 cup(s) pecans, chopped

Steps:

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

Related Topics