Eggnog Sweet Potato Pie

 

 

 

Eggnog Sweet Potato Pie

 

Ingredients

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

1/2 Lemon (juiced)

1/2 teaspoon Salt

1 Premade Pie Dough

 

Whipped Cream:

1/2 cup Heavy Whipping Cream

1 teaspoon Confectioners’ Sugar

instructions 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. Serve with ice cream, caramel sauce or Whipped Cream.

Whip cream and sugar to a soft to medium peak. Serve immediately.