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Eggnog Sweet Potato Pie

Eggnog Sweet Potato Pie
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
8 ServingsPrep: 25 min. Bake: 55 min. + cooling

Ingredients

  • 1/4 cup caramel ice cream topping
  • 1 unbaked pastry shell (9 inches)
  • 2 cups mashed sweet potatoes
  • 3/4 cup eggnog
  • 1 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 flaked coconut
  • 1/3 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/3 cup cold butter, cubed
  • 1/4 cup chopped pecans

Directions

  • 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.
© Taste of Home 2013

2 of 2

Eggnog Sweet Potato Pie (continued)

Directions (continued)

  • 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 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
  • the refrigerator. Yield: 8 servings.
Nutrition Facts: 1 piece equals 542 calories, 25 g fat (13 g saturated fat), 73 mg cholesterol, 277 mg sodium, 78 g carbohydrate, 3 g fiber, 5 g protein.
© Taste of Home 2013