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Eggnog Sweet Potato Pie Recipe

Eggnog Sweet Potato Pie Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 55 min. + cooling YIELD:8 servings

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

  • 1. 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.
  • 2. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer.
  • 3. Meanwhile, in a small bowl, combine the coconut, flour and brown sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over pie.
  • 4. 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.
Editor's Note: This recipe was tested with commercially prepared eggnog.

Nutritional 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.