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Taste of Home

Eggnog Sweet Potato Pie

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

Ingredients

  • Dough for single-crust pie
  • 1/4 cup caramel ice cream topping
  • 1 large egg, lightly beaten
  • 2 cups mashed sweet potatoes
  • 3/4 cup eggnog
  • 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

Directions

  • 1. Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Carefully spread caramel topping over bottom of crust.
  • 2. In a small bowl, combine egg, sweet potatoes, eggnog, butter and vanilla. Stir in sugars and cinnamon. Carefully spoon over caramel layer.
  • 3. Bake for 15 minutes. Reduce oven setting to 350°; bake 30 minutes longer. Meanwhile, in a small bowl, combine coconut, flour and brown sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over pie.
  • 4. Bake until a knife inserted in the center comes out clean and topping is golden brown, 10-15 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts

1 piece: 542 calories, 25g fat (13g saturated fat), 73mg cholesterol, 277mg sodium, 78g carbohydrate (42g sugars, 3g fiber), 5g protein.

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