Eggnog Sweet Potato Bake Food

SWEET POTATO EGGNOG CASSEROLE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Mix sweet potatoes, eggnog, butter, sugar, salt, ginger, clove, orange zest, and pecans in a large bowl. Pour into a 2-quart baking dish.
• Bake in the preheated oven until heated through and golden on top, about 40 minutes.

EGGNOG SWEET POTATOES

Steps:

• Adjust oven rack to middle position and preheat oven to 300* F.
• Line a baking sheet with parchment paper.
• Toss egg white with toasted nuts in a bowl.
• In a medium bowl, mix 2 tablespoons brown sugar with cinnamon.
• Stir nut mixture into cinnamon mixture, spread on baking sheet, and bake until hardened and candy-like, about 30 minutes.
• Allow mixture to cool completely, then crumble into small pieces. (Topping can be stored in airtight container up to 5 days.).
• Steam sweet potatoes in steamer basket set in large covered suacepan with 1 inch of boiling water until tender, about 20 minutes. Drain.
• Using electric mixer on medium speed, beat heavy cream in large bowl until stiff peaks form, and transfer to medium bowl.
• Beat sweet potatoes in the now-empty bowl until very smooth. Beat in butter, remaining 2 tablespoons brown sugar, eggnog, zest, juice, nutmeg, and salt.
• Fold in whipped cream, transfer to serving bowl, top with the praline mixture, and serve.

SWEET POTATO PONE WITH EGGNOG WHIPPED CREAM

Steps:

• Preheat the oven to 350 degrees F. Lightly spray a 9-by-9-inch baking dish with nonstick cooking spray.
• Whisk together the butter with the sugar and molasses in a large bowl. Whisk in the eggs, half-and-half and vanilla until smooth. Whisk in the salt, spices, orange zest and orange juice. Fold in the sweet potatoes. Pour the mixture into the prepared baking dish, then smooth the top and cover with foil.
• Bake until the center is set and the potatoes are soft, about 40 minutes. Remove the foil and bake until caramelized on top, another 10 minutes. Cool to room temperature, about 30 minutes, and serve with Eggnog Whipped Cream.
• Add the heavy cream and confectioners' sugar to the chilled bowl of a stand mixer fitted with the whisk attachment (or a chilled large bowl if using a hand mixer) and whisk on high speed until stiff peaks form, about 2 minutes. Gently fold in the eggnog and nutmeg, being careful not to break the whipped cream.