Eggnog Sweet Potato Pie Food

EGGNOG SWEET POTATO BAKE

Steps:

• Preheat oven to 400°. Scrub sweet potatoes; pierce several times with a fork. Place on a foil-lined 15x10x1-in. baking pan; bake until tender, 1 hour. Remove from oven. Reduce oven setting to 350°., When potatoes are cool enough to handle, remove and discard peel. Mash potatoes in a large bowl (you should have about 6 cups mashed). Stir in eggnog, raisins, sugar and salt. Transfer to a greased 11x7-in. baking dish., For topping, in a small bowl, mix flour, oats, brown sugar, pecans and spices; stir in butter. Sprinkle over sweet potatoes. Bake, uncovered, until heated through and topping is lightly browned, 30-35 minutes.

MELLINA'S EGGNOG SWEET POTATO PIE

Steps:

• 1. For crust, mix vanilla wafers and the sugars in a food processor, while drizzling in the butter. Mix until well blended. Press into the sides and bottoms of 2 deep dish 9" pie pans and set aside.
• 2. In a large bowl, combine sugars and nutmeg. Mix well. Stir in mashed sweet potatoes. Add eggnog, beaten eggs, butter, vanilla and salt. Mix until smooth. (I recommend tasting the filling to make sure it's sweet enough. Every now and then you'll get a batch of sweet potatoes that aren't too sweet and require more sugar).
• 3. Pour filling mixture into the two cookie crusts and bake at 375° for 30-35 minutes until filling sets.

SWEET POTATO PIE

Steps:

• Preheat oven to 425°. 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. Refrigerate while preparing filling, Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature. , In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, two cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Refrigerate leftover.

EGGNOG SWEET POTATO PIE RECIPE - (4.3/5)

Steps:

• 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.

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.

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.