Eggnog Sweet Potato Pie Recipe
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|1/4 c||caramel ice cream topping|
|1||pie pastry, prepared, unbaked, for 9" pie|
|2 c||mashed sweet potatoes|
|1 large||egg, slightly beaten|
|2 Tbsp||butter, melted|
|1/2 tsp||pure vanilla extract|
|1/2 c||brown sugar, firmly packed|
|3/4 tsp||cinnamon, ground|
|1/3 c||all purpose flour|
|1/4 c||brown sugar, firmly packed|
|1/3 c||cold butter, cubed|
|1/4 c||pecans, chopped|
Cooked to Perfection
Cullowhee, NC (pop. 24,232)
Member Since Apr 2011
There's Pumpkin Pie & there's sweet potato pie. I love them both, but I think sweet potato just a little bit more. Then add some eggnog to it......oh yum!
Carefully spread caramel topping over bottom of pastry shell; set aside. In a small bowl, combine the sweet potatoes, eggnog, egg, butter & vanilla. Stir in the sugars & cinnamon. Carefully spoon over caramel layer.
Bake at 400 degrees F. for 15 minutes. Reduce heat to 350 degrees F.; bake 30 minutes longer.
Meanwhile, in a small bowl, combine the coconut, flour & 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 & topping is golden brown (cover edges with foil if necessary to prevent overbrowning). Cool on a wire rack. Store in the refrigerator.