eggnog sweet potato pie recipe
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!
prep time
25 Min
cook time
55 Min
method
---
yield
8 serving(s)
Ingredients
- 1/4 cup caramel ice cream topping
- 1 - pie pastry, prepared, unbaked, for 9" pie
- 2 cups mashed sweet potatoes
- 3/4 cup eggnog
- 1 large egg, slightly beaten
- 2 tablespoons butter, melted
- 1/2 teaspoon pure vanilla extract
- 1/2 cup sugar
- 1/2 cup brown sugar, firmly packed
- 3/4 teaspoon cinnamon, ground
- TOPPING:
- 1/2 cup coconut
- 1/3 cup all purpose flour
- 1/4 cup brown sugar, firmly packed
- 1/3 cup cold butter, cubed
- 1/4 cup pecans, chopped
How To Make eggnog sweet potato pie recipe
-
Step 1Carefully 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.
-
Step 2Bake at 400 degrees F. for 15 minutes. Reduce heat to 350 degrees F.; bake 30 minutes longer.
-
Step 3Meanwhile, in a small bowl, combine the coconut, flour & brown sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over pie.
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Step 4Bake 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.
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