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Sweet Potato Eggnog Pie


"This is a delicious twist on traditional sweet potato pie. I had some left over baked sweet potatoes and some eggnog and ended up with a rich and creamy pie that my friends request again and again. Yams or potatoes work really well, too. Since eggnog is only commercially available during the holidays, I've resorted to making my own during other times of the year. I use various recipes from Serve chilled with whipped cream."
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3 h 15 m servings 328 cals
Original recipe yields 8 servings (1 9-inch pie)

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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Beat sweet potatoes, eggnog, eggs, sugar, butter, rum, cinnamon, and nutmeg together in a bowl with an electric mixer until smooth. Pour sweet potato mixture into prepared pie crust.
  3. Bake pie in the preheated oven for 10 minutes. Reduce heat to 300 degrees F (150 degrees C) and continue baking until pie is set, 50 to 55 minutes. Chill in the refrigerator for at least 2 hours or overnight.

Nutrition Facts

Per Serving: 328 calories; 17.8 g fat; 34.5 g carbohydrates; 5.6 g protein; 87 mg cholesterol; 216 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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I love sweet potato pie made with eggnog! I used a lil less nog than the recipe called for and no eggs. Turned out yummy, not too sweet, just perfect!

It was terrible. I used pumpkin and obviously the wrong kind of rum. It didn't firm up enough so I am baking a bit more. I really screwed up.

I thought this would be a good way to use up some organic eggnog but it didn't turn out as yummy as I thought it might. You can't really taste the sweet potato or the eggnog; it's rather a subt...