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 Allrecipes.com. Serve chilled with whipped cream.

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Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
2 hrs
total:
3 hrs 15 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • 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.

  • 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

328 calories; protein 5.6g 11% DV; carbohydrates 34.5g 11% DV; fat 17.8g 27% DV; cholesterol 86.7mg 29% DV; sodium 216.2mg 9% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/22/2017
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! Read More

Most helpful critical review

Rating: 1 stars
12/07/2017
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. Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
01/26/2014
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 subtle and nondescript blend of both which may be a plus for some people but it didn't really thrill me. I didn't use the rum because I needed it to be kid-friendly (used a couple teaspoons of vanilla instead). It was definitely better the next day so I would plan ahead if making this pie. It's not so great on the third day and beyond so this is a pie for celebrations and holidays rather than one to have sitting around the house for a few days. The problem being that it starts gathering moisture on top like pumpkin pie is apt to do so I just pat it off with a paper towel. This would have been worse than it is because I didn't drain the water off the sweet potato puree like I normally do (which usually fixes the moisture problem) but I added a couple teaspoons of flour to the sugar and spice mixture before I added it to the other ingredients so it wasn't too bad. I'll probably stick to my normal sweet potato pie recipe and save the eggnog for something that is more neutral initially (like cake or cookies which only have flour as a base "flavor"). I like both ingredients but the combination of the two just didn't do it for me. Thanks for the recipe though.:) Read More
Rating: 1 stars
12/07/2017
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. Read More
Rating: 5 stars
12/22/2017
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! Read More
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