Mellinas Eggnog Sweet Potato Pie Recipes

EGGNOG SWEET POTATO PIE RECIPE - (4.3/5)

Eggnog Sweet Potato Pie Recipe - (4.3/5) image

Provided by á-43609

Number Of Ingredients 14

Ingredients

1 1/2 pounds Red Sweet Potatoes or Yams
3/4 cup Eggnog
2 Eggs
1 1/2 cups Dark Brown Sugar
4 tablespoons Butter (melted)
5 teaspoons Vanilla Extract
1 teaspoon Cinnamon
1/2 teaspoon Allspice
1/4 teaspoon Nutmeg
2 tablespoons Maple Syrup
1 ounce Brandy
1/2 Lemon (juiced)
1/2 teaspoon Salt
1 Premade Pie Dough

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.

MELLINA'S EGGNOG SWEET POTATO PIE

Mellina's Eggnog Sweet Potato Pie image

The vanilla wafer crust is unique and a great idea. The eggnog gives it a creamy taste and texture. This will be a hit at your holiday table! To serve easily, consider making this in a springform pan. It will make it easier to cut slices. I can't wait to make this again!

Provided by Mellina Land

Categories Pies

Time 1h5m

Number Of Ingredients 15

Ingredients

INGREDIENTS FOR CRUST
70 vanilla wafer cookies
2 Tbsp white sugar
2 Tbsp dark brown sugar
1/2 c butter, melted
INGREDIENTS FOR PIE FILLING
3/4 c white sugar
1/2 c light brown sugar
1/2 tsp freshly grated nutmeg
3 cooked, mashed sweet potatoes (regular sized, not jumbo)
1/2 c eggnog
2 eggs, beaten
1/2 c unsalted butter, softened
1 vanilla bean or 2 teaspoons pure vanilla extract
1/2 tsp coarse kosher salt

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.

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