Sweet Potato Eggnog Casserole Recipes

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EGGNOG SWEET POTATOES



Eggnog Sweet Potatoes image

I found this recipe by Lisa Renshaw in Cooks Illustrated Magazine. I know my family is going to love this!

Provided by Chef PotPie

Categories     Yam/Sweet Potato

Time P1DT20m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 large egg white, beaten
1/2 cup cashews, toasted, cooled, and chopped fine
4 tablespoons brown sugar, divided
1 teaspoon cinnamon
2 lbs sweet potatoes, peeled and cut in 1-inch cubes
1/3 cup heavy cream
4 tablespoons butter, softened
1/2 cup eggnog
2 tablespoons orange juice
1 teaspoon orange zest
1/4 teaspoon nutmeg
1 teaspoon salt

Steps:

  • Adjust oven rack to middle position and preheat oven to 300* F.
  • Line a baking sheet with parchment paper.
  • Toss egg white with toasted nuts in a bowl.
  • In a medium bowl, mix 2 tablespoons brown sugar with cinnamon.
  • Stir nut mixture into cinnamon mixture, spread on baking sheet, and bake until hardened and candy-like, about 30 minutes.
  • Allow mixture to cool completely, then crumble into small pieces. (Topping can be stored in airtight container up to 5 days.).
  • Steam sweet potatoes in steamer basket set in large covered suacepan with 1 inch of boiling water until tender, about 20 minutes. Drain.
  • Using electric mixer on medium speed, beat heavy cream in large bowl until stiff peaks form, and transfer to medium bowl.
  • Beat sweet potatoes in the now-empty bowl until very smooth. Beat in butter, remaining 2 tablespoons brown sugar, eggnog, zest, juice, nutmeg, and salt.
  • Fold in whipped cream, transfer to serving bowl, top with the praline mixture, and serve.

Nutrition Facts : Calories 379.3, Fat 19.6, SaturatedFat 9.9, Cholesterol 50.9, Sodium 627.8, Carbohydrate 47.4, Fiber 5.2, Sugar 18, Protein 5.9

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