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Tasha Smith's Eggnog Sweet Potato Pie

Tasha Smith
Servings: 8
1 to 2 hr

Sweet Potato Pie with Eggnog and Brandy

  • Ingredients
  • step-by-step directions
Tasha Smith's Eggnog Sweet Potato Pie
  • 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
For the Brandy Whipped Cream:
  • 1/2 cup Heavy Whipping Cream
  • 1 teaspoon Confectioners Sugar
  • 1 teaspoon Brandy
  • 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. Serve with ice cream, caramel sauce, or Brandy Whipped Cream.
  • For the Brandy Whipped Cream: Whip cream and sugar to a soft to medium peak, and then add the brandy, whipping to a medium peak. Serve immediately.
Similar categories: Desserts Courses & Meals
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