EGGNOG SWEET POTATO BAKE
I love eggnog so I am always looking for new ways to use it. When I added it to mashed sweet potatoes I knew I had a winner. You can make this the night before and refrigerate it unbaked; the next day, let it stand at room temperature for 30 minutes before baking.-Katie Wollgast, Florissant, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Scrub sweet potatoes; pierce several times with a fork. Place on a foil-lined 15x10x1-in. baking pan; bake until tender, 1 hour. Remove from oven. Reduce oven setting to 350°., When potatoes are cool enough to handle, remove and discard peel. Mash potatoes in a large bowl (you should have about 6 cups mashed). Stir in eggnog, raisins, sugar and salt. Transfer to a greased 11x7-in. baking dish., For topping, in a small bowl, mix flour, oats, brown sugar, pecans and spices; stir in butter. Sprinkle over sweet potatoes. Bake, uncovered, until heated through and topping is lightly browned, 30-35 minutes.
Nutrition Facts :
SWEET POTATO EGGNOG CASSEROLE
Delicious holiday flavors in an easy dish.
Provided by Momof6
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Mix sweet potatoes, eggnog, butter, sugar, salt, ginger, clove, orange zest, and pecans in a large bowl. Pour into a 2-quart baking dish.
- Bake in the preheated oven until heated through and golden on top, about 40 minutes.
Nutrition Facts : Calories 297.3 calories, Carbohydrate 49.1 g, Cholesterol 26.4 mg, Fat 10.4 g, Fiber 2.7 g, Protein 4 g, SaturatedFat 3.7 g, Sodium 262.9 mg, Sugar 27.5 g
EGGNOG SWEET POTATO CASSEROLE
For an extra-special Christmas side, try this comforting casserole that gives sweet potatoes a twist. They're dressed up with eggnog, spices and a crunchy pecan topping. -Katie Wollgast, Florissant, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the potatoes, eggnog, raisins, sugar and salt. Transfer to a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over top., Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Nutrition Facts : Calories 369 calories, Fat 9g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 407mg sodium, Carbohydrate 69g carbohydrate (32g sugars, Fiber 7g fiber), Protein 6g protein.
THE BEST SWEET POTATO CASSEROLE
We opted for a nutty crumb topping over marshmallows to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes. The filling gets a pumpkin pie-like treatment, with brown sugar and vanilla for a deep caramel flavor and butter and eggs for richness. This recipe is bound to become a holiday staple.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
- For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
- Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
- For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
SWEET POTATO BREAD PUDDING WITH EGGNOG ANGLAISE
The ultimate bread pudding made with MY favorite: sweet potatoes. This was created by Chef Gus Martin, Ralph's On The Park, New Orleans. Watch out, the aroma of cinnamon and baking bread might drive you to eat!
Provided by Penny Stettinius
Categories Dessert
Time 3h10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Make the Anglaise:.
- Heat cream with 1/2 cup sugar, nutmeg, and vanilla in a medium saucepan, stirring until mixture is hot.
- Whisk together yolks, remaining sugar, and rum until combined well.
- Add one quarter of the hot cream mixture to the egg mixture, whisking constantly.
- Transfer egg mixture to saucepan and cook over moderately low heat,stirring constantly, until custard is thickened and registers 175 degrees on a thermometer.
- Remove sauce from heat and strain.
- Cool, cover, and chill.
- Bread Pudding:.
- Peel potatoes and mash.
- Beat eggs until frothy in a large bowl.
- Add sugar, cinnamon, nutmeg, and vanilla, and whisk until blended.
- Add sweet potato pulp and stir until well combined.
- Add bread cubes and mix well.
- Chill, covered, for 1 hour.
- Preheat oven to 350 degrees.
- Pour into shallow 4 quart baking dish.
- Cover dish with foil and bake 25 minutes.
- Remove foil and bake 45 more minutes.
- Serve each portion topped with the eggnog Anglaise.
Nutrition Facts : Calories 866.5, Fat 53.9, SaturatedFat 30.6, Cholesterol 549.8, Sodium 343.5, Carbohydrate 79.9, Fiber 2.4, Sugar 53.9, Protein 15.1
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 Allrecipes.com. Serve chilled with whipped cream.
Provided by SDTERP
Categories Desserts Pies Sweet Potato Pie Recipes
Time 3h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- 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 : Calories 328.2 calories, Carbohydrate 34.5 g, Cholesterol 86.7 mg, Fat 17.8 g, Fiber 2.6 g, Protein 5.6 g, SaturatedFat 7.8 g, Sodium 216.2 mg, Sugar 14.8 g
EGGNOG SWEET POTATOES
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
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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