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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
contains gluten
red meat free
contains dairy
contains eggs
vegetarian
pescatarian
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup all-purpose flour
- 2 tablespoons butter melted
- 1/4 teaspoon ground nutmeg
- 1/4 cup packed brown sugar
- 2 tablespoons sugar
- topping:
- 1/4 cup chopped pecans
- 1/2 cup golden raisins
- 3-1/2 pounds sweet potatoes (about 5 large)
- 2/3 cup eggnog
- 1/4 cup quick-cooking oats
- Carbohydrate 24.9974504219305 g
- Cholesterol 20.1141145866036 mg
- Fat 7.5004829040485 g
- Fiber 1.63921462278148 g
- Protein 3.04430526558377 g
- Saturated Fat 3.09558012918951 g
- Serving Size 1 1 servings. (57g)
- Sodium 956.707370432364 mg
- Sugar 23.358235799149 g
- Trans Fat 0.514675359191731 g
- Calories 173 calories
Preheat oven to 400degrees. Scrub sweet potatoes; pierce several times with a fork. Place on a foil-lined 15x10x1-in. baking pan; bake 1 hour or until tender. Remove from oven. Reduce oven setting to 350degrees., 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, 30-35 minutes or until heated through and topping is lightly browned.
