Eggnog Sweet Potato Pie

By á-43609

From Tasha Smith on the Chew

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

Preparation

Step 1

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.