Eggnog Sweet Potato Casserole Recipe
Introduction
This Eggnog Sweet Potato Casserole is a festive twist on a classic comfort dish, combining creamy sweet potatoes with warm spices and a crunchy pecan topping. Perfect for holiday dinners or cozy gatherings, it brings rich flavors and a delightful texture in every bite.
Ingredients
- 1/3 cup all purpose flour
- 1/3 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 1/4 cups pecans (roughly chopped)
- 1/4 cup unsalted butter (melted)
- 4 large sweet potatoes (peeled and diced)
- 1/2 cup light brown sugar
- 1/4 cup unsalted butter (melted)
- 1/2 cup eggnog
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
Instructions
- Step 1: In a small bowl, combine the flour, light brown sugar, cinnamon, and pecans to make the topping. Drizzle with melted butter and mix until the mixture clumps together. Set aside.
- Step 2: Prepare the sweet potatoes. You can boil them by peeling and cutting into 1-inch chunks, adding them to a pot of salted water, and boiling for 15-25 minutes until very tender. Drain well. Alternatively, roast them by preheating the oven to 425°F, poking the whole sweet potatoes with a fork, wrapping in foil, and roasting for 40-55 minutes until soft. Let cool, then scoop out the flesh.
- Step 3: Preheat the oven to 350°F.
- Step 4: Place the cooked sweet potatoes into a large bowl and lightly mash. Let them cool slightly to prevent the eggs from scrambling when added.
- Step 5: Add the brown sugar, melted butter, eggnog, eggs, vanilla extract, cinnamon, nutmeg, and kosher salt to the mashed sweet potatoes. Mix until fully combined.
- Step 6: Pour the sweet potato mixture into a large baking dish. Sprinkle the pecan topping evenly over the surface.
- Step 7: Bake at 350°F for about 30 minutes, or until the topping is golden brown and crisp.
Tips & Variations
- To add extra warmth, sprinkle a pinch of ground cloves or ginger into the sweet potato mixture.
- Swap pecans for walnuts if preferred, or add a handful of mini marshmallows on top in the last 5 minutes of baking for a classic touch.
- Use homemade eggnog or your favorite store-bought version to enhance the flavor.
- Make ahead by preparing the casserole a day in advance and refrigerating it, then bake just before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F until warmed through to maintain the crisp topping, or microwave individual portions if in a hurry.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this casserole vegan?
To make a vegan version, substitute the butter with a plant-based alternative, replace the eggs with flax eggs or a suitable egg replacer, and use dairy-free eggnog.
How do I know when the sweet potatoes are done cooking?
The sweet potatoes are done when they are very tender and can be easily pierced with a fork. Boiling or roasting times may vary slightly depending on the size of the pieces or whole potatoes.
PrintEggnog Sweet Potato Casserole Recipe
A rich and festive Eggnog Sweet Potato Casserole that combines creamy mashed sweet potatoes with warm spices and eggnog, topped with a crunchy pecan streusel. Perfect for holiday gatherings or cozy evenings, this dish can be made with either boiled or roasted sweet potatoes for convenience and flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Topping
- 1/3 cup all purpose flour
- 1/3 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 1/4 cups pecans (roughly chopped)
- 1/4 cup unsalted butter (melted)
Sweet Potato Mixture
- 4 large sweet potatoes (peeled and diced)
- 1/2 cup light brown sugar
- 1/4 cup unsalted butter (melted)
- 1/2 cup eggnog
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
Instructions
- Prepare the Topping: In a small bowl, mix the all-purpose flour, light brown sugar, ground cinnamon, and roughly chopped pecans. Drizzle the melted butter over the mixture and stir until it clumps together completely. Set this aside for later use.
- Cook the Sweet Potatoes: Choose your preferred method:
• Boiling: Peel and cut the sweet potatoes into 1-inch chunks. Place them in a large pot, cover with salted water, bring to a boil, and cook for 15-25 minutes until tender. Drain well.
• Roasting: Preheat the oven to 425°F. Poke whole sweet potatoes all over with a fork, wrap in foil, and roast on a baking sheet for 40-55 minutes until soft. Let cool, then slice in half and scoop out the flesh. - Preheat Oven: Set the oven to 350°F to warm up for baking the casserole later.
- Mash the Sweet Potatoes: Transfer the cooked sweet potatoes to a large bowl and lightly mash them. Allow them to cool slightly to prevent the eggs from scrambling when added.
- Combine Ingredients: Add the light brown sugar, melted butter, eggnog, room temperature eggs, vanilla extract, ground cinnamon, ground nutmeg, and kosher salt to the mashed sweet potatoes. Mix thoroughly until the mixture is smooth and well combined.
- Assemble the Casserole: Pour the sweet potato mixture into a large baking dish, spreading it evenly. Sprinkle the prepared pecan topping evenly over the surface.
- Bake: Place the baking dish in the preheated oven and bake at 350°F for about 30 minutes, or until the top is golden brown and crisp. Remove from oven and let cool slightly before serving.
Notes
- Sweet potatoes can be boiled for a faster cooking time or roasted for a deeper flavor.
- Allowing the sweet potato mixture to cool before adding eggs prevents the eggs from scrambling during mixing.
- The pecan topping adds a delightful crunch and is key to the dish’s texture contrast.
- This casserole can be prepared ahead of time and baked just before serving.
Keywords: Eggnog Sweet Potato Casserole, holiday side dish, pecan topping, sweet potato bake, festive casserole
