Print

Eggnog Sweet Potato Casserole Recipe

Print Recipe

★★★★★

5 from 142 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. Preheat Oven: Set the oven to 350°F to warm up for baking the casserole later.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://platedbyemma.com/eggnog-sweet-potato-casserole-recipe/