INTRODUCTION
Eggnog Sweet Potato Casserole is a warm and tasty dish that combines the sweet flavors of sweet potatoes with the creamy delight of eggnog. This casserole is perfect for holiday gatherings, family dinners, or anytime you want to serve something special. With a crunchy pecan topping and a soft, flavorful filling, this dish is sure to impress everyone at the table. It’s a unique twist on a classic sweet potato dish, bringing festive flavors together in one comforting bite.
The smoothness of the sweet potatoes pairs beautifully with the rich spices of eggnog, making this casserole a delicious choice for any occasion. Whether you are looking for a side dish or a main feature, Eggnog Sweet Potato Casserole is a perfect recipe that everyone is going to love.
WHY YOU WILL LOVE THIS RECIPE
You will love making Eggnog Sweet Potato Casserole for many reasons. First, the taste is amazing. The sweet potatoes blend seamlessly with eggnog to create a rich, creamy filling that is sweet and aromatic. The spices, like cinnamon and nutmeg, add warmth and comfort to every bite.
Second, this casserole is easy to make. The steps are straightforward, and you do not need to be a master cook to pull it off. With just a few ingredients and some simple instructions, you can create a delicious dish that everyone will enjoy.
Third, it is perfect for celebrations. This casserole brings a festive touch to your table. Whether it’s for Thanksgiving, Christmas, or any holiday party, it adds a special flair. Plus, the lovely smell while it cooks will make your home feel cozy and inviting.
Lastly, it is versatile. You can serve it as a side dish, a dessert, or a main course. It’s great for any meal, and leftovers (if you have any!) taste just as good the next day.
HOW TO MAKE Eggnog Sweet Potato Casserole
Making Eggnog Sweet Potato Casserole is a simple process. With just a few steps, you can create a dish that is both delicious and satisfying. Below, you will find the detailed steps to follow to make your casserole perfect.
EQUIPMENT NEEDED
To make Eggnog Sweet Potato Casserole, you will need a few basic kitchen items:
- A large pot for boiling or roasting sweet potatoes
- A mixing bowl for combining ingredients
- A baking dish for the casserole
- Measuring cups and spoons for accurate measurements
- A potato masher or fork for mashing sweet potatoes
Ingredients You’ll Need
To make this tasty dish, here is the list of ingredients you will require:
- 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
STEP-BY-STEP INSTRUCTIONS
- Prepare the Pecan Topping: In a small bowl, mix together the flour, brown sugar, cinnamon, and chopped pecans. Drizzle the melted butter over this mixture. Stir until everything is combined well. Set this bowl aside.
- Boil or Roast Sweet Potatoes:
- To boil, take the peeled and diced sweet potatoes and place them in a large pot. Cover them with water and add a pinch of salt. Bring the water to a boil and let the sweet potatoes cook for about 15 to 25 minutes, or until they are soft. Once done, drain the sweet potatoes.
- To roast, preheat your oven to 425°F (220°C). Poke holes in whole sweet potatoes and wrap them in foil. Place them in the oven and roast for 40 to 55 minutes, or until they are tender. After roasting, let them cool slightly and scoop out the flesh.
- Mix Sweet Potato Filling: Preheat your oven to 350°F (175°C). In a large mixing bowl, mash the cooked sweet potatoes until smooth. Let them cool for a few minutes, then add in the light brown sugar, melted butter, eggnog, room-temperature eggs, vanilla extract, cinnamon, nutmeg, and kosher salt. Mix everything well until it is fully combined.
- Combine and Bake: Pour the sweet potato mixture into a greased baking dish. Take the pecan topping you set aside earlier and sprinkle it evenly over the sweet potato mixture. Place the baking dish in the oven and bake for about 30 minutes, or until the top is nice and golden brown.
HOW TO SERVE Eggnog Sweet Potato Casserole
Serving Eggnog Sweet Potato Casserole is easy and can be done in many ways. Once it is baked, let it cool for a few minutes before cutting it into squares. You can serve it warm or at room temperature. It is delicious on its own or you can add a dollop of whipped cream on top for extra sweetness. Pair it with turkey, ham, or any festive main dish to make a full meal.
STORAGE & FREEZING: Eggnog Sweet Potato Casserole
If you have leftovers, store them in an airtight container in the refrigerator for up to three to four days. To freeze, make sure the casserole has cooled down completely and transfer it to a freezer-safe container. It can be frozen for up to three months. When you are ready to enjoy it again, thaw it overnight in the fridge and reheat in the oven at 350°F (175°C) until warmed through.
SERVING SUGGESTIONS
Eggnog Sweet Potato Casserole pairs nicely with various dishes. Here are some serving suggestions:
- Serve alongside roasted turkey or baked ham for a classic holiday meal.
- Add a side of green beans or a fresh salad for a balanced plate.
- For a comforting brunch, serve it with scrambled eggs and crispy bacon.
- Top with mini marshmallows and broil until toasted for a fun twist.
VARIATIONS
Eggnog Sweet Potato Casserole is versatile, and you can make some fun variations to fit your tastes. Here are a few ideas:
- Nut-Free Version: If you have nut allergies, skip the pecans and replace them with crushed graham crackers or oatmeal for the topping.
- Vegan Option: Use plant-based eggnog, vegan butter, and substitute eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg).
- Add Fruits: Mix in dried cranberries or raisins into the sweet potato filling for added texture and sweetness.
FAQs
- Can I use canned sweet potatoes instead of fresh? Yes, you can use canned sweet potatoes. Make sure to drain them well and mash them before mixing with other ingredients.
- How do I know when the casserole is done baking? The casserole is done when the top is golden brown and a toothpick inserted into the center comes out clean.
- Can I make this casserole ahead of time? Yes, you can prepare the sweet potato filling a day in advance. Assemble and bake it the next day.
- What is the best way to reheat leftovers? The best way to reheat leftovers is to place them in an oven preheated to 350°F (175°C) until heated through, which helps maintain its texture.
MAKE-AHEAD TIPS FOR Eggnog Sweet Potato Casserole
If you want to save time before serving, consider these make-ahead tips:
- Prepare the Sweet Potatoes: Cook and mash the sweet potatoes a day ahead. Store them in the fridge until you are ready to mix the rest of the ingredients.
- Make the Pecan Topping: You can prepare the pecan topping a day or two ahead as well. Store it in an airtight container until it’s time to use it.
- Assemble in Advance: Combine the sweet potato filling and pour it into the baking dish ahead of time. Cover it with plastic wrap, and bake it the day you want to serve it.
These simple tips will give you a head start and make serving Eggnog Sweet Potato Casserole much easier for your special occasions. Enjoy the fun of cooking while bringing family and friends together with this delightful dish!
Eggnog Sweet Potato Casserole
Ingredients
Method
- In a small bowl, mix together the flour, brown sugar, cinnamon, and chopped pecans. Drizzle the melted butter over this mixture. Stir until everything is combined well. Set this bowl aside.
- Boil: Take the peeled and diced sweet potatoes and place them in a large pot. Cover with water, add a pinch of salt, and bring to a boil. Cook for about 15 to 25 minutes, or until soft. Drain the sweet potatoes.
- Roast: Preheat your oven to 425°F (220°C). Poke holes in whole sweet potatoes, wrap in foil, and roast for 40 to 55 minutes, or until tender. Let them cool slightly and scoop out the flesh.
- Preheat your oven to 350°F (175°C). In a large mixing bowl, mash the cooked sweet potatoes until smooth. Add the light brown sugar, melted butter, eggnog, room-temperature eggs, vanilla extract, cinnamon, nutmeg, and kosher salt. Mix until fully combined.
- Pour the sweet potato mixture into a greased baking dish. Sprinkle the pecan topping evenly over the sweet potato mixture. Bake for about 30 minutes, or until the top is golden brown.