Eggnog Sweet Potato Casserole

This eggnog sweet potato casserole is topped with a crunchy pecan topping! The eggnog makes the sweet potatoes super creamy and adds the perfect amount of holiday spice! It's perfect side dish for both Thanksgiving and Christmas!

Course Dessert, Side Dish

Cuisine American, Southern

Diet Vegetarian

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 495kcal

Author Kyleigh Sage

Equipment

ceramic baking dish

Ingredients

Topping

⅓ cup all purpose flour
⅓ cup light brown sugar
½ teaspoon ground cinnamon
1 ¼ cups pecans roughly chopped
¼ cup unsalted butter melted

Sweet Potato Casserole

4 large sweet potatoes peeled and diced
½ cup light brown sugar
¼ cup unsalted butter melted
½ cup eggnog
2 large eggs room temperature
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon kosher salt

US Customary - Metric

Instructions

In a small bowl, make the topping by mixing together the flour, brown sugar, cinnamon, and pecans. Then drizzle with the melted butter and mix until fully combined and clumping together. Set aside.
To cook the sweet potatoes you can either boil them on the stovetop or roast them in the oven. I prefer the stovetop method because it's faster but I've provided instructions for both:
Boil Sweet Potatoes: Peel the sweet potatoes and cut into 1 inch chunks. Add to a large pot and cover with water. Salt the water and bring to a boil. Boil the sweet potatoes for 15-25 minutes or until the potatoes are very tender and pierced easily with a fork. Then drain well.
Roast Sweet Potatoes: Preheat the oven to 425°F. Poke the sweet potatoes several times all over with a fork. Then wrap in foil and place on a baking sheet. Roast for 40-55 minutes or until the potatoes are very tender and can be pierced easily with a fork. Let them cool slightly, then slice in half and scoop out the cooked sweet potato flesh.
Preheat the oven to 350°F.
Add the cooked sweet potatoes to a large bowl and lightly mash. Then let cool slightly (this is so the eggs won't scramble when you add them to the mash).
Then add in the brown sugar, melted butter, eggnog, eggs, vanilla, cinnamon, nutmeg, and salt and mix until fully combined.
Pour the sweet potato mixture into a large baking dish, then sprinkle the pecan mixture over the top.
Bake at 350°F for about 30 minutes or until the top is golden brown and crisp.

Notes

This sweet potato casserole will last covered in the fridge for up to 5 days.

Prep everything and place it in the casserole dish, then cover and refrigerate for up to 2 days. When you're ready to bake, remove from the fridge and let sit at room temperature for at least 30 minutes before baking (this ensures the casserole is fully cooked in the middle and also protects your casserole dish from cracking due to temperature change). You may need to add 5-10 minutes to the baking time.

Nutrition