Sweet potato pie is a beloved classic that brings warmth and comfort to any holiday table. We’ve taken this traditional favorite up a notch by adding rich, creamy eggnog to the mix. This twist adds a festive depth of flavor that perfectly complements the natural sweetness of the potatoes.
Combining the smooth texture of sweet potatoes with the spiced notes of eggnog creates a pie that’s both familiar and exciting. It’s an easy recipe that impresses family and friends, making it a must-try for your seasonal celebrations. Whether you’re a longtime fan of sweet potato pie or looking to try something new, this version is sure to become a new favorite.
Ingredients
To create the perfect Sweet Potato Pie with Eggnog, having the right ingredients is essential. Below, we have carefully categorized everything you need to assemble this rich and creamy holiday dessert.
For the Sweet Potato Filling
- 2 cups mashed sweet potatoes (about 2 large sweet potatoes, cooked and peeled)
- ¾ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For the Eggnog Mixture
- 1 cup eggnog (store-bought or homemade, chilled)
- 3 large eggs
- ¼ cup heavy cream
- ¼ cup brown sugar, packed
- 1 teaspoon all-purpose flour (helps with setting the filling)
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg (for extra spice aroma)
For the Pie Crust
- 1 9-inch unbaked pie crust (store-bought or homemade)
- 1 tablespoon unsalted butter (for brushing crust edges, optional)
- 1 tablespoon granulated sugar (to sprinkle on crust edges, optional)
| Ingredient Category | Key Ingredients | Quantity |
|---|---|---|
| Sweet Potato Filling | Mashed sweet potatoes | 2 cups |
| Granulated sugar | ¾ cup | |
| Cinnamon, nutmeg, ginger, vanilla, salt | Various (see above details) | |
| Eggnog Mixture | Eggnog, eggs, heavy cream, brown sugar | 1 cup, 3, ¼ cup, ¼ cup |
| Flour, cloves, nutmeg | 1 tsp, ¼ tsp, ¼ tsp | |
| Pie Crust | Unbaked pie crust, butter, sugar | 1 crust, 1 tbsp, 1 tbsp |
We recommend measuring each ingredient precisely to balance the sweetness and spices, bringing out the best flavors of our Sweet Potato Pie with Eggnog.
Equipment Needed
To craft our Sweet Potato Pie with Eggnog masterpiece, having the right equipment is essential for precision and ease. Here’s everything we need to gather before we begin:
- Mixing Bowls
Use medium and large bowls for combining the mashed sweet potatoes with eggnog, spices, and eggs. Glass or stainless steel bowls work best for easy cleaning and durability.
- Hand Mixer or Stand Mixer
For smooth and creamy filling texture, we’ll whip the ingredients perfectly with a hand mixer or stand mixer.
- Measuring Cups and Spoons
Accuracy matters. We rely on dry and liquid measuring cups and spoons to ensure we add the precise amounts of sugar, spices, and eggnog.
- Peeler and Knife
To prepare the sweet potatoes, a sturdy vegetable peeler and sharp knife are necessary.
- Pot for Boiling Sweet Potatoes
A large pot is vital to boil sweet potatoes until tender. Using a lid helps to speed up the boiling time.
- Strainer or Colander
We’ll drain the boiled sweet potatoes here before mashing.
- Potato Masher or Ricer
These tools help achieve a smooth creamy base for the filling.
- Rolling Pin
For those preparing the pie crust from scratch, a rolling pin will thin out the dough evenly.
- 9-inch Pie Dish
Our classic size for holding the Sweet Potato Pie filling.
- Spatula and Whisk
A silicone spatula helps in scraping down the bowl sides while a whisk aids in blending the eggnog with eggs and spices.
- Oven
Preheated to 350°F (177°C) for baking the pie to golden perfection.
Here is a summarized view in table form for quick reference:
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Combining ingredients |
| Hand/Stand Mixer | Blending for smooth texture |
| Measuring Cups/Spoons | Precise ingredient measurement |
| Peeler & Knife | Preparing sweet potatoes |
| Large Pot | Boiling sweet potatoes |
| Strainer/Colander | Draining boiled sweet potatoes |
| Potato Masher/Ricer | Creating smooth sweet potato mash |
| Rolling Pin | Rolling pie crust (if making from scratch) |
| 9-inch Pie Dish | Baking the pie |
| Spatula and Whisk | Mixing and scraping bowl sides |
| Oven | Baking the pie |
By assembling these tools before we start, we set ourselves up for success, ensuring our Sweet Potato Pie with Eggnog is flawless every time.
Preparation
To create our Sweet Potato Pie with Eggnog flawlessly, we begin with careful and precise preparation of the key components. This process ensures our pie will be perfectly textured and richly flavored.
Preparing the Sweet Potatoes
- Peel 2 pounds of fresh sweet potatoes using a sharp vegetable peeler.
- Cut the peeled sweet potatoes into 1-inch cubes for even cooking.
- Boil the cubes in a large pot of water over high heat for about 20 to 25 minutes or until tender when pierced with a fork.
- Drain the cooked sweet potatoes thoroughly using a strainer to remove excess water.
- Mash the sweet potatoes immediately with a potato masher or pass through a ricer for a smooth, creamy texture. Avoid lumps for the best mouthfeel.
- Cool the mashed sweet potatoes to room temperature before mixing with the eggnog and other filling ingredients. Cooling prevents curdling when combined with eggs.
Prepping the Pie Crust
- Roll out the unbaked pie crust dough on a lightly floured surface to a 12-inch diameter circle, ensuring uniform thickness.
- Transfer the rolled dough gently into a 9-inch pie dish, fitting it snugly without stretching.
- Trim excess dough from the edges with kitchen scissors or a knife, leaving about a ½-inch overhang.
- Fold the edges under to create a neat rim and crimp with your fingers or a fork for decorative appeal.
- Chill the crust in the refrigerator for at least 15 minutes to prevent shrinking during baking.
- Optionally, blind bake the crust at 350°F (177°C) for 7-10 minutes if you prefer a crispier base before adding the filling.
| Step | Details | Temperature/Time |
|---|---|---|
| Peel Sweet Potatoes | Remove skin using vegetable peeler | – |
| Cube Sweet Potatoes | Cut into 1-inch pieces | – |
| Boil | Cook until tender | High heat / 20–25 min |
| Drain | Remove excess water | – |
| Mash | Create smooth and lump-free texture | – |
| Cool | Bring to room temperature | Until cool |
| Roll Pie Dough | Roll to 12-inch circle | – |
| Chill Crust | Chill before baking | 15 minutes |
| Optional Blind Bake | Pre-bake for crisp crust | 350°F / 7-10 minutes |
We carefully follow each step to secure a luscious filling and perfectly cooked crust. These foundation efforts enhance the holiday charm of our Sweet Potato Pie with Eggnog.
Instructions
Follow these clear, step-by-step instructions to craft the perfect Sweet Potato Pie with Eggnog. Each phase ensures our pie is creamy, flavorful, and holiday-ready.
Making the Sweet Potato Filling
- Peel and cube 2 pounds of sweet potatoes into uniform pieces for even cooking.
- Boil the sweet potato cubes in a large pot of water over medium heat until tender, about 20 minutes.
- Drain the potatoes thoroughly using a strainer, then return them to the pot off the heat.
- Mash the sweet potatoes with a potato masher until smooth and free of lumps.
- Allow the mashed sweet potatoes to cool to room temperature before combining with other ingredients.
- In a mixing bowl, combine:
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Fold the sugar and spice mixture gently into the cooled mashed sweet potatoes until fully incorporated.
Adding the Eggnog Mixture
- In a separate bowl, whisk together:
- 1 cup rich eggnog
- 2 large eggs
- ⅓ cup heavy cream
- 1 teaspoon vanilla extract
- Slowly pour the eggnog mixture into the sweet potato mixture while stirring continuously.
- Mix thoroughly until the filling is smooth, silky, and well blended without any streaks of eggnog or sweet potato.
- Taste the filling and adjust spices if desired—remember this will intensify during baking.
Assembling the Pie
- Preheat the oven to 350°F (177°C).
- Roll out the prepared pie crust on a lightly floured surface to fit a 9-inch pie dish.
- Carefully transfer the crust into the pie dish. Trim any excess dough hanging over the edges and crimp decoratively.
- (Optional) For a crispier crust, blind bake the crust for 10 minutes before filling.
- Pour the sweet potato and eggnog filling into the crust, smoothing the top evenly.
- Bake the pie on the middle rack for 55–65 minutes or until the filling is set and slightly puffed at the center.
- Allow the pie to cool completely at room temperature to let the filling firm up before serving.
| Step | Temperature (°F) | Time | Notes |
|---|---|---|---|
| Boiling sweet potatoes | Medium heat | 20 minutes | Tender when easily pierced |
| Blind baking crust (optional) | 350 | 10 minutes | Prevents sogginess |
| Baking completed pie | 350 | 55–65 minutes | Set and slightly puffed center |
By precisely following these instructions we ensure our Sweet Potato Pie with Eggnog boasts smooth rich filling paired with a perfectly baked crust that highlights the festive flavors.
Baking Directions
Baking our Sweet Potato Pie With Eggnog requires careful attention to time and temperature to achieve the perfect creamy texture and a golden crust. Let’s walk through the essential baking steps to ensure flawless results every time.
Baking Time and Temperature
Preheat the oven to 350°F (177°C) before placing the pie inside. Bake the pie on the center rack to ensure even heat distribution. The baking time typically ranges from 50 to 60 minutes depending on your oven’s calibration and the thickness of the filling.
| Step | Temperature | Time | Rack Position |
|---|---|---|---|
| Preheat Oven | 350°F (177°C) | – | – |
| Bake Pie | 350°F (177°C) | 50–60 minutes | Center Rack |
Checking for Doneness
To know when the pie is perfectly baked, look for the following signs:
- The edges of the filling should be set and slightly puffed.
- The center should have a slight jiggle but not be liquid or overly runny.
- Insert a toothpick or thin knife near the center. It should come out mostly clean with a few moist crumbs.
“Aim for a set outer filling with a gently moving center,” as this will firm up as the pie cools, resulting in the signature creamy texture.
Cooling the Pie
Once baked, remove the pie from the oven and allow it to cool completely on a wire rack. Cooling takes about 2 to 3 hours to ensure the filling settles and slices cleanly.
- Do not refrigerate immediately; rapid cooling may cause cracking.
- After room temperature cooling, consider chilling in the refrigerator for an additional 1 to 2 hours if you prefer a firmer texture.
This cooling process is crucial for achieving the silky smooth, spiced richness that defines our Sweet Potato Pie With Eggnog.
Serving Suggestions
To fully enjoy our Sweet Potato Pie with Eggnog, presenting it with thoughtful touches can elevate its festive appeal. Let’s explore some delightful ways to garnish and pair this rich holiday dessert.
Garnishing Ideas
Adding the right garnish enhances both visual appeal and flavor contrast. Consider these garnishing ideas for our Sweet Potato Pie with Eggnog Recipe:
- Whipped Cream: A dollop of lightly sweetened whipped cream adds airy creaminess, balancing the dense, spiced filling.
- Toasted Pecans: Sprinkle chopped toasted pecans on top for a crunchy, nutty texture that complements the smooth pie.
- Ground Nutmeg or Cinnamon: Lightly dust the pie surface with fresh ground nutmeg or cinnamon. This accentuates the warm spice profile already present in the pie.
- Candied Ginger Pieces: Small bits of candied ginger add a subtle zing and festive twist.
- Drizzle of Caramel Sauce: For those craving extra decadence, drizzle warm caramel sauce in thin lines across the top.
Each garnish offers a unique sensory experience, from crunchy to creamy to aromatic, pairing perfectly with the creamy and spiced nature of the Sweet Potato Pie with Eggnog.
Pairing Recommendations
Completing our serving experience requires pairing this dessert thoughtfully. Here are our top recommendations:
| Beverage | Description | Why It Works |
|---|---|---|
| Hot Spiced Cider | Warm apple cider with cinnamon sticks and cloves | Echoes pie’s holiday spices and adds warmth |
| Eggnog (Classic or Vegan) | Traditional creamy eggnog served chilled or warmed | Reinforces the eggnog flavor in the pie |
| Coffee (Medium Roast) | A smooth, medium roast coffee brewed fresh | Provides bitter notes to contrast sweetness |
| Dessert Wine (Moscato) | Sweet, lightly effervescent white wine | Complements pie’s creamy richness with sweetness |
| Chai Tea | Spiced black tea with cinnamon, cardamom, and cloves | Mirrors the cozy spices inside the pie |
We recommend serving the pie slightly chilled or at room temperature alongside these beverages to create a truly inviting holiday dessert experience. Using complementary spices and textures maximizes the flavor harmony and leaves a lasting impression on your guests.
Make-Ahead Tips
To ensure our Sweet Potato Pie with Eggnog turns out perfectly and fits seamlessly into our holiday schedule, planning ahead is essential. Here are key make-ahead strategies to preserve the pie’s flavor, texture, and festive appeal.
Preparing Filling and Pie Crust in Advance
- Cook and mash the sweet potatoes up to 2 days before baking. Store the cooled mashed sweet potatoes tightly covered in the refrigerator.
- Mix the sweet potato filling with sugar, spices, eggs, heavy cream, and eggnog up to 1 day ahead. Cover the filling bowl with plastic wrap and refrigerate.
- Prepare the pie crust and blind bake if desired up to 1 day in advance. Wrap the cooled crust tightly in plastic wrap and keep it refrigerated.
Assembling and Baking Timeline
We recommend the following timeline for best results:
| Step | Timing | Storage Method |
|---|---|---|
| Cook & mash sweet potatoes | 2 days before baking | Airtight container, refrigerate |
| Prepare filling mixture | 1 day before baking | Covered bowl, refrigerate |
| Roll, fit, and blind bake crust | 1 day before baking | Plastic wrap, refrigerate |
| Assemble & bake pie | Bake day | Freshly baked |
| Cool pie after baking | 2-3 hours (room temp) | Wire rack |
| Chill pie (optional) | 2 hours after cooling | Refrigerate |
Tips for Reheating and Serving
- If baking ahead by a few hours or overnight:
- Bake the pie fully.
- Cool completely on a wire rack.
- Cover loosely with foil and chill.
- Reheat at 325°F (163°C) for 15-20 minutes before serving to refresh the custard texture.
- For the best flavor, serve the pie slightly chilled or at room temperature.
Important Storage Notes
- Do not freeze the pie once the eggnog custard filling is added; freezing can affect the texture negatively.
- Use an airtight container or pie dome to store the pie in the refrigerator to prevent it from absorbing other flavors and drying out.
“Planning ahead with these tips lets us enjoy stress-free holiday moments while serving a rich, creamy Sweet Potato Pie with Eggnog that tastes freshly baked.”
By integrating these make-ahead tips, our celebration-ready dessert gains convenience without compromising its signature luscious texture and spiced richness.
Storage Instructions
To keep our Sweet Potato Pie with Eggnog fresh and flavorful, proper storage is essential. Follow these steps to maintain the creamy texture and rich spiced notes that make this pie special.
Refrigeration
- Allow the pie to cool completely at room temperature for 2 to 3 hours after baking.
- Cover the pie loosely with plastic wrap or aluminum foil.
- Store in the refrigerator for up to 4 days.
- Before serving, let the pie sit at room temperature for 15 to 20 minutes to soften slightly and enhance flavor.
Freezing
If we want to enjoy the pie later or make it ahead, freezing is a great option:
- Wrap the cooled pie tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
- Place the wrapped pie in an airtight freezer-safe container or a large freezer bag.
- Freeze for up to 2 months.
- To thaw, transfer the pie to the refrigerator overnight.
- Warm the pie in a preheated oven at 325°F (163°C) for 15 to 20 minutes before serving to revive the creamy texture.
| Storage Method | Preparation | Maximum Storage Time | Thawing/Serving Tips |
|---|---|---|---|
| Refrigeration | Cover loosely with wrap | 4 days | Bring to room temperature before serving |
| Freezing | Wrap tightly, store airtight | 2 months | Thaw overnight in fridge, warm in oven pre-serving |
Important Tips for Best Results
- Avoid storing the pie at room temperature for more than 2 hours after baking to prevent spoilage.
- Use airtight coverings to maintain moisture balance and prevent the pie from absorbing other fridge odors.
- When reheating, use a moderate oven temperature to prevent drying out the filling or crust.
By following these storage instructions, we ensure our Sweet Potato Pie with Eggnog stays as luscious and festive as the moment it was baked.
Conclusion
This Sweet Potato Pie with Eggnog recipe brings a fresh and festive twist to a beloved classic. Its creamy texture and warm spices make it a standout dessert for any holiday table. With straightforward steps and thoughtful tips, it’s designed to fit smoothly into our busy celebrations without sacrificing flavor or quality.
By preparing ahead and following the baking and storage advice, we can enjoy a perfectly balanced pie that delights every time. Whether served chilled or at room temperature, this pie pairs beautifully with seasonal drinks and garnishes, making it a memorable treat for family and friends. Let’s make this recipe a new holiday tradition that everyone looks forward to year after year.
Frequently Asked Questions
What makes Sweet Potato Pie with Eggnog different from traditional sweet potato pie?
This version adds rich, creamy eggnog to the filling, enhancing the classic sweet potato flavor with smooth, spiced holiday notes for a unique and festive twist.
Can I prepare the sweet potato filling ahead of time?
Yes, you can cook and mash the sweet potatoes up to two days in advance to save time on the day of baking.
What temperature should I bake the pie at and for how long?
Preheat your oven to 350°F (177°C) and bake the pie for 50 to 60 minutes until the edges are set and the center is slightly jiggly.
How should I store leftover Sweet Potato Pie with Eggnog?
Cool completely, cover loosely, and refrigerate for up to four days. For longer storage, freeze wrapped tightly for up to two months.
What tools do I need to make this pie?
Essential tools include mixing bowls, a mixer, measuring cups and spoons, a potato peeler and knife, large pot, strainer, potato masher, rolling pin, a 9-inch pie dish, and an oven.
How do I know when the pie is properly baked?
Look for set edges, a slightly jiggly center, and a toothpick inserted in the center coming out mostly clean.
Can I blind bake the pie crust?
Yes, blind baking is optional if you prefer a crispier crust before adding the filling.
What are some good serving suggestions for this pie?
Top with whipped cream, toasted pecans, nutmeg, or caramel drizzle. Pair it with hot spiced cider, eggnog, coffee, Moscato, or chai tea for a festive touch.
Do I need to cool the pie before serving?
Yes, cool the pie completely on a wire rack for 2 to 3 hours, then optionally chill it in the fridge for firmer texture and best flavor.
How can I reheat the pie without drying it out?
Warm slices gently in a low oven or microwave for a short time to maintain creaminess without overcooking.