Eggnog Sweet Potato Bake


Eggnog Sweet Potato Bake Recipe photo by Taste of Home

  • Total Time: Prep: 1-1/4 hours + cooling Bake: 30 min.
  • Makes: 8 servings


  • 3-1/2 pounds sweet potatoes (about 5 large)
  • 2/3 cup eggnog
  • 1/2 cup golden raisins
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1/4 cup quick-cooking oats
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped pecans
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons butter, melted


  • Preheat oven to 400°. Scrub sweet potatoes; pierce several times with a fork. Place on a foil-lined 15x10x1-in. baking pan; bake until tender, 1 hour. Remove from oven. Reduce oven setting to 350°.
  • When potatoes are cool enough to handle, remove and discard peel. Mash potatoes in a large bowl (you should have about 6 cups mashed). Stir in eggnog, raisins, sugar and salt. Transfer to a greased 11×7-in. baking dish.
  • For topping, in a small bowl, mix flour, oats, brown sugar, pecans and spices; stir in butter. Sprinkle over sweet potatoes. Bake, uncovered, until heated through and topping is lightly browned, 30-35 minutes.


SOURCE: Taste of Home