Eggnog Sweet Potato Pie

Servings: 8

Prep Time: 25 min

Cook Time: 55 min


1/4 cup; caramel ice cream topping

1 pastry shell (9 inches), unbaked

2 cups; sweet potato, mashed

3/4 cup; eggnog

1 egg; lightly beaten

2 tablespoons; butter, melted

1/2 teaspoon; vanilla extract

1/2 cup; sugar

1/2 cup; brown sugar, packed

3/4 teaspoon, ground cinnamon


1/2 cup; coconut, flaked

1/3 cup; all-purpose flour

1/4 cup; brown sugar; packed

1/3 cup; butter, cold

1/4 cup; pecans, chopped


  1. Carefully spread caramel topping over bottom of pastry shell; set aside. In a small bowl, combine the sweet potatoes, eggnog, butter and vanilla. Stir in the sugars and cinnamon. Carefully spoon over caramel layer.
  2. Bake at 400°F for 15 minutes. Reduce the heat to 350°F, bake for 30 minutes longer.
  3. Meanwhile, in a small bowl, combine the coconut, flour and brown sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over pie.
  4. Bake for 10 to 15 minutes or until a knife inserted near the center comes out clean and topping is golden brown (cover edges with foil if necessary to prevent overbrowning). Cool on a wire rack. Store in refrigerator.