Eggnog Sweet Potatoes
Indulge in the holiday spirit with this comforting recipe for Eggnog Sweet Potatoes—where festive flavors meet creamy, spiced perfection. Roasted sweet potatoes are mashed to velvety smoothness and infused with the decadent richness of eggnog, a hint of cinnamon and nutmeg, and a touch of vanilla for warmth. Brown sugar and unsalted butter enhance the natural sweetness, while optional toppings like toasted pecans or golden, gooey marshmallows add delightful texture and a festive finish. Perfect as a standout holiday side dish or a cozy winter indulgence, this recipe is both easy to prepare and a guaranteed crowd-pleaser. Ideal for Thanksgiving, Christmas, or any gathering, these creamy eggnog baked sweet potatoes will become a new seasonal favorite.
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Recipe Information
Ingredients
- 4 large sweet potatoes
- 1.5 cups eggnog (store-bought or homemade)
- 4 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 1 teaspoon vanilla extract
- 0.25 teaspoons salt
- 0.5 cups chopped pecans (optional, for garnish)
- 1 cup mini marshmallows (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C).
Wash the sweet potatoes thoroughly and poke several holes in them with a fork to allow steam to escape during baking.
Place the sweet potatoes on a baking sheet lined with aluminum foil or parchment paper and bake for 45-50 minutes, or until they are tender when pierced with a fork.
Remove the sweet potatoes from the oven and let them cool slightly until they are easy to handle. Reduce the oven temperature to 375°F (190°C) if you plan to add marshmallows as a topping.
Peel the sweet potatoes and transfer the flesh to a large mixing bowl. Mash the sweet potatoes with a potato masher or fork until smooth.
In a small saucepan, melt the butter over medium heat. Stir in the eggnog, brown sugar, cinnamon, nutmeg, vanilla extract, and salt. Heat until the mixture is warm and the sugar is dissolved, about 2-3 minutes.
Pour the eggnog mixture into the mashed sweet potatoes and mix until well combined and creamy.
Transfer the sweet potato mixture to a greased 9x13-inch baking dish. If using, sprinkle chopped pecans over the top. If you prefer a sweeter topping, sprinkle the mini marshmallows evenly over the sweet potatoes instead.
Bake in the oven at 375°F (190°C) for 10-15 minutes, or until the marshmallows are golden and bubbly (if using) or the dish is heated through and the pecans are toasted.
Remove from the oven and let cool for a few minutes before serving. Enjoy your creamy and spiced Eggnog Sweet Potatoes!
Nutrition Facts
Calories |
2205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.2 g | 134% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 1286 mg | 56% | |
| Total Carbohydrate | 293.8 g | 107% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 142.6 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 665 mg | 51% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 750 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
