Sweet Potato Eggnog

Air Date: 
Fri, 12/15/2017
NC Ingredients: 
Sweet Potato, Eggs




egg yolks
2 c
whipping cream
2 c
2⁄3 c
coconut milk
2 c
sweet potato puree (instructions below)
1⁄8 t
Pinch of nutmeg
Pinch of salt
1⁄2 t
1 c
Spiced rum (optional)


In a bowl, mix egg yolks until pale yellow (about 5 minutes). Add rest of ingredients and mix together well. Add to pot and heat on low until sugar is dissolved, constantly stirring so the egg does not cook. When done, pour though strainer into a container. Refrigerate overnight. Optional: Serve with 1 Tbsp. spiced rum in each cup of eggnog.


Sweet Potato Puree: Peel and cut 2 medium-large sweet potatoes. Place pieces into large pot and cover with water. Boil for 30 minutes or until pieces are soft. When done put pieces in a blender. Cover pieces with the water used to boil the sweet potatoes. Blend until puree consistency.


Lisa’s Notes: A creamy and fun creation for the holidays that is delicious with or without the spiced rum. Kellie Williams from Cary won second place in the NC Sweet Potato Contest with this recipe at the NC State Fair this year.