Eggnog Sweet Potatoes

Recipe by Chef PotPie
READY IN: 24hrs 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Adjust oven rack to middle position and preheat oven to 300* F.
  • Line a baking sheet with parchment paper.
  • Toss egg white with toasted nuts in a bowl.
  • In a medium bowl, mix 2 tablespoons brown sugar with cinnamon.
  • Stir nut mixture into cinnamon mixture, spread on baking sheet, and bake until hardened and candy-like, about 30 minutes.
  • Allow mixture to cool completely, then crumble into small pieces. (Topping can be stored in airtight container up to 5 days.).
  • Steam sweet potatoes in steamer basket set in large covered suacepan with 1 inch of boiling water until tender, about 20 minutes. Drain.
  • Using electric mixer on medium speed, beat heavy cream in large bowl until stiff peaks form, and transfer to medium bowl.
  • Beat sweet potatoes in the now-empty bowl until very smooth. Beat in butter, remaining 2 tablespoons brown sugar, eggnog, zest, juice, nutmeg, and salt.
  • Fold in whipped cream, transfer to serving bowl, top with the praline mixture, and serve.
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