Name: Eggnog Sweet Potatoes
Prep time: 20 min
Cook time: 24 h
Total time: 24 h 20 min
Yield: 6-8 serving(s)
Ingredients: 1 large egg white, beaten; 1/2 cup cashews, toasted, cooled, and chopped fine; 4 tablespoons brown sugar, divided; 1 teaspoon cinnamon; 2 lbs sweet potatoes, peeled and cut in 1-inch cubes; 1/3 cup heavy cream; 4 tablespoons butter, softened; 1/2 cup eggnog; 2 tablespoons orange juice; 1 teaspoon orange zest; 1/4 teaspoon nutmeg; 1 teaspoon salt

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Recipe by Chef PotPie

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Eggnog Sweet Potatoes created by Lawsome

I found this recipe by Lisa Renshaw in Cooks Illustrated Magazine. I know my family is going to love this!

Ready In:: 24hrs 20mins
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ingredients

1 large egg white, beaten
¹⁄₂ cup cashews, toasted, cooled, and chopped fine
4 tablespoons brown sugar, divided
1 teaspoon cinnamon
2 lbs sweet potatoes, peeled and cut in 1-inch cubes
¹⁄₃ cup heavy cream
4 tablespoons butter, softened
¹⁄₂ cup eggnog
2 tablespoons orange juice
1 teaspoon orange zest
¹⁄₄ teaspoon nutmeg
1 teaspoon salt

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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RECIPE MADE WITH LOVE BY

@Chef PotPie

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@Chef PotPie

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"I found this recipe by Lisa Renshaw in Cooks Illustrated Magazine. I know my family is going to love this!"

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photo by Lawsome

11/24/2007

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review by Lawsome

11/24/2007

As my family is much more fond of pecans than cashews, I substituted pecans. That was the only change I made. I received many compliments, saying it was delicious. Personally, I don't know how much I liked the flavor, too orangey? The texture was good - they were light and fluffy!

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creation by Chef PotPie

10/8/2006

I found this recipe by Lisa Renshaw in Cooks Illustrated Magazine. I know my family is going to love this!