Egg Nogged Sweet Potato casserole

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This recipe is not only perfect as a holiday side dish, you can serve it for brunch- almost sweet enough as a dessert.

Serves 6

6 sweet potatoes

1 tsp. cinnamon

2 TBSP. brown sugar

1 TBSP. unsalted butter

Kosher salt

Pinch fresh ground black pepper

¼ cup pumpkin butter or pumpkin curd

½ cup egg nog

2 TBSP. bourbon or brandy (optional)


1 cup oatmeal (not instant

¼ cup brown sugar

1 tsp. cinnamon

2 Tbsp. butter, melted

Mix the ingredients for the topping in a medium bowl and set aside

Pierce sw. potatoes with a fork and Roast sweet potatoes in their skin at 375 degrees for about 35 minutes or until fully cooked

Peel off skin on sweet potatoes and place in mixing bowl. Add egg nog, cinnamon, pumpkin butter and other ingredients.

Spray ramekins with Pam and add whipped eggnog sweet potato mixture.

Top with oatmeal mixture and return to oven for 15 minutes or until topping begins to slightly brown.

Serve immediately