Brandy & Eggnog Sweet Potato Pie

Brandy & Eggnog Sweet Potato Pie

1 1/2 pounds sweet potatoes, baked about 45 minutes 
until soft and done; peel

3/4 cup eggnog

2 eggs

1 1/2 cups dark brown sugar

4 TBSP butter

6 tsp vanilla extract

1 tsp cinnamon

1/2 tsp allspice

1/4 tsp nutmeg

2 TBSP maple syrup

1 ounce brandy

1/2 lemon, juiced

1/2 tsp salt

1 premade pie crust

Preheat oven to 350 degrees.  
Place piecrust in baking dish and set aside.  

In your mixing bowl, combine the baked potatoes and eggnog.  Whip until smooth. 
Add the remaining ingredients and beat well.  

Use an immersion blender to make sure all the lumps are out, 
or you can use your blender.  

Pour into the pie crust.  
Bake 40-50 minutes.  

Cool on wire rack.  
Serve with the Brand Whipped Cream. 

Brandy Whipped Cream
1/2 cup heavy whipping cream
1 tsp confectioners sugar
1 tsp Brandy

Whip cream and sugar to a soft medium peak.  Add the brandy, whipping until stiffer peaks form.  Serve immediately on each slice of pie. 

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The yummy ingredients...

bake the potatoes--
usually about 400 degrees for 45 minutes...
peel and set aside...



When a little cooler, add them to your 
mixing bowl with the eggnog...

Mix until smooth...

Add the brown sugar...

the butter...

the brandy...

the spices and vanilla...

the juice of the half of the lemon and the salt...

I then used an immersion blender to make sure 
all the lumps were smoothed out...

and poured the delicious batter into the crust...

I baked it for about 45 minutes until it was oh so perfect :)

Serve each piece with a dollop of the brandy whipped cream!