| Level: | Easy |
| Total: | 2 hr 10 min |
| Active: | 40 min |
| Yield: | 6 servings |
Ingredients
- Nonstick cooking spray, for the dish
- 4 tablespoons unsalted butter, melted
- 1/3 cup lightly packed light brown sugar
- 1/4 cup molasses
- 3 large eggs, beaten
- 1/2 cup half-and-half
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon orange zest plus 3 tablespoons orange juice (from 1/2 orange)
- 2 pounds sweet potatoes, peeled and grated (about 3 medium potatoes; 6 cups grated on the fine side of a grater)
- Eggnog Whipped Cream, recipe follows
- 1 cup heavy whipping cream
- 3 tablespoon confectioners’ sugar
- 1/4 teaspoon ground nutmeg
- 1/3 cup eggnog
Instructions
- Preheat the oven to 350 degrees F. Lightly spray a 9-inch square baking dish with nonstick cooking spray.
- Whisk together the butter with the brown sugar and molasses in a bowl. Whisk in the eggs, half-and-half and vanilla until smooth. Stir in the salt, spices, orange zest and juice. Fold in the sweet potatoes. Pour the mixture into the prepared baking dish, then smooth the top and cover with foil.
- Bake until the center is set and the potatoes are soft, about 40 minutes. Remove the foil and bake until bubbling and starting to brown on the edges, another 10 minutes. Remove from the oven and allow to cool to room temperature. Serve chilled or at room temperature with the Eggnog Whipped Cream.
- Add the whipping cream, confectioners’ sugar and nutmeg to the chilled bowl of a stand mixer fitted with the whisk attachment (or a chilled large bowl if using a hand mixer) and whisk on high speed until soft peaks form, about 2 minutes. Fold in the eggnog.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 548 |
| Total Fat | 31 g |
| Saturated Fat | 17 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 5 g |
| Sugar | 36 g |
| Protein | 8 g |
| Cholesterol | 183 mg |
| Sodium | 319 mg |
Reviews
Perfect way to use up extra sweet potato. Thank you Kardea!
I made this with prebaked sweet potatoes. It worked well, overall it was just OK. The best part was the whip cream.
This was WAY TOO WET did not set for me and I left it in the oven way longer than stated in the recipe. Can’t serve this! So ANNOYED,just terrible!
Fabulous the whipped cream was awesome.