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Name: Eggnog Sweet Potato Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: not set
Ingredients: 1/4 cup caramel ice cream topping; 1 unbaked 9 inch pastry shell; 2 cups sweet potatoes mashed; 3/4 cup eggnog; 1 egg lightly beaten; 2 tablespoons butter melted; 1/2 teaspoons Vanilla extract; 1/2 cup sugar; 1/2 cup brown sugar packed; 3/4 teaspoon ground cinnamon; 1/2 cup coconut flaked; 1/3 cup flour; 1/4 cup brown sugar packed; 1/3 cup butter cold; 1/4 cup pecans chopped

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INGREDIENTS

1/4 cup caramel ice cream topping
1 unbaked 9 inch pastry shell
2 cups sweet potatoes ; mashed
3/4 cup eggnog
1 egg ; lightly beaten
2 tablespoons butter ; melted
1/2 teaspoons Vanilla extract
1/2 cup sugar
1/2 cup brown sugar ; packed
3/4 teaspoon ground cinnamon
topping
1/2 cup coconut ; flaked
1/3 cup flour
1/4 cup brown sugar ; packed
1/3 cup butter ; cold
1/4 cup pecans ; chopped

INSTRUCTIONS

Bake at 400 for 15 minutes. Reheat to 350 and bake for 30 minutes.

Meanwhile, in a small bowl, combine the coconut, flour, and brown sugar. Cut in butter until crumbly in pecans. Sprinkle over pie.

Bake for 10-15 minutes or until knife inserted near the center comes out clean and topping is golden brown (cover edges with foil if necessary to prevent overbrowning). Cool on a wire rack. Store in refrigerator.

NOTES

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Eggnog Sweet Potato Pie

1/4 cup caramel ice cream topping
1 unbaked 9 inch pastry shell
2 cups sweet potatoes mashed
3/4 cup eggnog
1 egg lightly beaten
2 tablespoons butter melted
1/2 teaspoons Vanilla extract
1/2 cup sugar
1/2 cup brown sugar packed
3/4 teaspoon ground cinnamon
 topping
1/2 cup coconut flaked
1/3 cup flour
1/4 cup brown sugar packed
1/3 cup butter cold
1/4 cup pecans chopped

Carefully spread caramel topping over bottom of pastry shell; set aside. In a small bowl, combine the sweet potatoes, eggnog, egg, butter and vanilla. Stir in the sugars and cinnamon. Carefully spoon over caramel layer. 
Bake at 400 for 15 minutes. Reheat to 350 and bake for 30 minutes.
Meanwhile, in a small bowl, combine the coconut, flour, and brown sugar. Cut in butter until crumbly in pecans. Sprinkle over pie. 
Bake for 10-15 minutes or until knife inserted near the center comes out clean and topping is golden brown (cover edges with foil if necessary to prevent overbrowning). Cool on a wire rack. Store in refrigerator.

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Nutrition

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Serving Size: 1 Serving (149g)
Recipe Makes: 8 Servings

Calories: 395
Calories from Fat: 148 (37%)

Amt Per Serving		% DV

	Total Fat 16.5g	22 %
	Saturated Fat 9.4g	47 %
	Monounsaturated Fat 4.7g
	Polyunsanturated Fat 1.2g
Cholesterol 42.1mg		13 %
Sodium 3631.3mg		125 %
Potassium 249.3mg		7 %
Total Carbohydrate 62.7g		18 %
	Dietary Fiber 2g	8 %
	Sugars, other 60.7g
Protein 2.2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 395

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