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Sweetpotato Egg Nog

2nd Place NC State Fair Tailgate Recipe Winner
Kellie Williams
Cary, NC
Calories: 960
Print Recipe


  • 12 egg yolks
  • 2 cups whipping cream
  • 2 cups whole milk
  • 2/3 cup coconut milk
  • 2 cups sweetpotato puree, see below for instructions
  • 1/8 tsp. cinnamon
  • Pinch nutmeg
  • Pinch salt
  • ½ tsp. vanilla
  • 1 cup sugar
  • Spiced rum, optional
  • Sweet potato puree


  • Peel and cut 2 medium sweetpotatoes.
  • Place pieces into a large pot and cover with water
  • Boil sweetpotatoes for 30 minutes or until soft.
  • Place pieces into blender along with water used to boil and blend to pureed
  • In a bowl, mix egg yolks until pale yellow (approximately 5 minutes)
  • Add rest of ingredients and continue to mix
  • Add to pot and heat on low until sugar is dissolved, stirring constantly being careful not to cook the egg
  • Once sugar is dissolved, remove from heat and pour through a strainer
  • Refrigerate overnight

Optional – serve with 1 tablespoon of spiced rum with each cup of egg nog

    Serves: 4 per container