Sweet Potato Egg Nog

2nd Place NC State Fair Tailgate Recipe Winner

Sweet Potato Egg Nog

Kellie Williams
Cary, NC


  • 12 egg yolks
  • 2 cups whipping cream
  • 2 cups whole milk
  • 2/3 cup coconut milk
  • 2 cups sweet potato 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

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

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

Recipe analyzed for 4 servings:






Recipe analyzed without spiced rum.
Recipe analyzed with 1 cup sweet potato and 1 cup water for 2 cups of sweet potato puree