Sweetpotato Eggnog
2nd Place NC State Fair Tailgate Recipe WinnerKellie Williams
Cary, NC
Cary, NC
Servings: 4 per container
Calories: 1055kcal
Ingredients
- 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
Instructions
- 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 eggnog
Notes
Nutrition Facts
Sweetpotato Eggnog
Serving Size
1
Amount per Serving
Calories
1055
% Daily Value*
Fat
71
g
109
%
Saturated Fat
42
g
263
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
20
g
Cholesterol
761
mg
254
%
Sodium
179
mg
8
%
Potassium
1060
mg
30
%
Carbohydrates
91
g
30
%
Fiber
5
g
21
%
Sugar
66
g
73
%
Protein
18
g
36
%
Vitamin A
29631
IU
593
%
Vitamin C
29
mg
35
%
Calcium
347
mg
35
%
Iron
4
mg
22
%
Net Carbohydrates
87
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1 | Calories: 1055kcal | Carbohydrates: 91g | Protein: 18g | Fat: 71g | Saturated Fat: 42g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 761mg | Sodium: 179mg | Potassium: 1060mg | Fiber: 5g | Sugar: 66g | Vitamin A: 29631IU | Vitamin C: 29mg | Calcium: 347mg | Iron: 4mg | Net Carbohydrates: 87g