Got to Be NC
Recipe by: Lisa Prince

Sweet Potato Eggnog

A creamy and fun creation for the holidays that is delicious with or without the spiced rum. Kellie Williams from Cary won second place in the NC Sweet Potato Contest with this recipe at the NC State Fair this year.

Servings: 6
Cook Time: Prep Time: 15 minutes; Total Time: 45 minutes
Meal Type: Beverage
NC Ingredients: Eggs, Sweet Potato

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Ingredients

12
egg yolks
2
cups whipping cream
2
cups milk
2/3
cups coconut milk
2
cups sweet potato puree (instructions below)
1/8
tsp. cinnamon
Pinch of nutmeg
Pinch of salt
1/2
tsp. vanilla
1
cup sugar
Spiced rum (optional)

Directions

In a bowl, mix egg yolks until pale yellow (about 5 minutes). Add rest of ingredients and mix together well. Add to pot and heat on low until sugar is dissolved, constantly stirring so the egg does not cook. When done, pour though strainer into a container. Refrigerate overnight. Optional: Serve with 1 Tbsp. spiced rum in each cup of eggnog.

Sweet Potato Puree: Peel and cut 2 medium-large sweet potatoes. Place pieces into large pot and cover with water. Boil for 30 minutes or until pieces are soft. When done put pieces in a blender. Cover pieces with the water used to boil the sweet potatoes. Blend until puree consistency.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.