Eggnog Sweet Potato Pie

By TrayH

Ingredients

• ~For the PIE:
• 1/4 cup caramel ice cream topping
• 1 unbaked pastry shell (9 inches)
• 2 cups mashed sweet potatoes
• 3/4 cup eggnog
• 1 egg, lightly beaten
• 2 tablespoons butter, melted
• 1/2 teaspoon vanilla extract
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 3/4 teaspoon ground cinnamon
• ~For the TOPPING:
• 1/2 cup flaked coconut
• 1/3 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/3 cup cold butter, cubed
• 1/4 cup chopped pecans
• Read more: http://www.tasteofhome.com/recipes/eggnog-sweet-potato-pie#ixzz3HkWtVpLA

Details

Adapted from tasteofhome.com

Preparation

Step 1

* 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. Reduce heat to 350°; bake 30 minutes longer.

* Meanwhile, in a small bowl, combine the coconut, flour and brown sugar.

* Cut in butter until crumbly; stir in pecans.

* Sprinkle over pie.

* Bake for additional 10-15 minutes or until a 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 the refrigerator.

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Editor's Note: This recipe was tested with commercially prepared eggnog.


Read more: http://www.tasteofhome.com/recipes/eggnog-sweet-potato-pie#ixzz3HkX7OBpS