Recipe: Sweet Potato Eggnog

By on December 6, 2018

Sweet Potato Eggnog

Sweet Potato Eggnog

There’s no better way to prepare for a cold weekend in the Carolinas like with a perfect cup of eggnog. While you’re preparing for the winter weather and making the last-minute bread and milk run, be sure to grab these ingredients.

Be sure to grab local produce and items at your local grocery store and farmers markets. Look for the Got to Be NC sign to ensure that you’re supporting your local farmers!

NC Ingredients: 

Sweet Potato, Eggs

INGREDIENTS

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

INSTRUCTIONS

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.

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