Eggnog Sweet Potato Casserole


Ever wonder what to do with eggnog besides drink it? I’ve got the answer – make a casserole! If you think of this casserole like mashed potatoes, the eggnog ends up acting like the butter and milk/cream. It also adds an additional sweetness to the sweet potatoes that leaves you asking ‘what is that amazing flavor?’.

It’s so creamy and decadent and then you add the topping to is which is sweet and crunchy. Some would even go as far to say as this could be served as dessert. Regardless, it’s perfect at any holiday table. I know you’ll absolutely love this!

Eggnog Sweet Potato Casserole

  • Servings: 8
  • Difficulty: easy
  • Print


For the casserole:

  • 3-1/2 pounds sweet potatoes (about 5 large)
  • 2/3 cup eggnog
  • 1/2 cup golden raisins
  • 2 tablespoons sugar
  • 1 teaspoon salt

For the topping:

  • 1/4 cup all-purpose flour
  • 1/4 cup quick-cooking oats
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped pecans
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons butter, melted


  1. Preheat oven to 400°. Scrub sweet potatoes; pierce several times with a fork. Place on a foil-lined 15x10x1-in. baking pan; bake 1 hour or until tender. Remove from oven. Reduce oven setting to 350°.
  2. When potatoes are cool enough to handle, remove and discard peel. Mash potatoes in a large bowl (you should have about 6 cups mashed). Stir in eggnog, raisins, sugar and salt. Transfer to a greased 11×7-in. baking dish.
  3. For topping, in a small bowl, mix flour, oats, brown sugar, pecans and spices; stir in butter. Sprinkle over sweet potatoes. Bake, uncovered, 30-35 minutes or until heated through and topping is lightly browned. Enjoy! 
Adapted from:

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