Homemade Sweet Potato Eggnog
Creamy, festive, and richly spiced, this Homemade Sweet Potato Eggnog uses smooth Bruce’s yams to create a velvety holiday drink with warm spice and natural sweetness — a delicious twist on the classic Christmas sip.
Ingredients
- 2 cups whole milk
- 1/2 cup superfine sugar
- 1 fresh cinnamon stick snapped in half
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon pure vanilla extract
- 6 large organic egg yolks
- 1/3 cup smashed Bruce’s Yam Cut Sweet Potatoes in Syrup
- 2 tablespoons syrup from can
- 1/2 cup superfine sugar
- 1 cup organic cream; room temperature
Instructions
- Combine milk, cinnamon stick, nutmeg and vanilla in a heavy saucepan over medium-low heat.
- Bring the mixture to a very gentle boil.
- Meanwhile, in a large bowl, whisk egg yolks with the sweet potatoes, sweet potato syrup and sugar until very well combined and no chunks remain.
- Remove cinnamon stick from milk mixture (discard) and slowly pour hot milk into egg yolks to temper yolks.
- Return mixture into saucepan and cook over medium heat (do not allow to boil) until mixture thickens and reaches a temperature of 160 degrees F. (mixture should be thick enough to coat the back of a wooden spoon).
- Remove from heat and stir in cream.
- Transfer to a sterilized glass jar and refrigerate for a minimum of 4 hours until well chilled. Serve with whipped cream and a sprinkling of pumpkin pie spice, if desired.
- Serve with a dollop of whipped cream and a sprinkling of pumpkin pie spice, if desired.