Need recipe for a sweet potato caramel pie?

Answer 1

Sweet Potato Caramel Pie
2/3 cup butter, melted
1/2 cup granulated sugar
2 1/2 cups graham cracker crumbs
2 tablespoons butter
14 ounces sweetened condensed milk
16 ounces Cool Whip, thawed
12 ounces caramel ice cream topping
7 ounces flaked coconut
1/2 cup chopped pecans
8 ounces cream cheese, softened
1 1/2 cups mashed sweet potatoes

CURST:.
Combine melted butter and sugar, add crumbs and divide mixture into 2 9" pie plates.Refrigerate till firm.
In large skillet, melt butter, add coconut and pecans.heat 5-7 minutes till golden brown.set aside.
In large bowl, combine cream cheese, sweet potatoes, sweetened condensed milk, and beat till smooth.
Fold in cool whip, thawed and spread 1/4 of the mixture into each pie pan.
Drizzle with 1/4th of the caramel topping.
repeat layers, cover and freeze 4 hours or until firm.
Let stand at room temperature for 15 minutes before serving.

2 pies

Answer 2

Frozen Sweet Potato Caramel Pie

2/3 cup melted butter
1/2 cup sugar
2 1/2 cups crushed graham crackers
2 tablespoons butter
1/2 cup chopped pecans
1 8-oz pkg SOFT cream cheese
1 1/2 cups mashed sweet potatoes
1 14-oz can sweetened condensed milk
1 8-oz whipped dessert topping
1 12-oz jar caramel ice cream topping
Combine the melted butter and sugar. Add crushed crackers; toss to mix well. Put the crumbs into two 9-inch pie plates. Press onto bottoms and up the sides to form crusts. Refrigerate until firm.

In a large skillet, melt 2 tablespoons butter. Add pecans. Stir over medium heat or until golden brown. Set aside.

Combine cream cheese, sweet potatoes and condensed milk and beat until smooth. Fold in dessert topping. Spread 1/4 of the filling into the crumb crusts. Drizzle each with one fourth of the ice cream topping. Repeat layers.

Cover; freeze until firm. Let stand a room temperature 10 minutes.

The cream cheese makes this recipe really good.

Answer 3

Sweet Potato Caramel Pie

A frozen desert that yields two pies. It’s such a rich dessert it is suggested you serve 10 pieces out of each pie.

2/3 cup butter, melted
1/2 cup sugar
2 1/2 cups finely crushed graham crackers
2 tablespoons butter or margarine
1 7-oz pkg. Flaked coconut
1/2 cup chopped pecans
1 8-oz pkg cream cheese, softened
1 1/2 cups mashed, cooked sweet potatoes (about 1 pound)
1 14-oz can sweetened condensed milk
1 8-oz cartons frozen whipped dessert topping thawed
1 12-oz jar caramel ice cream topping

For crust, combine the melted butter and sugar. Add crushed crackers; toss to mix well. Divide the mixture evenly between two 9-inch pie plates. Press onto bottoms and up the sides to form firm, even crusts. Refrigerate abut 1 hour or until firm.

Meanwhile, in a large skillet, melt the 2 tablespoons butter. Add coconut and pecans. Cook and stir over medium heat or until golden brown. Set aside.

In a large bowl, combine the cream cheese, sweet potatoes and condensed milk; beat until smooth. Fold in dessert topping. Spread one-fourth of the mixture into each of the crumb crusts. Drizzle each with one fourth of the ice cream topping and sprinkle with one fourth of the coconut mixture. Repeat layers.

Cover; freeze abut 4 hours or until firm. Let stand a room temperature 15 minutes.

Sweet Potato Caramel Pie

2/3 cup butter, melted
1/2 cup granulated sugar
2 1/2 cups graham cracker crumbs
2 tablespoons butter
14 ounces sweetened condensed milk
16 ounces Cool Whip, thawed
12 ounces caramel ice cream topping
7 ounces flaked coconut
1/2 cup chopped pecans
8 ounces cream cheese, softened
1 1/2 cups mashed sweet potatoes

Crust:

Combine melted butter and sugar, add crumbs and divide mixture into 2 9" pie plates.Refrigerate till firm.
In large skillet, melt butter, add coconut and pecans.heat 5-7 minutes till golden brown.set aside.
In large bowl, combine cream cheese, sweet potatoes, sweetened condensed milk, and beat till smooth.
Fold in cool whip, thawed and spread 1/4 of the mixture into each pie pan.
Drizzle with 1/4th of the caramel topping.
repeat layers, cover and freeze 4 hours or until firm.
Let stand at room temperature for 15 minutes before serving.

2 pies

Answer 4

Hi !!!!
Here are a few great recipes for you:
SWEET POTATO PIE WITH CARAMEL NUT
TOPPING

2 c. cooked, pureed, Georgia sweet potato
1 egg, slightly beaten
1/4 c. milk
1 tsp. vanilla
1/8 tsp. salt
3/4 c. sugar
1/4 c. butter, melted
1/4 tsp. nutmeg
Caramel Nut Topping (recipe follows)
Cream Cheese Crust (recipe follows)

Mix all ingredients together until mixture is smooth. Pour into unbaked Cream Cheese Crust (if desired) and bake for 35 minutes in a preheated 350 degree oven. Remove from oven and top with Caramel Nut Topping and bake for an additional 15 minutes.

CREAM CHEESE CRUST:

1 (3 oz.) pkg. cream cheese, softened
1/4 c. butter of butter, softened
1 c. all-purpose flour

Combine cream cheese and butter; blend well, then sift in flour. Shape dough into a ball. Place ball between two sheets of waxed paper. Roll out into a circle to fit a deep dish pie plate. Remove one sheet of waxed paper and position Cream Cheese Crust into pie plate. Remove top sheet of waxed paper and flute the edge of crust. Fill with sweet potato mixture and bake as directed above. Makes 1 deep dish pie.

CARAMEL NUT TOPPING:

1 c. chopped pecans
1/4 c. butter, melted
1/4 c. light brown sugar

Combine all ingredients and mix well. Distribute evenly over sweet potato pie.

------------AND...

Brown Angel Sweet Potato Pie Heaven

BROWN ANGEL SWEET POTATO PIE HEAVEN

For the crust:
1 -3/4 cups graham cracker crumbs
1/3 cup butter or stick margarine, melted
1/4 cup sugar

For the filling:
5 large sweet potatoes
1 cup CRISCO all-vegetable shortening
1 -1/2 cups sugar
3/4 cup brown sugar
2 eggs
1/4 cup freshly squeezed lemon juice
1 -1/2 teaspoons grated lemon peel
1 tablespoon cinnamon
2 teaspoons vanilla extract
1 teaspoon nutmeg

For the topping:
SMUCKER'S Caramel Topping
Freshly whipped, sweetened cream, optional

------------AND FOR A BONUS RECIPE FOR YOU...

Caramel Sweet Potato Cake

5 large baked sweet potatoes
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup brown sugar
1 cup butter, softened
2 cups granulated sugar
5 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup grated or shreddedcoconut
1/2 cup chopped pecans
1/2 cup orange marmalade

Caramel Icing:
1 cup brown sugar
1/2 cup butter, melted
2/3 cup whipping cream
2 cups powdered sugar

1. Heat oven to 350 degrees. Well-grease three 8-inch cake pans.
2. Mash sweet potatoes with cinnamon, nutmeg and brown sugar. Set aside.
3. Cream butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add sweet-potato mixture; beat well. In separate bowl, combine flour, baking powder, baking soda and salt. Add flour mixture to creamed mixture and beat well. Stir in vanilla, coconut and pecans.
4.Divide batter evenly among the three prepared pans. Bake 45 minutes, or just until a toothpick inserted in the center comes out clean. Cool in pan 15 minutes, then turn out on wire rack to cool completely.
5. To make the icing, bring brown sugar, butter and whipping cream to a rapid boil and cook 1 minute. Immediately remove from heat and cool to lukewarm. Once the mixture is lukewarm, mix in powdered sugar until smooth.
6. Cut cooled cake layers in half horizontally. Spread some of the orange marmalade between each of the layers, then reassemble. Frost tops of layers, stack them, then finish frosting top and sides.