Salted Caramel Sweet Potato Pie Recipes

Steps:

• 1. Heat sugar in a heavy-bottomed saucepan over medium-high heat.Stir continuously until sugar begins to melt.Continue stirring until the sugar melts completely,begins to darken and all the chunks are dissolved,about 10 minutes.
• 2. Stop stirring and continue to cook until the sugar begins to smoke and turns a dark shade of amber,3 to 8 minutes.Remove from heat and wait 30 seconds.
• 3. Whisk in margarine until melted and combined.Slowly pour in heavy cream and sprinkle in sea salt and stir to combine.Transfer sauce to a large jar and cool completely.Set aside.
• 4. Spoon the caramel sauce all over the pie crust.Cover and refrigerate for 4 hours.
• 5. Bring a large pot of water to a boil.Add sweet potatoes and cook until tender but still firm,about 30 minutes.Drain
• 6. Peel the potatoes and place in a large bowl and mashed with a potato masher.
• 7. Beat margarine,cream cheese,brown sugar,pumpkin pie spice,egg whites and milk together with a fork for 5 minutes until blended.
• 8. Pour half sweet potato mixture into a prepared pie crust.Spread caramel sauce on top,continue pour remaining sweet potato mixture.
• 9. Bake in preheated oven 45 minutes,or until the pie is set.Cool completely.Drizzle with caramel sauce.

Steps:

• 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.

Steps:

• Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Drain and transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 325° for 15 minutes. , Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; pour over sweet potatoes. Bake 10-15 minutes longer or until glazed, basting frequently.

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling, Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature. , In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, two cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Refrigerate leftover.