Sweet Potato Caramel Pie Recipes

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 the oven to 400 degrees F (200 degrees C).
• Bake sweet potatoes until fork-tender, 40 to 50 minutes. Cool until easily handled.
• Peel and mash sweet potatoes. Make sure all lumps are removed, straining if necessary.
• Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.
• Bake in the preheated oven for 45 to 55 minutes, or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on a rack.
• Make the caramelized pecan topping. Combine butter or margarine, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully, if cooked too long, top will turn syrupy. Cool on rack.

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:

• 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.