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Easy Caramel Sweet Potato Pie

This is a reprint of the recipe from The Sweet Potato Lover’s Cookbook: More than 100 ways to enjoy one of the world’shealthiest s foods by Lyniece North Talmadge and Madeleine Watt (Cumberland House; November 2010; 9781402239113; $14.99 U.S./ $17.99 CAN; cooking). Click here to purchase The Sweet Potato Lover's Cookbook!
  Margarine 1⁄4 Cup (4 tbs)
  Canned coconut 7 Ounce (1 can)
  Chopped pecans 1⁄2 Cup (8 tbs)
  Cooked pureed sweet potatoes 1 1⁄2 Cup (24 tbs)
  Cream cheese 8 Ounce, softened (1 package)
  Canned sweetened condensed milk 14 Ounce (1 can)
  Whipped topping 16 Ounce, thawed (2 packages, 8-ounce each)
  Graham cracker crusts 3
  Caramel ice cream topping 12 Ounce (1 jar)

Melt the margarine in a skillet. Add the coconut and pecans, and cook until golden brown, stirring frequently. Remove from the heat.
Beat the puréed sweet potatoes, cream cheese, and condensed milk in the bowl of an electric mixer until smooth. Fold in the thawed whipped topping. Spread one-fourth of the cream cheese mixture in each pie shell.
Drizzle one-fourth of the caramel topping on top of the cream cheese mixture.
Sprinkle one-fourth of each coconut and pecan mixture on top of the caramel topping.
Repeat the layers three times. Cover and freeze until firm.
Let stand at room temperature for 5 minutes before serving.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 1421 Calories from Fat 647

% Daily Value*

Total Fat 72 g110.7%

Saturated Fat 34.7 g173.7%

Trans Fat 0 g

Cholesterol 64.6 mg21.5%

Sodium 793.7 mg33.1%

Total Carbohydrates 178 g59.2%

Dietary Fiber 5.1 g20.3%

Sugars 90.6 g

Protein 15 g30.3%

Vitamin A 251.3% Vitamin C 22.9%

Calcium 31.1% Iron 18.3%

*Based on a 2000 Calorie diet

Easy Caramel Sweet Potato Pie Recipe