Salted Caramel Sweet Potato Pie Recipes

CARAMEL SWEET POTATO PIE

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. Sprinkle with walnuts and drizzle with ice cream topping. In a large bowl, beat the eggs, sweet potato, apple butter, brown sugar, milk, vanilla, salt and spices until blended. Pour into pastry., Bake at 400° for 50-55 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack., Garnish with whipped cream and additional ice cream topping. Refrigerate leftovers.

SALTED CARAMEL SWEET POTATO CASSEROLE

Steps:

• Roast Sweet Potatoes in oven; wash skins, poke several times with a fork and place on baking tray.
• Bake at 400 degrees for around 1 hour until center of the potato is soft enough to mash.
• Allow potatoes to cool, peel skins off and place in large mixing bowl.
• Add eggs, milk, margarine, brown sugar, cinnamon, nutmeg and ginger; beat together until smooth.
• Add mixture to a greased, 9x13 baking pan.
• Prepare topping:
• Melt margarine on medium heat, add brown sugar and crushed pretzels; stir until sugar is dissolved.
• Evenly sprinkle topping over the sweet potatoes.
• Drizzle with caramel sauce and sprinkle desired amount of sea salt.
• Bake at 350 degrees for 30 minutes.

SALTED CARAMEL SWEET POTATO CASSEROLE

Steps:

• In a medium saucepan over medium heat, combine the sugar and water and gently swirl (NOT stir) the pan around occasionally as it begins to boil. Continue boiling until the caramel reaches a golden brown, about 5 to 10 minutes.
• Remove pan from the heat and carefully whisk in the heavy cream. Caramel will sizzle and bubble up. Stir in the salt, and continue whisking until caramel is smooth. Transfer to dish or glass measuring cup to cool. Caramel will continue to thicken as it cools.*
• Preheat oven to 400ºF and line a baking sheet with parchment paper. Slice the sweet potatoes in half and place them cut-side down on the parchment-lined baking sheet. Bake for 35-40 minutes, or until a knife glides easily in and out of a potato. Remove from the oven and allow to cool completely.
• Once cooled, preheat the oven to 350ºF. Using a large spoon, scoop the potato flesh out of the skin and into a large mixing bowl. Use a hand mixer to whip the potatoes into a smooth consistency. Add the egg and egg white and continue whipping until fully incorporated.
• Pour 1 1/4 cups of the salted caramel into the potatoes and whip until smooth and fluffy. Pour sweet potatoes into an 8x8 inch greased baking dish and smooth the top with a spatula.
• In a small bowl, combine the flour, brown sugar, and pecans. Add the melted butter and toss the mixture with a fork until everything is thoroughly combined.
• Sprinkle topping evenly over sweet potatoes. Bake for 35-40 minutes, or until golden brown on top.
• Just before serving, drizzle the rest of the salted caramel over the sweet potato casserole. Store casserole covered in the refrigerator for up to one week.

TWICE BAKED SWEET POTATOES WITH SEA SALT MARSHMALLOW CARAMELS

Steps:

• Preheat the oven to 375 degrees F.
• Pierce the skin of the sweet potatoes all over with a fork, spray with cooking spray and place in a 9-by-13-inch flameproof baking dish. Bake the sweet potatoes until tender, about 1 hour.
• Cool the sweet potatoes enough to handle, and then cut each in half the long way and scoop out the flesh, leaving 1/8-inch of flesh around the skin. Reserve the skins for a later use.
• In a medium bowl, add the sweet potato flesh, mascarpone, brown sugar, cinnamon, cardamom and vanilla seeds. Using an electric hand mixer or the bowl of a stand mixer fitted with a paddle attachment, smash until combined. Spoon the mixture into the sweet potato skins. Top each potato skin with three Modjeska halves, caramel-side down. Alternatively, place 4 caramel halves topped with 3 marshmallow halves on each potato skin.
• Return the sweet potatoes to the baking dish and bake until the centers are warm and the Modjeskas start to melt, about 15 minutes. Turn on the broiler and cook until dark brown and bubbly, 1 to 2 minutes. Sprinkle the tops with sea salt to serve.

SALTED CARAMEL PIE

Steps:

• Preheat the oven to 350 degrees.
• In a food processor, pulse the graham cracker crumbs with the melted butter and light brown sugar until the crumbs are moistened. Press the crumbs evenly into a 9-inch glass or metal pie plate. Bake for about 10 minutes, just until lightly browned. Let cool. Increase the oven temperature to 425 degrees.
• Scrape the condensed milk into a 9-by-13-inch glass baking dish and sprinkle with a scant 1/2 teaspoon of fleur de sel. Cover the dish with foil and place it in a roasting pan. Add enough hot water to the pan to reach one-third of the way up the side of the baking dish. Bake, lifting the foil to stir 2 or 3 times, until the condensed milk is golden and thickened, about 2 hours; add more water to the roasting pan as necessary (watch water level carefully). The consistency of the caramel should be like dulce de leche. Don't worry if it is lumpy; it will smooth out as it chills. (You may have many lumps, but it will work out.)
• Scrape the caramel filling into the pie crust, smoothing the top. Spray a sheet of plastic wrap with vegetable oil spray and cover the pie. Refrigerate until the filling is chilled and set, at least 4 hours.
• In a bowl, using an electric mixer, beat the cream with the confectioners' sugar until very firm peaks form. Remove the plastic. Mound the whipped cream on top of the pie and sprinkle with fleur de sel. Cut into wedges and serve.

CARAMEL SWEET POTATOES

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.

SWEET POTATO CARAMEL PIE

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.

SARAH CONTONA'S SWEET POTATO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch springform pan.
• In a medium bowl, mix graham crackers, cinnamon, 2 tablespoons brown sugar, and butter. Press mixture into the prepared springform pan to form a crust. Bake 10 minutes in the preheated oven, until lightly browned.
• In a large bowl, blend cream cheese, sweet potatoes, 1/4 cup brown sugar, light cream, eggs, and vanilla. Pour into the baked crust.
• Bake pie 1 hour in the preheated oven, placing marshmallows on top to melt during the last 10 minutes.