Imagine a dessert that combines the rich, velvety smoothness of sweet potatoes with the decadent allure of caramel, all nestled in a perfectly flaky pie crust. This Caramel Sweet Potato Pie isn't just a dessert—it's a culinary experience that transforms humble ingredients into a show-stopping treat that will have your family and friends begging for seconds. Whether you're looking to impress at a holiday gathering or simply craving a slice of pure comfort, this pie promises to elevate your baking game and tantalize your taste buds like never before.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pie crust
- 2 cups sweet potatoes, cooked and mashed
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1/4 cup caramel sauce
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Instructions
- Preheat the oven to 375°F (190°C) and position the rack in the center of the oven.
- Prepare the sweet potatoes by peeling and boiling or roasting until tender. Mash thoroughly until smooth and free of lumps.
- Roll out the pie crust and carefully transfer it to a 9-inch pie dish, crimping the edges decoratively. Refrigerate the crust while preparing the filling.
- In a large mixing bowl, combine the mashed sweet potatoes, brown sugar, heavy cream, caramel sauce, eggs, vanilla extract, cinnamon, and nutmeg. Whisk until the mixture is completely smooth and well incorporated.
- Pour the sweet potato filling into the prepared pie crust, ensuring an even distribution.
- Place the pie in the preheated oven and bake for 50-60 minutes, or until the filling is set and the crust is golden brown. The center should be slightly jiggly but not liquid.
- Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours. This allows the filling to set properly.
- Optional: Drizzle additional caramel sauce on top before serving and garnish with a sprinkle of cinnamon.
- Slice and serve at room temperature or slightly chilled. Can be stored in the refrigerator for up to 3 days.
Tips
- Choose the right sweet potatoes: Use orange-fleshed sweet potatoes for the most vibrant color and sweetest flavor.
- Prevent soggy crust: Pre-bake your pie crust for 10 minutes before adding the filling to ensure a crisp bottom.
- Smooth filling is key: Use a hand mixer or food processor to ensure your sweet potato mixture is completely lump-free.
- Temperature matters: Let your ingredients come to room temperature before mixing to ensure even incorporation.
- Avoid over-baking: The pie is done when the center is slightly jiggly but not liquid. Overbaking can cause cracking and a dry texture.
- Cooling is crucial: Allow the pie to cool completely at room temperature to help the filling set properly.
- Make ahead tip: This pie can be prepared a day in advance and stored in the refrigerator, making it perfect for entertaining.
- Garnish creatively: A dollop of whipped cream, extra caramel drizzle, or a sprinkle of toasted pecans can take this pie to the next level.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 5g
Fat: 18g
Saturated Fat: 9g
Cholesterol: 85mg
