Sweet Potato Caramel Pie Food

SWEET POTATO PIE I

Steps:

• Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
• Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
• Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

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.

SALTED CARAMEL SWEET POTATO PIE.

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.