Caramel Sweet Potato Pie Recipe with Rich, Gooey Topping

Why You’ll Love This Caramel Sweet Potato Pie

If you’re looking for a dessert that’s easy to make yet packed with flavor, this caramel sweet potato pie recipe stands out as a favorite. Its blend of creamy filling and homemade crust creates a sweet potato pie with caramel topping that delights everyone from busy parents to baking enthusiasts. Not only does it offer a warm, gooey texture, but it also brings health benefits from the sweet potatoes, making it a smart choice for diet-conscious individuals.

One reason you’ll enjoy this caramel sweet potato pie is its straightforward preparation, perfect for home cooks juggling daily tasks. The recipe uses common ingredients to deliver a caramel sweet potato pie recipe that’s both nutritious and indulgent. Whether you’re a student short on time or a senior seeking simple recipes, this pie adapts to various needs while providing a rich taste that elevates any meal.

Plus, the distinctive flavor from the caramel sauce mixed with sweet potatoes sets it apart from traditional desserts. This makes it a hit for food enthusiasts and newlyweds hosting dinners. For more ideas on sweet potato dishes, check out our Sweet Potato Rum Tres Leches Recipe for another creative twist.

Essential Ingredients for Caramel Sweet Potato Pie

Gathering the right ingredients is key to making a delicious caramel sweet potato pie. Below is a complete list of everything you’ll need, pulled straight from the recipe for accuracy. I’ve organized them into crust and filling categories to make it simple to follow.

Crust Ingredients

• 1 ½ cups all-purpose flour
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• 5 tablespoons cold unsalted butter, cut into pieces
• 4 tablespoons cold vegetable shortening, cut into pieces
• 5 tablespoons ice water

Filling Ingredients

• 2 pounds sweet potatoes (about 4 medium)
• ¼ cup softened unsalted butter
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 2 large eggs at room temperature
• 1 large egg yolk at room temperature
• ¾ cup caramel sauce (divided)
• ½ cup whole milk at room temperature
• Whipped cream for garnish

This list ensures you have all the precise measurements for a perfect pie. For those exploring options, you can use shortcuts like canned sweet potatoes or store-bought caramel sauce to save time. Remember, the pie’s nutritional profile includes about 443 calories per slice, with 57 grams of carbohydrates, 7 grams of protein, 22 grams of fat (11 grams saturated), 4 grams of fiber, and 21 grams of sugar, making it a balanced treat for health-minded folks.

To learn more about the health benefits of sweet potatoes, which add vitamins and fiber to this recipe, visit a reliable source.

How to Prepare the Perfect Caramel Sweet Potato Pie: Step-by-Step Guide

Making caramel sweet potato pie is straightforward and fun, especially with these clear steps. Start by preparing the crust: combine the dry ingredients like flour, sugar, and salt in a bowl, then cut in the cold butter and shortening until the mixture resembles crumbs. Add ice water and knead gently until dough forms, then chill it for at least 1 hour to make it easy to handle.

Once chilled, roll out the dough into a 9-inch pie pan and refrigerate for another 30 minutes. Blind bake the crust by lining it with weights and baking at 400°F (200°C) for 15 minutes, then remove the weights and bake for an additional 9 minutes until golden. For the filling, roast the sweet potatoes by poking holes in them and baking at 400°F (200°C) for 40-50 minutes until soft, then scoop out the flesh and mash it with softened butter, cinnamon, and salt.

Next, whisk the eggs, egg yolk, most of the caramel sauce, and milk together, then mix this into the mashed sweet potatoes. Pour the filling into the baked crust, drizzle with the remaining caramel sauce, and bake at 350°F (175°C) for 50-60 minutes until set but still slightly jiggly in the center. Let it cool on a wire rack for 2-3 hours before serving for the best texture. The total time is about 3 hours and 5 minutes, including prep, cooking, and chilling.

If the edges brown too quickly, cover them with foil for even baking. For a shortcut, try canned sweet potatoes or a store-bought crust to speed things up, as mentioned in the recipe tips.

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Dietary Substitutions to Customize Your Caramel Sweet Potato Pie

Everyone has different needs, so customizing your caramel sweet potato pie is easy with simple swaps. For protein alternatives, replace eggs with flax or chia seeds gel to make it vegan-friendly. You can also swap sweet potatoes with pumpkin or butternut squash for a seasonal twist that keeps the creamy texture intact.

When it comes to vegetable and seasoning changes, use coconut cream instead of milk for a dairy-free version that adds a tropical note. Opt for natural sweeteners like maple syrup in place of caramel sauce if you want to cut down on sugar, and experiment with spices such as ginger or allspice to match your taste. These adjustments ensure the pie works for working professionals watching their diet or travelers with limited ingredients.

Mastering Caramel Sweet Potato Pie: Advanced Tips and Variations

To take your caramel sweet potato pie to the next level, try blind baking the crust first to keep it crisp and prevent sogginess from the filling. This technique ensures every bite has that perfect buttery base. For flavor variations, add toasted pecans to the top for crunch or swirl in extra caramel sauce before baking to enhance the gooey topping that makes this sweet potato pie with caramel topping so irresistible.

Presentation matters too top your pie with whipped cream and a dash of cinnamon for a polished look that impresses guests. If you’re planning ahead, prepare the filling in advance and store it in the fridge, then assemble and bake on the day of your event. For more dessert inspiration, explore our Blueberry Cream Cheese Crumb Cake Recipe, which pairs well with this pie for a variety of treats.

This pie is more than just a dessert; it’s a way to bring people together with its rich flavors and adaptable recipe.

How to Store Caramel Sweet Potato Pie: Best Practices

Proper storage keeps your caramel sweet potato pie fresh and tasty. Keep it in the fridge covered for up to 4 days to lock in flavors without losing quality. If you want to freeze it, wrap the pie tightly in plastic wrap and foil, then store for up to 2 months thaw overnight in the fridge before enjoying.

When reheating, warm slices in the oven at 300°F (150°C) to maintain that gooey caramel topping. For meal prep, cut the pie into portions and use airtight containers for grab-and-go snacks during the week. This method works great for busy parents or students needing quick desserts.

• Refrigerate for short-term storage
• Freeze for longer keeping
• Reheat gently to preserve taste

FAQs: Frequently Asked Questions About Caramel Sweet Potato Pie

Caramel Sweet Potato Pie

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• Author: Brandi Oshea
• Total Time: 3 hours 5 minutes
• Yield: 8 servings
• Diet: Vegetarian

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Description

🥧 This Caramel Sweet Potato Pie combines the warm flavors of spiced sweet potatoes with a rich, gooey caramel topping.
🍮 Its homemade crust and creamy filling make it a perfect indulgent dessert for holidays or special occasions.

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Ingredients

– 1 ½ cups all-purpose flour

– 2 tablespoons granulated sugar

– ¼ teaspoon salt

– 5 tablespoons cold unsalted butter, cut into pieces

– 4 tablespoons cold vegetable shortening, cut into pieces

– 5 tablespoons ice water

– 2 pounds sweet potatoes (about 4 medium)

– ¼ cup softened unsalted butter

– 1 teaspoon ground cinnamon

– ¼ teaspoon salt

– 2 large eggs at room temperature

– 1 large egg yolk at room temperature

– ¾ cup caramel sauce (divided)

– ½ cup whole milk at room temperature

– Whipped cream for garnish

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Instructions

1-Start by preparing the crust: combine the dry ingredients like flour, sugar, and salt in a bowl, then cut in the cold butter and shortening until the mixture resembles crumbs. Add ice water and knead gently until dough forms, then chill it for at least 1 hour to make it easy to handle.

2-Once chilled, roll out the dough into a 9-inch pie pan and refrigerate for another 30 minutes. Blind bake the crust by lining it with weights and baking at 400°F (200°C) for 15 minutes, then remove the weights and bake for an additional 9 minutes until golden. For the filling, roast the sweet potatoes by poking holes in them and baking at 400°F (200°C) for 40-50 minutes until soft, then scoop out the flesh and mash it with softened butter, cinnamon, and salt.

3-Next, whisk the eggs, egg yolk, most of the caramel sauce, and milk together, then mix this into the mashed sweet potatoes. Pour the filling into the baked crust, drizzle with the remaining caramel sauce, and bake at 350°F (175°C) for 50-60 minutes until set but still slightly jiggly in the center. Let it cool on a wire rack for 2-3 hours before serving for the best texture.

4-If the edges brown too quickly, cover them with foil for even baking. For a shortcut, try canned sweet potatoes or a store-bought crust to speed things up, as mentioned in the recipe tips.

Notes

🍠 Use canned sweet potatoes or boiled cubed potatoes as a shortcut.
🛡️ Cover pie edges with foil if browning too quickly to prevent burning.
⏰ Store-bought crust or caramel sauce can be used to save time without sacrificing flavor.

• Prep Time: 45 minutes
• Chilling Time: 1 hour 30 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 443 calories
• Sugar: 21 grams
• Fat: 22 grams
• Saturated Fat: 11 grams
• Carbohydrates: 57 grams
• Fiber: 4 grams
• Protein: 7 grams

Keywords: Sweet Potato Pie, Caramel Pie, Fall Dessert, Homemade Pie