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Devilish Desserts: Sweet Potato Caramel Pie

Source of Recipe

Vardaman Sweet Potato Recipe Collection cookbook, Vardaman,


List of Ingredients

2/3 cup butter melted
1/2 cup sugar
2 1/2 cups finely crushed graham crackers
2 tablespoons butter or margarine
1 7 ounce pack flaked coconut
1/2 cup chopped pecans
1 8 ounce pack cream cheese softened
1 1/2 cups mashed cooked sweet potatoes (about 1 pound)
1 14 ounce can sweetened condensed milk
2 8 ounce cart frozen whipped dessert topping thawed
1 12 ounce jar caramel ice cream topping


Recipe

For crust combine the melted butter and sugar. add crushed crackers; toss to mix well. divide the mixture evenly between two 9-inch pie plates. Press onto bottoms and up the sides to form firm, even crusts. refrigerate about 1 hour or until firm.

Meanwhile, in a large skillet, melt the 2 tablespoons butter. Add coconut and pecans. Cook and stir over medium heat 5 to 7 minutes or until golden brown. Set aside. In a large bowl, combine the cream cheese, sweet potatoes, and condensed milk; beat until smooth. Fold in the dessert topping. Spread one-fourth of the mixture into each of the crumb crusts. Drizzle each with one-fourth of the ice cream topping and sprinkle with one-fourth of the coconut mixture. Repeat layers. Cover; freeze about 4 hours or until firm. Let stand at room temperature 15 minutes before serving.