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Caramel Sweet Potato Pie

 Caramel Sweet Potato Pie
Apple butter and caramel topping give traditional sweet potato pie a deliciously whimsical twist. This is sure to satisfy your sweet tooth.—Heidi Hall, North St. Paul, Minnesota
8 ServingsPrep: 25 min. Bake: 50 min. + cooling


  • Pastry for single-crust pie (9 inches)
  • 1/2 cup chopped walnuts
  • 1/4 cup caramel ice cream topping, warmed
  • 3 eggs
  • 1 cup mashed sweet potato
  • 1 cup apple butter
  • 3/4 cup packed brown sugar
  • 1 cup evaporated milk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • Whipped cream and additional caramel ice cream topping


  • 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 near 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.

2 of 2

Caramel Sweet Potato Pie (continued)

Directions (continued)

  • Refrigerate leftovers. Yield: 8 servings.
Nutritional Facts: 1 piece (calculated without whipped cream and additional ice cream topping) equals 421 calories, 15 g fat (5 g saturated fat), 91 mg cholesterol, 356 mg sodium, 66 g carbohydrate, 2 g fiber, 7 g protein.