Salted Caramel Sweet Potato Pie Recipes

SALTED CARAMEL PIE

Steps:

• Preheat the oven to 350 degrees.
• In a food processor, pulse the graham cracker crumbs with the melted butter and light brown sugar until the crumbs are moistened. Press the crumbs evenly into a 9-inch glass or metal pie plate. Bake for about 10 minutes, just until lightly browned. Let cool. Increase the oven temperature to 425 degrees.
• Scrape the condensed milk into a 9-by-13-inch glass baking dish and sprinkle with a scant 1/2 teaspoon of fleur de sel. Cover the dish with foil and place it in a roasting pan. Add enough hot water to the pan to reach one-third of the way up the side of the baking dish. Bake, lifting the foil to stir 2 or 3 times, until the condensed milk is golden and thickened, about 2 hours; add more water to the roasting pan as necessary (watch water level carefully). The consistency of the caramel should be like dulce de leche. Don't worry if it is lumpy; it will smooth out as it chills. (You may have many lumps, but it will work out.)
• Scrape the caramel filling into the pie crust, smoothing the top. Spray a sheet of plastic wrap with vegetable oil spray and cover the pie. Refrigerate until the filling is chilled and set, at least 4 hours.
• In a bowl, using an electric mixer, beat the cream with the confectioners' sugar until very firm peaks form. Remove the plastic. Mound the whipped cream on top of the pie and sprinkle with fleur de sel. Cut into wedges and serve.

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.

CARAMEL SWEET POTATO PIE

Steps:

• 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 in 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. Refrigerate leftovers.

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.

CARAMEL APPLE PIE

Steps:

• Gather the ingredients.
• Place the flour and salt in a medium bowl. Add in the cubed butter, then use a pastry blender or your hands to cut the mixture together until the butter is in walnut-sized pieces.
• Slowly add 2 tablespoons ice water, mixing the dough until it holds together when pinched. Add more water as needed. You've added enough water when the dough feels moistened but not wet when pressed.
• Form the dough into a ball, then flatten into a round disc. Cover and chill if not using right away.
• Roll out the dough into a 12-inch circle.
• Place the pie crust onto a 9-inch pie plate.
• Use scissors to trim any excess so that only 1/2-inch of dough hangs over the edge of the pie plate. Fold excess dough under itself to make it flush with the pie plate. Crimp the edges as desired.
• Chill the pie crust for at least 1 hour.
• Gather the ingredients.
• Cook the granulated sugar and water in a medium saucepan or pot over medium heat, swirling the pan occasionally to dissolve the sugar, until the sugar turns a deep amber color, about 10 minutes.
• Remove from the heat and immediately stir in the butter (careful as the sugar will bubble rapidly) until melted, then add the heavy cream and stir to combine.
• If the caramel appears lumpy, it may have seized up from the addition of cool ingredients. Simply heat over medium, stirring, until all of the ingredients come together in a smooth consistency. Stir in the salt and vanilla extract. The caramel will thicken as it cools.
• Gather the ingredients. Preheat the oven to 400 F.
• Peel, core, and dice the apples. Transfer to a large pot.
• Add 3/4 cup of the prepared caramel (reserve the remaining for serving), flour, lemon juice, brown sugar, cinnamon, ginger, nutmeg, salt, and vanilla to the pot with apples. Fold together until the apples are evenly coated in the mixture.
• Cook the apple mixture over medium heat, stirring occasionally, until the apples are slightly softened and the juices are thickened, 6 to 8 minutes. Stir in the butter, then let the mixture cool slightly while you prepare the crumble. (You can spread onto a chilled baking sheet or baking dish to help cool faster.)
• Gather your ingredients.
• In a medium bowl, mix together the flour, brown sugar, cinnamon, salt, and butter until clumps form.
• Once the apple filling is cooled to about room temperature, transfer to the chilled crust. (Pouring in a hot filling will melt the butter in the crust and remove all the flaky layers.) Sprinkle the pie with the crumb topping.
• Bake for 50 to 60 minutes or until the apples are softened and the crumb topping is lightly browned. (If the crust is browning too much before the pie is done, cover with foil and continue to bake.)
• Remove from the oven. Allow to cool for at least 30 minutes, then slice and serve with remaining salted caramel.