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Today is September 25, 2022

Sweet Potato Caramel Pie

Breads & Desserts


1/4 cup butter or margarine
1 (7-oz.) can flaked coconut
1/2 cup chopped pecans
1 (8-oz.) pkg. cream cheese, softened
1 1/2 cups cooked sweet potato puree
1 (14-oz.) can sweetened condensed milk
2 (8-oz.) containers frozen whipped topping, thawed
2 vanilla wafer pie shells
1 (12-oz.) jar caramel ice cream topping


Melt butter in a large skillet. Add coconut and pecans. Cook until golden brown, stirring frequently. Set mixture aside. Combine cream cheese, sweet potatoes and condensed milk. Beat until smooth. Fold in whipped topping. Spread 1/2 of the cream cheese mixture in each pie shell. Drizzle 1/4 of the caramel topping over each pie. Sprinkle 1/4 of the coconut mixture over each pie. Repeat layers with remaining ingredients. Cover and freeze until firm. Let stand at room temperature 5 minutes before serving. Yields 2 large pies. If purchased graham cracker crusts are used, it makes 3 pies.


Mississippi Sweet Potato Council

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