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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Sweet Potato Caramel Delight Recipe

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This recipe for Sweet Potato Caramel Delight is from "Blessed Hands" , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ c. sweet potato puree
1 (8 oz.) cream cheese, softened
1 (14 oz.) sweetened condensed milk
1 (7 oz.) can flaked coconut
½ c. pecans, chopped
¼ c. butter
2 (8 oz.) Cool Whip toppings, thawed
2 prepared vanilla wafer pie crusts
1 (12 oz.) jar caramel ice cream topping
Directions:
Directions:
In a large skillet, melt butter on medium heat.

Add coconut and pecans and cook until golden brown. Stir often to keep from sticking. Set aside.

Mix cream cheese, sweet potatoes and condensed milk until smooth. Fold in both Cool Whips.

Layer:
Put ¼ of the cream cheese mixture into each pie crust. Drizzle ¼ of the caramel topping on each pie and then add ¼ of the coconut/pecan topping over each pie, evenly.

Repeat layers with remaining ingredients. Cream cheese mixture first, then caramel and end with coconut/pecan topping.

Cover and freeze until firm.

*This recipe makes 2 pies.

**Before serving, let pie(s) unthaw on counter for five minutes before slicing.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
10-15 minutes

 

 

 

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