Thanksgiving Recipes from Razzle Dazzle Recipes
Sweet Potato Caramel Pie Recipe
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Sweet Potato Caramel Pie

A frozen desert that yields two pies. Itís such a rich dessert it is suggested you serve 10 pieces out of each pie.

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

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 abut 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 or until golden brown. Set aside.

In a large bowl, combine the cream cheese, sweet potatoes and condensed milk; beat until smooth. Fold in 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 abut 4 hours or until firm. Let stand a room temperature 15 minutes.

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