Skip to Content

Caramel Sweet Potato Pie

This Caramel Sweet Potato Pie is richer and more flavorful than a traditional sweet potato pie. You won't believe how indulgent this popular Thanksgiving treat can be.

side view of Caramel Sweet Potato Pie in a gray pie pan

Try a slice of this sweet potato pie layered with caramel and meringue and you'll be hooked. This is one of the best desserts to try this fall!

When we lived in Virginia we made a habit of trying new restaurants around the Richmond area. We would plan to meet some friends of ours at a restaurant that none of us has tried. One of our restaurant adventures landed us in a quaint little German place with gourmet style German food.

For dessert, I ordered a sweet potato Pot de Crème with caramel and meringue. It was the best dessert I had in a long time and I just had to recreate it.

slice of Caramel Sweet Potato Pie topped with fluffy meringue

I turned this pot de crème into a pie. A delicious sweet potato pie layered over homemade pie crust and topped with caramel and meringue. It’s actually pretty easy to make.

It's very similar to my classic sweet potato pie recipe.

This pie starts with my favorite homemade pie crust. It turns out flaky, buttery, and perfect every time. I wanted the crust to be extra thick, so I made enough for a double crust pie and rolled it out into one crust.

pie crust in a pie plate

The crust needs to be baked before adding the filling or it will not get crisp and flaky. This is called blind baking. Simply top the crust with parchment paper and add pie weights or dried beans to weigh it down. Bake it for ten minutes, then remove the weights and bake it for eight minutes more.

The filling is a classic sweet potato pie filling. It sets up firm yet creamy, much like pumpkin pie. It's sweetened with brown sugar and spiced with nutmeg, ginger, allspice, and vanilla.

caramel being poured over sweet potato pie

Over the filling goes my favorite homemade caramel sauce. It is by far the best caramel sauce you will ever make but if you're not into making your own caramel, use any store bought variety if you prefer.

On top of the caramel sauce goes a sweet, fluffy meringue. It ties all the flavors together and it the perfect topping for this "fancy" sweet potato pie.

overhead view of caramel sweet potato pie

NEED MORE BAKING IDEAS? Subscribe to our newsletter and Youtube channel. Also, follow along on Facebook, Instagram, and Pinterest for all the latest updates!

Overhead view of caramel sweet potato pie with whipped cream

Caramel Sweet Potato Pie

Yield: 8 servings
Prep Time: 45 minutes
Cook Time: 50 minutes
Chill Time: 1 hour 30 minutes
Total Time: 3 hours 5 minutes

Rich, indulgent and made completely from scratch, this Caramel Sweet Potato Pie is a twist on a traditional Thanksgiving pie. This easy pie is guaranteed to impress all of your holiday guests!


For the crust

  • 1 ½ cups (195 g) all-purpose flour
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • 5 tablespoons (70 g) unsalted butter, cold & cut into pieces
  • 4 tablespoons (46 g) vegetable shortening, cold & cut into pieces
  • 5 tablespoons ice water

For the filling

  • 2 pounds sweet potatoes, about 4 medium
  • ¼ cup (57 g) unsalted butter, softened
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • ¾ cup (240 g) caramel sauce, homemade or store-bought, divided
  • ½ cup (120 ml) whole milk, room temperature
  • whipped cream, for garnish
  • caramel sauce, for garnish


Make the crust

  1. Combine the flour, sugar, and salt in a large mixing bowl. Stir with a whisk until well mixed.
  2. Using a pastry cutter or two knives cut the butter and shortening into the flour mixture just until lentil-sized crumbs form. A few larger bits are perfectly okay.
  3. Drizzle just enough ice water over the flour to moisten it. Toss the mixture together with a fork to combine. You will know you have enough liquid when you can squeeze the mixture and it holds together.
  4. Turn the dough out onto a work surface and gently knead until the dough comes together. Flatten the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
  5. Roll the dough into a 12-inch circle. Place it in a 9-inch pie pan gently without stretching it. Trim the edge so there's a 1-inch overhang over the sides of the pie pan. Fold the excess dough under so it sits upon the rim of the pan and flute as desired. Refrigerate the dough for 30 minutes.
  6. Meanwhile, adjust the oven rack to the lower third position (just below center) and heat to 375°F.
  7. Line the pie shell with parchment paper and evenly distribute about 2 cups of metal or ceramic pie weights over the paper. Bake for 15 minutes then carefully remove paper and weights and bake for an additional 9 minutes, until the crust is lightly golden brown. Remove from oven; increase oven temperature to 425°F.

Make the filling

  1. Line a large baking sheet with parchment paper. Use a fork to poke holes into the sweet potatoes and arrange them on the prepared baking pan. Bake for 40 to 50 minutes, or until soft inside when pierced with a fork. Remove from the oven and allow them to cool slightly.
  2. Using a sharp knife, make a slit in the top of the sweet potatoes and peel back the skin. Scoop out the soft insides and transfer them to a large bowl.
  3. Mash the warm sweet potatoes with softened butter, making sure the potatoes are very well mashed and no large clumps are visible. Mix in the cinnamon and salt.
  4. Whisk the eggs and ½ cup (160 g) of the caramel sauce together in a medium bowl, followed by the milk. Add egg mixture to sweet potatoes and whisk gently to combine.
  5. Pour the sweet potato mixture into the prebaked pie shell and use an offset spatula to smooth it over. Drizzle the remaining ¼ cup (80 g) caramel sauce over the top and use an offset spatula to smooth it into the filling.
  6. Bake for 50-60 minutes, until the filling is set around edges but center jiggles slightly when shaken. Cover the edges with a pie shield or aluminum foil if they become too brown during baking.
  7. Transfer pie to wire rack and cool to room temperature, about 2 to 3 hours. Serve with whipped cream and a drizzle of caramel.


Sweet potatoes: For cooking the sweet potatoes, I like to bake mine for 40 minutes at 425°F. Let them cool slightly then scoop the pulp out of the skin. You can also peel, cube, and boil the potatoes until tender. Canned sweet potatoes will also work for this recipe. You need roughly 2 pounds of uncooked sweet potatoes to yield enough puree.

Caramel sauce: I prefer using homemade caramel but store-bought will work just fine.

Make Ahead Tip

  1. Baked and cooled pie will keep for up to 4 days covered tightly and stored in the refrigerator.
  2. Baked and cooled pie will keep for up to 1 month wrapped tightly in several layers of plastic wrap and stored in the freezer. Thaw in the refrigerator overnight.
  3. The pie crust can be prepared up to 2 days in advance. Wrap tightly in plastic wrap and keep it refrigerated until ready to use.
  4. The filling can be prepared up to 1 day in advance. Cover it with plastic wrap and store it in the refrigerator until ready to assemble the pie.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 593Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 149mgSodium: 342mgCarbohydrates: 95gFiber: 5gSugar: 61gProtein: 9g

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients you used in the recipe.

Tried this recipe? Share it on Instagram!

Mention @introvertbaker or tag #introvertbaker!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Janet Moro

Saturday 18th of February 2017

The pie looks delicious. I have wanted to try a sweet potato pie. I use meringue on Lemon pie and it always weeps. Is that the nature or can I do something to prevent it.

Jen Sobjack

Monday 20th of February 2017

There are a couple things that can cause meringue to weep - the sugar isn't dissolved or the meringue was overbaked. Sometimes I like to pulse the sugar in a food processor until it's almost like powdered sugar. The finer granules dissolve faster in the egg whites. Watch the meringue closely during baking and begin checking its doneness at the minimal baking time.


Sunday 9th of October 2016

I love the addition of caramel to a sweet potato pie! This sounds so tasty!


Monday 10th of October 2016

It's divine!


Friday 7th of October 2016

Hi Jen

What brand is the 9 inch deep pie pan and where did you get it.


Saturday 8th of October 2016

It's Threshold brand from Target. I bought it several years ago.

Denise | Sweet Peas & Saffron

Wednesday 5th of October 2016

Oh my goodness this looks absolutely amazing! I've never tried sweet potato pie before and this looks like a GREAT place to start!


Wednesday 5th of October 2016

It's so good, Denise! You have to give it a try.


Tuesday 4th of October 2016

Whoa, caramel and sweet potatoes? That sounds pretty epic, not gonna lie :)


Wednesday 5th of October 2016


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe