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.
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.
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.
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.
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.