salted butterscotch sweet potato pie

How To Make salted butterscotch sweet potato pie

• 1

  Heat cane sugar in a heavy-bottomed saucepan over medium-high heat. Stir continuously until sugar begins to melt. Continue stirring until the sugar melts completely, begins to darken, and all the chunks are dissolved, about 10 minutes.
• 2

  Stop stirring and continue to cook until the sugar begins to smoke and turns a dark shade of amber, 3 to 8 minutes. Remove from heat and wait 30 seconds.
• 3

  Whisk in margarine until melted and combined. Slowly pour in heavy cream, butterscotch ice cream topping and sprinkle in sea salt and stir to combine.
• 4

  Transfer sauce to a large jar and cool completely. Set aside.
• 5

  Spoon the salted butterscotch sauce all over the pie crust. Cover and refrigerate for 4 hours.
• 6

  Bring a large pot of water to a boil. Add sweet potatoes and cook until tender but still firm, about 30 minutes; Drain.
• 7

  Peel the potatoes and place in a large bowl and mashed with a potato masher.
• 8

  Beat margarine, cream cheese, brown sugar, pumpkin pie spice, eggs and fat free milk together with a fork for 5 minutes until blended.
• 9

  Pour half the sweet potato mixture into the prepared pie crust. Spread the salted butterscotch sauce on top and continue to pour in the remaining sweet potato mixture.
• 10

  Bake in preheated oven 45 minutes, or until the pie is set. Cool completely. Drizzle with salted butterscotch sauce.
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