Caramel Sweet Potato Pie

• Pastry for single-crust pie (9 inches)
• 1/2 cup chopped walnuts
• 1/4 cup caramel ice cream topping, warmed
• 3 eggs
• 1 cup mashed sweet potato
• 1 cup apple butter
• 3/4 cup packed brown sugar
• 1 cup evaporated milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground allspice
• Whipped cream and additional caramel ice cream topping

1. Line a 9-in. pie plate with pastry; trim and flute edges. Sprinkle with walnuts and drizzle with ice cream topping. In a large bowl, beat the eggs, sweet potato, apple butter, brown sugar, milk, vanilla, salt and spices until blended. Pour into pastry.
2. Bake at 400u0b0 for 50-55 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.
3. Garnish with whipped cream and additional ice cream topping. Refrigerate leftovers.

pastry, walnuts, caramel ice cream topping, eggs, mashed sweet potato, apple butter, brown sugar, milk, vanilla, salt, ground cinnamon, ground ginger, ground allspice, cream

Taken from www.tasteofhome.com/recipes/caramel-sweet-potato-pie/ (may not work)