Sweet Potato Pie (topped with cinnamon roll slices)

Thanks to Houghton Mifflin Harcourt for sending me a free copy of Better Homes and Garden, New Cookbook 17th Edition.

Sweet Potato Pie topped with cinnamon roll slices. Brown sugar, bourbon, sour cream, cinnamon and nutmeg are just some of the ingredients. This pie is a perfect dessert for holiday entertaining. It will definitely get your guests attention.

Today I want to share a recipe, a gorgeous dessert recipe. Sweet potato pie topped with cinnamon rolls slices. Sweet potato pie with extra crust? Yes, please! Let’s jump right into this delicious recipe!

This easy sweet potato pie recipe comes from (affiliate link) Better Home and Garden new 17th edition cookbook, “Better Homes and Garden, New Cookbook.” I am in love with it.  I love that every recipe is accompanied by a picture.  Cookbooks without pics are a huge pet peeve of mine.  They have everything from appetizers to dinner to desserts and they also have vegetarian recipes. It’s HUGE too!  It’s a great cookbook filled with tons of recipes. It took me a week to get through all 708 pages. I can’t wait to try more recipes.

FYI, the steps I’ve outlined below are my own but the sweet potato pie filling and the cinnamon roll slices are made exactly as the recipe in the cookbook.  Let’s get to the recipe with pictures tutorial.

Sweet potato pie ingredients:

• 1 pkg. rolled refrigerated unbaked pie crust (2 crusts)
• 1 1/4pounds sweet potatoes, peeled and cut into 1-inch cubes
• 3tablespoons butter, melted 
• 1/4cup granulated sugar
• 1 1/2teaspoons ground cinnamon
• 2eggs, lightly beaten
• 1/3cup milk
• 1/3cup sour cream
• 2tablespoons bourbon
• 1teaspoon vanilla
• 3/4cup packed brown sugar
• 2tablespoons all-purpose flour
• 1/4teaspoon salt
• 1/4teaspoon ground nutmeg

How to make Sweet Potato Pie

1. This sweet potato pie recipe is super easy but it will look like you spent all day in the kitchen making it. I  prefer to bake my sweet potatoes because they come out more flavorful. Preheat the oven to 450 degrees Fahrenheit.  Wash and dry the sweet potatoes.  Grease the sweet potatoes all over with vegetable oil. Cover with aluminum foil then place them on a baking sheet. Bake for 1 hour.

2. Once the roasted sweet potatoes are warm enough to handle, remove the skins. The skins should slide right off. Add them to a large bowl with the melted butter. You may not have to melt the butter if the sweet potatoes are still a bit hot or warm. Give them a good mash with your fork or potato masher.  To the same bowl, add the other sweet potato filling ingredients such as cinnamon, nutmeg, brown sugar, vanilla extract, eggs, milk, sour cream, bourbon, salt and flour.

3. This is my favorite part of making sweet potato pie because the filling is just beautiful! Look at all that gorgeous orange sweet potato pie filling.

With an electric mixer, mix on high until the sweet potato filling is very smooth, alternatively, you can add the mashed potatoes to a food processor along with the rest of the filling ingredients. Pulsate on high until the filling is very smooth. The food processor is my preferred method because it makes the sweet potato filling smooth much faster than an electric mixer.

How to make the egg wash for the sweet potato pie crust?

4. To a small bowl, add one egg and 1 tablespoon of heavy whipping cream. Whisk well until the egg wash turns pale yellow. See pic below.

I normally use homemade pie crust to make sweet potato pie but since I’m following Better Home and Gardens recipe, I used store-bought pie crust. I enjoyed the store brand pie crust but for double crust pies,  I am definitely sticking to my homemade pie crusts. I can’t wait to share the recipe with you.

5. Unroll the pie crust into a 9-inch pie plate. Crimp the edges as you like,i Apply the egg wash with a pastry brush. I don’t have a pastry brush but my basting brush came in handy and it worked just fine.

6.  Pour the sweet potato pie filling into the prepared pie dish. Smooth the top with a spoon if needed. Bake for 30 minutes.

7.  To make the filling for the cinnamon rolls. Melt 1 tbsp of butter. Set to the side. Add 1 tsp of cinnamon to a small bowl along with 1/4 cup of granulated sugar.  Mix well.

9.  On a lightly floured surface. roll out the other pie dough. Brush all over with the melted butter.

10.  Sprinkle the cinnamon and sugar mixture all over the top then press lightly. This will help keep the sugar from falling off the pie dough.

11.  Roll the pie dough tightly into a cylinder.  Cover and refrigerate the pie dough until needed. 

12.  Pinch to seal the ends.  Cut the dough cylinder into 1/4 – inch slices.

Remove the sweet potato pie from the oven and arrange cinnamon roll slices on the filling close together. Do not overlap. Bake for 25 minutes or more or until puffy and set. If the pie jiggles it’s not done. Bake until the pie is no longer jiggly. Cool on a wire rack for. This sweet potato pie should be covered and chilled within two hours. Enjoy!

Stay tuned for my very own southern sweet potato pie with homemade pie crust this week! 

5 from 12 votes

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Sweet Potato Pie

Prep Time

35 mins

Cook Time

55 mins

Total Time

1 hr 30 mins

 

Sweet Potato Pie topped with cinnamon roll slices. Brown sugar, bourbon, sour cream, cinnamon and nutmeg are just some of the ingredients. This pie is a perfect dessert for holiday entertaining. It's sure to get your guests attention

Course: Dessert

Cuisine: American

Keyword: Christmas recipes, soulfood, Thanksgiving recipes

Servings: 8 people

Calories: 442 kcal

Author: April

Ingredients

• 1 pkg. rolled refrigerated unbaked pie crust 2 crusts
• 2 sweet potatoes
• 3 tbsp melted butter
• 1/4 cup granulated sugar
• 1 1/2 tsp ground cinnamon
• 2 eggs lightly beaten
• 1/3 cup milk
• 1/3 cup sour cream
• 2 tbsp bourbon
• 1 tsp vanilla
• 3/4 cup packed brown sugar
• 2 tbsp all-purpose flour
• 1/4 tsp salt
• 1/4 tsp ground nutmeg

Instructions

1. Preheat the oven to 450 degrees Fahrenheit. Wash and dry the sweet potatoes. Grease the sweet potatoes all over with vegetable oil. Cover with aluminum foil then place them on a baking sheet. Bake for 1 hour.

2. Once the roasted sweet potatoes are warm enough to handle, remove their skins. The skins should slide right off. Add them to a large bowl with the melted butter. Give them a good mash with your fork or potato masher. Add the other sweet potato filling ingredients such as cinnamon, nutmeg, brown sugar, vanilla extract, eggs, milk, sour cream, bourbon, salt and flour.

3. With an electric mixer, mix on high until the sweet potato filling is very smooth, alternatively, you can add the mashed potatoes to a food processor along with the rest of the filling ingredients. Pulsate on high until the filling is very smooth.

   
   

4. To a small bowl, add one egg and 1 tablespoon of heavy whipping cream. Whisk well until the egg wash turns pale yellow. Set to the side

   
   

5. Unroll the pie crust into a 9-inch pie plate. Crimp the edges as you like, Apply the egg wash with a pastry brush. I don't have a pastry brush but my basting brush came in handy and it worked just fine.  Pour the sweet potato pie filling into the prepared pie dish. Smooth the top with a spoon if needed. Bake for 30 minutes.

   
   

6. To make the filling for the cinnamon rolls. Melt 1 tbsp of butter. Set to the side. Add 1 tsp of cinnamon to a small bowl along with 1/4 cup of granulated sugar. Mix well.

7. On a lightly floured surface. roll out the other pie dough. Brush all over with the melted butter. Sprinkle the cinnamon and sugar mixture all over the top then press lightly. This will help keep the sugar from falling off the pie dough. Roll the pie dough tightly into a cylinder. Cover and refrigerate the pie dough until needed. Pinch to seal the ends. Cut the dough cylinder into 1/4 - inch slices.

8. Remove pie from the oven and arrange cinnamon roll slices on the filling close together. Do not overlap. Bake for 25 minutes or more or until puffy and set. If the pie jiggles it's not done. Bake until the pie is no longer jiggly. Cool on a wire rack for. This sweet potato pie should be covered and chilled within two hours.

Recipe Notes

Recipe adapted by Better Homes and Gardens, New Cookbook 17th Edition.

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