1 hour 30 min
– Preheat the oven. 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. – Once the roasted sweet potatoes are warm enough to handle, remove their skins. Add the other sweet potato filling ingredients such as cinnamon, nutmeg, brown sugar, vanilla extract, eggs.
– With an electric mixer, mix on high until the sweet potato filling is very smooth. – 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.
– 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. Bake. – To make the filling for the cinnamon rolls. Melt butter. Set to the side. Add cinnamon to a small bowl along with granulated sugar. Mix well.
– 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.
– Remove pie from the oven and arrange cinnamon roll slices on the filling close together. Do not overlap. Bake 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.