Sweet Potato Pie
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
Servings 8 people
Calories 442kcal
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
- 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.
- 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.
- 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.
- 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. Pour the sweet potato pie filling into the prepared pie dish. Smooth the top with a spoon if needed. Bake for 30 minutes.
- 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.
- 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.
- 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.
Notes
Recipe adapted by Better Homes and Gardens, New Cookbook 17th Edition.
Nutrition
Calories: 442kcal