Can’t decide between sweet potato pie and cinnamon rolls? Now you can have both!
How To Make Sweet Potato Pie with a Cinnamon Roll Crust
1 Pillsbury™ Refrigerated Pie Crust SAVE $
2 teaspoon cinnamon
1 tablespoon unsalted butter, melted
1 1/2 cups cooked, mashed and cooled sweet potato
1 cup packed light brown sugar
1/2 cup heavy cream
1/2 cup half-and-half
3 large eggs
1 teaspoon pure vanilla extract
3/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 large egg white plus 1 teaspoon water, beaten
Marshmallows, cut in half widthwise (for topping)
Preheat oven to 400°F. Roll out pie crust on a lightly floured surface. Brush with butter and sprinkle evenly with cinnamon.
Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls.
Press miniature cinnamon rolls, flat side down, evenly into the bottom and sides of a 9-inch glass pie plate, making sure there are no spaces between the rolls. Set aside.
In a large bowl, whisk together mashed sweet potato, brown sugar, heavy cream, half and half, eggs, vanilla, cinnamon, cloves and salt. Using a whisk or switching to a hand mixer, whisk ingredients until smooth and thoroughly combined.
Brush pie crust lightly with egg white/water mixture. Then, pour sweet potato mixture carefully on top of pie crust. Bake for about 40 minutes, or until filling has puffed up slightly and a toothpick inserted in the center comes out clean.
Remove pie from oven and heat broiler. Top pie with halved marshmallows and place under broiler until marshmallows are a golden brown, about 1 minute. Cool pie on a cooling rack before serving.