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Prep 20min
Total1hr10min
Servings8
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Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
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)
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Steps
1
Preheat oven to 400°F. Roll out pie crust on a lightly floured surface. Brush with butter and sprinkle evenly with cinnamon.
2
Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls.
3
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.
4
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.
5
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.
6
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.
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No nutrition information available for this recipe
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