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Sweet Potato Pie with a Cinnamon Roll Crust

Sweet Potato Pie with a Cinnamon Roll Crust
  • Prep 20 min
  • Total 1 hr 10 min
  • Servings 8
Can't decide between sweet potato pie and cinnamon rolls? Now you can have both!
By Girl Versus Dough
Updated March 20, 2017
Make With
Make With
Pillsbury Pie Crust

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)

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.

No nutrition information available for this recipe

  • Ever find yourself at a crossroads between sweet potato pie and cinnamon rolls? I know – it’s a tough call. Thankfully this Sweet Potato Pie with a Cinnamon Roll Crust will come to the rescue at your Thanksgiving dinner (or breakfast?) table. If it were up to me, cinnamon rolls could be incorporated into any food. But they especially lend themselves well to a buttery pie crust like the one Pillsbury makes. The taste of sweet cinnamon rolls partnered with creamy sweet potato pie and ooey-gooey toasted marshmallows is absolutely heavenly. So much so, you might want to keep it out of sight until it’s time for dessert (or again, breakfast, depending on how you look at it). Though I have quite the ravenous sweet tooth, one of my favorite things about sweet potato pie is its milder flavor. It’s less sweet than pumpkin pie, which is great for its sugary counterparts like marshmallows and cinnamon rolls. But like pumpkin pie, it has that wonderfully smooth texture that balances oh so well with a flaky, tender pie crust. Plus, it’s super easy to make and only requires simple ingredients like sweet potatoes (duh), brown sugar and heavy cream. You know what else is easy to make? A cinnamon roll pie crust. Seriously – who knew? Well, now you do. In a few quick steps, you can make your own (bonus: It tastes great with other pies, too, like pumpkin and apple). So the next time you find yourself torn between cinnamon rolls and sweet potato pie – or if you want to jazz up your favorite Thanksgiving dessert recipe, try this pie. It’s guaranteed to put a smile on the faces of cinnamon roll and sweet potato pie lovers alike.
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