Roasted Sweet Potato Pie

 This delicious sweet potato pie is made easy with the help of a premade refrigerated pie crust. This easy-to-make pie’s filling is made with butter, brown sugar, whipping cream, vanilla, cinnamon, nutmeg, and of course, roasted sweet potatoes. Whether it’s made to be a side for Thanksgiving dinner, or a yummy dessert, this must-try sweet potato pie needs to make its way to your table. 



Ingredients

  • 1 1/2
    lb dark-orange sweet potatoes (about 2 medium-large)
  • 1
    Pillsbury™ refrigerated pie crust, softened as directed on box
  • 1/2
    cup butter, softened
  • 1/2
    cup packed brown sugar
  • 1/2
    cup granulated sugar
  • 1/2
    cup whipping cream
  • 2
    tablespoons bourbon or 1 teaspoon vanilla
  • 1/2
    teaspoon ground cinnamon
  • 1/2
    teaspoon ground nutmeg
  • 1/4
    teaspoon salt
  • 2
    eggs

Steps

1 Heat oven to 400°F. Line cookie sheet with foil. Place sweet potatoes on cookie sheet. Roast 1 hour or until tender. Cut potatoes in half. Scoop out pulp into medium bowl; discard skins. Reduce oven temperature to 350°F.

2 Place pie crust in 9-inch deep-dish pie plate as directed on box for One-Crust Filled Pie. Beat sweet potato pulp with electric mixer on medium speed until creamy. Add remaining ingredients; beat 1 minute or until well blended. Pour filling into crust-lined plate.

3 Bake 1 hour 15 minutes or until knife inserted near center comes out clean. Cool completely on cooling rack, about 4 hours. Store in refrigerator.

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