Recipes and Cooking Cinnamon Roll Sweet Potato Pie 5.0 (4) You know what's even better than marshmallows topping your sweet potato pie? Cinnamon rolls! This decadent recipe features mini cinnamon rolls on top instead of mini marshmallows for an even sweeter pie recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 9, 2017 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 35 mins Bake Time: 12 mins Bake Time: 55 mins Total Time: 102 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 14.1 ounce pkg. rolled refrigerated unbaked pie crust (2 crusts) 1 ¼ pound sweet potatoes, peeled and cut into 1-inch cubes 3 tablespoon butter, melted ¼ cup granulated sugar 1 ½ teaspoon ground cinnamon 2 eggs, lightly beaten ⅓ cup milk ⅓ cup sour cream 2 tablespoon bourbon 1 teaspoon vanilla ¾ cup packed brown sugar 2 tablespoon all-purpose flour ¼ teaspoon salt ¼ teaspoon ground nutmeg Directions Let pie crusts stand at room temperature according to package directions. Meanwhile, in a large saucepan cook sweet potatoes in enough lightly salted boiling water to cover 15 minutes or until tender. Drain and return to saucepan. Use a potato masher to mash potatoes. Measure 1 1/2 cups potatoes. Place one pie crust on a lightly floured surface. Roll to a 14-inch circle. Brush with 1 Tbsp. of the melted butter. In a small bowl combine granulated sugar and 1 tsp. of the cinnamon. Sprinkle sugar-cinnamon mixture over pastry; press lightly with fingers. Roll pastry into a cylinder. Press to seal seam and ends. Cover and chill until needed. Preheat oven to 450°F. Unroll remaining pie crust into a 9-inch pie plate. Fold under pastry even with edge of plate. Crimp edge as desired. Do not prick pastry. Line pastry with a double thickness of foil. Bake 8 minutes. Remove foil. Bake 4 to 5 minutes more or until set and dry. Remove from oven. Reduce oven temperature to 350°F. In a large bowl whisk together eggs, milk, sour cream, bourbon, and vanilla. Stir in mashed sweet potatoes and the remaining 2 Tbsp. melted butter. Stir in brown sugar, flour, the remaining 1/2 tsp. cinnamon, the salt, and nutmeg until combined. Pour sweet potato mixture into pastry shell. Cover edge of pie with foil to prevent overbrowning. Bake 30 minutes. Cut chilled pie crust log into 1/4-inch slices. Remove pie from oven. Remove foil. Carefully arrange pastry slices on top of filling close together without overlapping. Bake 25 minutes more or until filling is puffed and set and pastry circles are light brown. Cool on a wire rack. Cover and chill within 2 hours. Print Nutrition Facts (per serving) 442 Calories 19g Fat 64g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 442 % Daily Value * Total Fat 19g 24% Saturated Fat 9g 45% Cholesterol 68mg 23% Sodium 424mg 18% Total Carbohydrate 64g 23% Total Sugars 29g Protein 4g Vitamin C 1mg 5% Calcium 65mg 5% Iron 0.8mg 4% Potassium 230mg 5% Folate, total 15.1mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.