Cinnamon Roll Sweet Potato Pie

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.