Roasted Sweet Potato Pie

  • Prep Time 15 min
  • Total Time 6 hr 25 min
  • Servings 8

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

For a special dollop on top of each slice of pie, fold flaked coconut into whipped cream.

Use a heat-resistant glass pie plate or dull aluminum pie pan. Shiny or disposable pie pans reflect heat and prevent crusts from browning. Dark and absorb heat, causing overbrowning. Nonstick pans can cause unfilled crust to shrink excessively.

It is not necessary to grease the pan as pie pastry is high in fat.

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.