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Roasted Sweet Potato Pie

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Roasted Sweet Potato Pie
  • Prep 15 min
  • Total 6 hr 25 min
  • Servings 8
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If you're like us, your eyes always go directly to the dessert table, searching for old-fashioned sweet potato pie and planning your dessert line-up. Our sweet potato pie is brought together with the help of a pre-made pie crust and loaded with bourbon or vanilla, cinnamon, nutmeg, roasted sweet potatoes, butter, brown sugar and whipping cream. From a Thanksgiving must-try to a weekday pick-me-up, this is truly the best sweet potato pie. Sometimes, when the mood is just right, we like to have sweet potato pie for breakfast. After all, that's what being an adult is all about.
Updated Aug 17, 2021

Ingredients

  • 1 1/2 lb dark-orange sweet potatoes (about 2 medium-large)
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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 for 1 hour on cooling rack; cover loosely and refrigerate before serving. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a special dollop on top of each slice of sweet potato pie, fold flaked coconut into whipped cream.
  • tip 2
    For best results 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 pans absorb heat, causing over-browning and nonstick pans can cause crusts to shrink.
  • tip 3
    To soften chilled butter, cut into small pieces and leave at room temperature. A faster method is to microwave it at 5-second intervals checking frequently to ensure the butter is softened but not melted.

Nutrition

440 Calories, 24g Total Fat, 3g Protein, 51g Total Carbohydrate, 29g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
220
Total Fat
24g
38%
Saturated Fat
14g
68%
Trans Fat
1/2g
Cholesterol
100mg
34%
Sodium
360mg
15%
Potassium
260mg
7%
Total Carbohydrate
51g
17%
Dietary Fiber
2g
8%
Sugars
29g
Protein
3g
% Daily Value*:
Vitamin A
190%
190%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • There is a debate among orange-hued pie lovers, one that’s been raging on for decades, which pie is the superior Thanksgiving pie: Pumpkin or Sweet Potato? Whichever side of the pie plate you fall on, this Roasted Sweet Potato Pie recipe is worth a try. Light and airy in texture, roasted sweet potato pie is typically sweeter than pumpkin. At the same time, it’s packed with all kinds of high-quality nutrients — thanks to those sweet potatoes. This sweet potato filling is more of a puree than a custard. It’s lighter on the spice and has an all-around smoother texture. And when tucked inside a scratch-made pie crust, it’ll be hard for your guests to pass up a second slice. If you are a fan of this traditional Southern dish, you’ll love perusing Betty’s collection of sweet and savory sweet potato pie recipes.
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