MENU
  • Print
    8K
  • Save
    1K
  • Pinterest
    1K
  • Email
    903
  • Facebook
    878

Roasted Sweet Potato Pie

roasted sweet potato pie Dessert
Roasted Sweet Potato Pie
  • Prep 15 min
  • Total 6 hr 25 min
  • Servings 8

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. MORE+ LESS-

August 20, 2018

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

Hide Images
  • 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.

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 Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
220
% Daily Value
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.

© 2018 ®/TM General Mills All Rights Reserved

Rate and Comment