ROASTED SWEET POTATO PIE

Roasted Sweet Potato Pie image

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.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 6h25m

Yield 8

Number Of Ingredients 11

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:

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.
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.
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.

Nutrition Facts : Calories 440, Carbohydrate 51 g, Cholesterol 100 mg, Fat 5, Fiber 2 g, Protein 3 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 29 g, TransFat 1/2 g