Sweet Potato Pie with a Cinnamon Roll Crust

More About This Recipe

• Ever find yourself at a crossroads between sweet potato pie and cinnamon rolls? I know – it’s a tough call. Thankfully this Sweet Potato Pie with a Cinnamon Roll Crust will come to the rescue at your Thanksgiving dinner (or breakfast?) table. If it were up to me, cinnamon rolls could be incorporated into any food. But they especially lend themselves well to a buttery pie crust like the one Pillsbury makes. The taste of sweet cinnamon rolls partnered with creamy sweet potato pie and ooey-gooey toasted marshmallows is absolutely heavenly. So much so, you might want to keep it out of sight until it’s time for dessert (or again, breakfast, depending on how you look at it). Though I have quite the ravenous sweet tooth, one of my favorite things about sweet potato pie is its milder flavor. It’s less sweet than pumpkin pie, which is great for its sugary counterparts like marshmallows and cinnamon rolls. But like pumpkin pie, it has that wonderfully smooth texture that balances oh so well with a flaky, tender pie crust. Plus, it’s super easy to make and only requires simple ingredients like sweet potatoes (duh), brown sugar and heavy cream. You know what else is easy to make? A cinnamon roll pie crust. Seriously – who knew? Well, now you do. In a few quick steps, you can make your own (bonus: It tastes great with other pies, too, like pumpkin and apple). So the next time you find yourself torn between cinnamon rolls and sweet potato pie – or if you want to jazz up your favorite Thanksgiving dessert recipe, try this pie. It’s guaranteed to put a smile on the faces of cinnamon roll and sweet potato pie lovers alike.