Cinnamon Roll Topped Sweet Potato Pie is a delicious dessert featuring a flaky sweet potato pie topped with sweet cinnamon rolls.
Cinnamon Roll Topped Sweet Potato Pie
Cinnamon Roll Topped Sweet Potato Pie is a delicious dessert combining different flavors and textures. This variation of a traditional dessert makes for a great presentation. The sweet cinnamon rolls on top of the sweet potato pie pair beautifully with hot and cold beverages alike. Here’s how to make Cinnamon Roll Topped Sweet Potato Pie.
- baking sheet
- stand mixer OR hand mixer and large glass mixing bowl
- parchment paper
- 1 disposable piping bag
- measuring cups
- measuring spoons
- cooling rack
- 1x 9 inch pre-made pie crust
- 4-6 medium to large sweet potatoes, which will make about 3 cups mashed sweet potatoes
- 1/2 cup unsalted sweet cream butter, melted
- 3 large eggs, room temp
- 1/3 cup light brown sugar
- 1/2 cup sugar
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1/4 tsp kosher salt
- 1/2 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 3 tsp grated orange zest
- 1 tsp pure vanilla extract
- 1x 5.7 oz package of cinnamon rolls
- ½ cup salted caramel sauce
Preheat the oven to 400 degrees f.
Place the sweet potatoes onto a baking sheet.
Poke the sweet potatoes with a fork and bake for 40 minutes or until tender.
Let the sweet potatoes cool, then peel and remove any dark spots.
Place the sweet potatoes, butter, eggs, sugars, milk, and all the spices into a large glass mixing bowl or a stand mixer and beat until combined and smooth.
Pour the pie filling into the pre-made pie crust.
Bake in the oven for 50 minutes or until the pie filling has set.
Remove the pie from the oven.
Place the pie onto a cooling rack and allow it to cool to room temp.
Once the pie has cooled, place it into the fridge overnight.
Before you serve you’ll need to make the cinnamon rolls.
Remove the cinnamon rolls from the can and place them onto a parchment lined cookie sheet.
Bake the cinnamon rolls according to their directions.
Once the cinnamon rolls are baked, allow them to cool for 5 minutes before placing them onto the top of the sweet potato pie.
Pour the salted caramel sauce into the disposable piping bag.
Cut the tip of the piping bag off and drizzle the sauce over the pie.
Slice the pie.
Serve and enjoy!