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Roasted Sweet Potato Pie

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By Betty Crocker Kitchens
Updated Apr 28, 2022
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When it comes to bringing smooth and silky flavor to the table, our Roasted Sweet Potato Pie should be at the top of your list. This incredibly effortless dessert 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. No matter the occasion, you can't go wrong with a cozy dessert bursting with flavor.

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.

Roasted Sweet Potato Pie

  • Prep Time 15 min
  • Total 6 hr 25 min
  • Servings 8
  • Ingredients 11
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

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.

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