Cinnamon Roll Crust Sweet Potato Pie

Fall is right around the corner and all I've been thinking about lately is pumpkin pie, pumpkin bread, sweet potato pie, hearty soup, hot apple cider, etc. I absolutely love the crisp fall air with beautiful fall foliage lining the side of the streets. Nothing beats taking a stroll through a forest preserve on a beautiful fall morning with some hot apple cider in hand and hearing the leaves crunch under your feet.

So with that thought in mind, I thought I'd start fall baking a little early this year by baking a phenomenal Sweet Potato Pie with Cinnamon Roll Crust. The pie filling recipe is one that I've used many times over the years so I knew it would be great. As for the Cinnamon Roll Crust recipe? I found it on Pinterest :o) It's a very creative twist for a pie crust but it's hard to tell after the pie has baked. Regardless, I highly suggest making this pie with the pie crust because it is pretty awesome together :o) (Even though it's 90 degrees in Chicago today, I still made this delicious pie)

Cinnamon Roll Pie Crust 

(Pinterest)

1 Pillsbury refrigerated pie crust

2 tsp cinnamon

1 tbsp unsalted butter, melted

Roll out pie crust on a lightly floured surface. Brush with butter and sprinkle evenly with cinnamon. Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls. Press miniature cinnamon rolls, flat side down, evenly into the bottom and sides of a 9-inch glass pie plate, making sure there are no spaces between the rolls. Set aside.

Sweet Potato Pie 

(Very Best Baking)

2 large or 3 medium (about 1 1/2 to 2 lb. total) sweet potatoes, cut up into big cubes

1/2 cup (1 stick) butter or margarine, softened

1/2  cup granulated sugar

2/3 cup (5 fluid-ounce can) Evaporated Milk

2 large eggs, beaten

2 tablespoons packed brown sugar

1 teaspoon lemon juice

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

Whipped cream

Prepared Pie Crust

Cook sweet potatoes in boiling water for 10 to 15 minutes or until tender. Drain and cool slightly. Preheat oven to 350° F. Mash warm sweet potatoes and butter in large bowl. Stir in granulated sugar, evaporated milk, eggs and brown sugar. Stir in lemon juice, vanilla extract, cinnamon, nutmeg and salt. Pour into prepared pie crust. Bake in 350° F oven for 50 minutes to 1 hour or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Top with whipped cream. Serve immediately or refrigerate.