innamon roll + pie crust
1 Pillsbury refrigerated pie crust
2 tsp cinnamon
1 tbsp unsalted butter, melted
1 1/2 cups cooked, mashed and cooled sweet potato
1 cup packed light brown sugar
1/2 cup heavy cream
1/2 cup half and half
3 large eggs
1 tsp pure vanilla extract
3/4 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1 large egg white plus 1 tsp water, beaten
Marshmallows, cut in half widthwise (for topping)
1Preheat oven to 400 degrees F. 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.
2Press 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.
3In a large bowl, whisk together mashed sweet potato, brown sugar, heavy cream, half and half, eggs, vanilla, cinnamon, cloves and salt. Using a whisk or switching to a hand mixer, whisk ingredients until smooth and thoroughly combined.
4Brush pie crust lightly with egg white/water mixture. Then, pour sweet potato mixture carefully on top of pie crust. Bake for about 40 minutes, or until filling has puffed up slightly and a toothpick inserted in the center comes out clean.
5Remove pie from oven and heat broiler. Top pie with halved marshmallows and place under broiler until marshmallows are a golden brown, about 1 minute. Cool pie on a cooling rack before serving.