Cinnamon Roll Sweet Potato Pie

Ingredients

• 1/4 cup Bison Sour Cream (for pie crust)
• 1/3 cup Bison Sour Cream (for pie filling)
• 2 cups all-purpose flour (for pie crust)
• 2 Tbsp all-purpose flour (for pie filling)
• 2-1/4 tsp of salt
• 2 tsp of sugar
• 2 sticks (8 oz) unsalted butter, cubed and almost room temperature
• 2 sweet potatoes, washed and dried
• Vegetable oil
• 3 Tbsp butter, melted
• 1-1/2 tsp ground cinnamon
• 3 eggs
• 1/3 cup milk
• 1 tsp vanilla extract
• 3/4 cup brown sugar, packed
• 1/4 tsp ground nutmeg
• 1 Tbsp heavy whipping cream
• 1/4 cup granulated sugar

Instructions

• Servings: 8
• Prep Time: 35m
• Cook Time: 55m
• Total Time: 2h 35m

Details

• Step 1: To create dough, begin by whisking together vigorously the flour and 2 tsp salt and sugar.
• Step 2: Work the 2 sticks of butter into dry mix by squishing butter and mix together with thumbs, fingers, and knuckles. Work until mixture becomes coarse meal with flattened chunks of butter.
• Step 3: Add 1/4 cup of Bison Sour Cream, incorporate using a fork.
• Step 4: Form dough into a ball and flatten into a disk, with smooth consistency. Make sure there are no cracks in the dough disk.
• Step 5: Sprinkle disk with flour and wrap tightly in plastic wrap. Chill in refrigerator for at least an hour.
• Step 6: Remove dough from fridge and let sit for 5-10 minutes at room temperature. Divide dough into 2 balls.
• Step 7: Sprinkle flat surface with flour and roll dough, making sure the bottom isn’t sticking. If dough is sticking, add a little more flour to the surface. Roll out each dough 12-14 inches wide, with an even thickness. Set aside one disk for pie crust, and one disk for cinnamon roll toppers.
• Step 8: Preheat oven to 450°F.
• Step 9: Place sweet potatoes on a greased sheet, and coat with vegetable oil. Cover with aluminum foil and bake for one hour. Let cool until warm enough to handle.
• Step 10: Remove skins and add sweet potato to a large bowl with 2 Tbsp of melted butter, and mash.
• Step 11: Add to bowl 1/3 cup of Bison Sour Cream, 1/2 tsp of cinnamon, nutmeg, brown sugar, vanilla, 2 eggs, milk, remaining salt, and 2 Tbsp of flour.
• Step 12: Use an electric mixer to blend until filling is smooth.
• Step 13: Create egg wash in a small bowl. Add the remaining egg and heavy whipping cream, whisk until egg wash is a pale yellow. Set aside.
• Step 14: Transfer pie crust to a 9-inch pie plate and crimp edges. Apply egg wash with a pastry brush.
• Step 15: Pour sweet potato pie filling into pie dish and bake for 30 minutes.
• Step 16: Begin cinnamon rolls by melting 1 Tbsp of butter. Set butter aside. In a small bowl, add 1 tsp cinnamon and 1/4 cup of granulated sugar. Mix together well.
• Step 17: Brush other rolled out pie dough with melted butter and sprinkle with cinnamon and sugar mixture. Roll pie dough tightly into a cylinder and cut into 1/4 inch slices.
• Step 18: Remove pie from oven and arrange cinnamon roll slices on top, close together. Bake for 25 minutes, until cinnamon rolls are puffy, and pie is set.
• Step 19: Cool pie on wire rack. When at room temperature, cover and chill for 2 hours before serving and enjoying!