Rich, velvety, and perfectly spiced, this Roasted Sweet Potato Pie takes the classic holiday dessert up a notch by using roasted fresh sweet potatoes! Roasting enhances their natural sweetness and adds a depth of flavor that’s truly irresistible! The filling is smooth, lightly spiced with cinnamon, nutmeg, ginger, and allspice, and finished with a hint of orange juice for brightness.Serve it with a dollop of whipped cream for a show-stopping dessert.If you love sweet potato pies, you can also try my Sweet Potato Pie made with canned sweet potatoes for a quicker version.

Both pies are a perfect addition to any Thanksgiving menu or Christmas menu.Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Pie Crust: Use a 9-inch pie crust like my no-fail pie crust or all-butter pie crust.A store-bought crust would work, too.

For extra flakiness, chill the dough well before baking.Sweet Potatoes: I used one large sweet potato that was about 1 1/2 pounds.You could also roast a few if they are smaller; just make sure you get about 2 cups mashed.

Roasting fresh sweet potatoes brings out natural sweetness and deep flavor.You can substitute cooked canned sweet potatoes if needed, but reduce added sugar slightly.Butter: 6 tablespoons, melted, enriches the filling and creates a creamy texture.

Sugars: Granulated sugar plus brown sugar add

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