Ditch Your Pie Pan and Make These Sweet Potato Pie Egg Rolls
Although we love tradition (we’re looking at you, pumpkin pie), a little recipe shake-up never hurts. So put down your pie pan and roll out a different type of dough with these sweet potato pie egg rolls. Sweet potatoes are brightened up with hints of cinnamon, nutmeg, vanilla, allspice and a few marshmallows, then rolled up in an egg roll wrapper to create tiny, heavenly packages. End with a smack of sweetness from a drizzle of maple glaze and this jam-packed tasty treat is far from the conventional egg roll. They’re also baked instead of fried, so they’re still crunchy, but not overly heavy. Give your autumn recipe Rolodex a makeover by adding these sweet potato pie dessert egg rolls and you’ll look forward to fall with fervor.
Ingredients:
makes 20 egg rolls
For the egg rolls:
- 1 package (1 pound) of egg roll wrappers
- 2 medium sweet potatoes
- 1/2 cup brown sugar
- 4 Tablespoons butter, softened
- 1 egg
- 2 teaspoons cinnamon
- 2 teaspoons vanilla
- 1/2 teaspoon allspice
- 1/4 teaspoon salt
- freshly grated nutmeg
- 1/2 cup whole milk
- 2 Tablespoons half-and-half
- 2 cups mini marshmallows
For the maple drizzle:
- 1 cup powdered sugar
- 1/3 cup maple syrup
- 1/2 teaspoon maple extract
- 1/2 teaspoon vanilla
- 2 Tablespoons heavy cream
Tools:
- hand mixer or stand mixer
- baking sheet
Instructions:
1. Preheat the oven to 400 degrees Fahrenheit. Then use a fork to poke holes in the sweet potatoes and bake them on the rack for one hour. When the sweet potatoes are cooked, let them cool, then scrape the insides into a large bowl.
2. Preheat the oven to 425 degrees Fahrenheit, then cover a baking sheet with tinfoil and coat with cooking spray. Place the butter and brown sugar in a stand mixer bowl and mix on medium speed until creamy.
3. Add the egg, cinnamon, vanilla, allspice and salt to the mixing bowl, grate some fresh nutmeg, then mix on medium speed until combined.
4. Add the whole milk and half-and-half to the mixer and continue mixing on medium speed until combined.
5. Stir the mixing bowl mixture into the large bowl with the sweet potatoes until fully combined.
6. Take an egg roll wrapper and place two tablespoons of filling inside. Top with four marshmallows, then brush all the edges with water.
7. Roll the egg roll wrapper corner closest to you over the filling, then fold in the sides and roll until sealed. Repeat until you’ve used all the egg roll wrappers and filling.
8. Place the egg rolls on the coated baking sheet and bake for 20-25 minutes or until golden brown.
9. In a small bowl, combine the powdered sugar, maple syrup, maple extract, vanilla and heavy cream and whisk until smooth.
10. Once the egg rolls are cooled, drizzle the maple glaze over the top and dig into your new favorite tasty treat!
Preheat the oven to 400 degrees Fahrenheit, then use a fork to poke holes in the sweet potatoes and bake them on the rack for one hour. When the sweet potatoes are cooked, let them cool, then scrape the insides into a large bowl.
Preheat the oven to 425 degrees Fahrenheit, then cover a baking sheet with tinfoil and coat with cooking spray. Place the butter and brown sugar in a stand mixer bowl and mix on medium speed until creamy.
Add the egg, cinnamon, vanilla, allspice and salt to the mixing bowl, grate some fresh nutmeg, then mix on medium speed until combined.
Add the whole milk and half-and-half to the mixer and continue mixing on medium speed until combined.
Stir the mixing bowl mixture into the large bowl with the sweet potatoes until fully combined.
Take an egg roll wrapper and place two tablespoons of filling inside. Top with four marshmallows, then brush all the edges with water.
Roll the egg roll wrapper corner closest to you over the filling, then fold in the sides and roll until sealed. Repeat until you’ve used all the egg roll wrappers and filling.
Place the egg rolls on the coated baking sheet, and bake for 18-20 minutes or until golden brown.
In a small bowl, combine the powdered sugar, maple syrup, maple extract, vanilla and heavy cream and whisk until smooth.
Once the egg rolls are cooled, drizzle the maple glaze over the top and dig into your new favorite tasty treat!
A grab-‘n’-go treat? Yes, please!
Sprinkle with cinnamon and powdered sugar for that extra flavor boost.
Fall flavor baked into each bite. Grab one… two… or three…#nojudgment ;).
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