Cinnamon Roll Sweet Potato pie

Cinnamon Roll Sweet Potato pie 1 9 inch pre-made pie crust 3 C mashed sweet potato, About 4-6 medium to large sweet potatoes 1/2 C unsalted butter, melted 3 large eggs, room temp 1/3 C light brown sugar 1/2 C sugar 1/2 C sweetened condensed milk 1/2 C evaporated milk 1/4 tsp kosher salt 1/2 tsp ground nutmeg 1 tsp ground cinnamon 1/2 tsp ground ginger 3 tsp grated orange zest 1 tsp pure vanilla extract Topping ingredients 1 5.7 package of cinnamon rolls ½ C salted caramel sauce Preheat the oven to 400 degrees. Poke the sweet potatoes with a fork and bake for 40 minutes or until tender. Let cool, then peel and remove any dark spots. In a standing mixture, beat the sweet potatoes, butter, eggs, sugars, milk, and all the spices until combined and smooth Pour the pie filling into the pre-made pie crust Bake in the oven for 50 minutes or until set. Remove from oven and place onto a cooling rack to cool to room temp. Once cooled, place pie into the fridge for overnight Remove cinnamon rolls from can and place onto a parchment lined cookie sheet Following the directions on the pan, bake the cinnamon rolls as recommended Once they are baked, allow to cool for 5 minutes before placing them onto the top of the sweet potato pie Pour the salted caramel sauce into the disposable piping bag Cut the tip off and drizzle the sauce over the pie Cut and serve