Desserts
Ree Drummond's sweet potato pie recipe transforms humble ingredients into a dessert that feels like a warm hug—spiced sweetness, velvety texture, and a buttery crust that melts in your mouth. This isn't just pie; it's the kind of dessert that makes guests linger at the table, savoring every bite. The secret lies in balancing the natural sweetness of the potatoes with just the right amount of cinnamon, nutmeg, and brown sugar, all wrapped in a flaky crust that's easier to make than you'd think.
What sets this recipe apart is how it captures the essence of comfort food without being overly sweet. Ree Drummond's approach focuses on quality ingredients—fresh sweet potatoes, real butter, and a touch of vanilla—that elevate the pie to restaurant-quality status.
The filling is silky smooth, with just enough spice to warm your soul, while the crust stays tender and golden, not too crispy, not too soft. It's the kind of dessert that tastes even better the next day, when the flavors have had time to meld together.
Baking this pie is simpler than it looks, with a foolproof method that ensures perfect results every time. You'll start with a classic pie crust, then blend the sweet potatoes until smooth before mixing in the spices and sugar.
The filling bakes to a custard-like perfection, with a slight wobble in the center that disappears as it cools. The aroma alone—warm cinnamon, vanilla, and buttery crust—will fill your kitchen and make it impossible to resist.
This sweet potato pie is versatile enough for holiday gatherings or a cozy weeknight treat, and it pairs beautifully with whipped cream or a scoop of vanilla ice cream.
The best part? It's a recipe that feels special without requiring hours in the kitchen. Let's get started on creating a dessert that will become a family favorite.
Ingredients for ree drummond sweet potato pie
Sweet potatoes, butter, and warm spices come together for Ree Drummond's legendary dessert.
| Ingredient | Amount | Notes |
|---|---|---|
| Sweet Potatoes 🍠 | 3 lbs | Peeled, cooked until tender |
| Granulated Sugar 🍚 | 1 ½ cups | Light or dark brown preferred |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for filling |
| Large Eggs 🥚 | 2 whole | Room temperature for blending |
| Pure Vanilla Extract 🍯 | 1 tbsp | High quality preferred |
| Ground Cinnamon 🌶️ | 2 tsp | Freshly ground for best flavor |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated preferred |
| Ground Ginger 🌶️ | 1 tsp | Freshly ground for warmth |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Pie Crust 🥧 | 1 pre-made | Store-bought or homemade |
| All-Purpose Flour 🌾 | 1 cup | For homemade crust option |
| Shortening 🧈 | ½ cup | For homemade crust option |
| Ice Water 💧 | ¼ cup | For crust dough binding |
The sweet potatoes are the foundation—look for vibrant orange flesh, not dry or fibrous ones. Trader Joe's and Costco often carry the best quality at reasonable prices. Peeled and cooked until fork-tender, they should mash easily with minimal lumps. For the crust, pre-made is fine if you're short on time, but homemade gives that signature flaky texture. If making from scratch, chill the dough for at least 30 minutes before rolling—this prevents shrinking. The butter matters here too; Plugrá or Land O'Lakes unsalted work perfectly for the filling's richness.
No heavy cream? Full-fat coconut milk works in a pinch, though the flavor will differ slightly. Short on vanilla? Seeds from 1 vanilla bean (scraped) can replace the extract. The spices should be freshly ground or high-quality jarred—nutmeg especially loses potency fast. For the crust, if you're using shortening, Crisco works best for flakiness. Pre-made crusts? Pillsbury or store-brand both perform well. The filling can be prepped a day ahead—just bake when ready. And if you're feeling fancy, add a pinch of cardamom for depth.
The filling keeps for 3 days in the fridge, though it's best enjoyed fresh. For make-ahead convenience, assemble the pie crust and filling, then refrigerate overnight before baking—this enhances the flavors. The baked pie reheats beautifully; 350°F for 10 minutes restores that warm, gooey texture. Store leftovers in an airtight container, and freeze slices wrapped in plastic for up to 3 months. The crust stays crispy when frozen, but the filling softens slightly—perfect for a quick dessert.
Why You'll Love This Recipe
- I’ll be real: this pie only needs five ingredients and one bowl—no food processor, no fancy mixing. Just mash those roasted sweet potatoes, stir in the butter and sugar until it’s velvety, then fold in eggs and vanilla. That’s it. Even my toddler could help (and probably would, because who can resist that warm, spiced smell?).
- The secret’s in the texture: creamy custard that’s just set, with that buttery sweet potato richness cutting through the sugar. Honestly, the first time I tasted it, I thought, “Wait, this is dessert and a side dish?” The vanilla ties everything together—no artificial aftertaste, just pure, warm spice that lingers.
- Here’s what sold me: reheated slices are still perfect. Store-bought pies get gummy, but this one stays moist—almost like it was just baked. And because it’s budget-friendly (sweet potatoes are cheap!), I make a double batch. Freezer-friendly too, so I’m never scrambling for dessert. Win.
Step-by-step instructions for sweet potato pie
Here's how to craft Ree Drummond's signature sweet potato pie with a perfect balance of spice and buttery richness.
Cook the Sweet Potatoes Until Silky
Preheat your oven to 375°F and pierce the 3 lbs sweet potatoes in several places with a fork. Place them on a baking sheet and roast for 45-60 minutes until completely tender when pierced with a knife. The edges should be slightly caramelized, and the flesh should collapse easily under gentle pressure.
Once cooled enough to handle, scoop out all the flesh into a mixing bowl, leaving behind any fibrous skin. You should have about 2 cups of cooked sweet potato. This roasting method concentrates the natural sweetness and creates a smoother texture than boiling.
Whisk the Filling Ingredients Together
In a large mixing bowl, combine the cooked sweet potatoes with 1.5 cups granulated sugar, 1 cup unsalted butter (cut into small cubes), 2 whole large eggs, 1 tbsp pure vanilla extract, 2 tsp ground cinnamon, 0.5 tsp ground nutmeg, 1 tsp ground ginger, and 0.5 tsp salt. Use a hand mixer or stand mixer to blend everything on medium speed for 3-4 minutes until completely smooth and creamy.
This blending step is crucial—it ensures the butter is fully incorporated and the filling has a silky, velvety texture. The mixture should be thick but pourable. If it's too thick, add 1-2 tablespoons of milk (not listed in ingredients) to loosen it slightly while maintaining the proper consistency for baking.
Prepare the Pie Crust
If using a pre-made pie crust, roll it out to fit a 9-inch pie dish and press it gently into the bottom and up the sides. Trim any excess dough hanging over the edge. For a homemade crust, combine 1 cup all-purpose flour and 0.5 cup shortening in a food processor, pulse until crumbly, then add 0.25 cup ice water and pulse until the dough comes together. Roll out and fit into the pie dish.
Prick the bottom of the crust with a fork to prevent puffing during baking. Place the unbaked pie on a baking sheet and refrigerate for 20 minutes to firm up. This chilling step prevents the crust from shrinking during the long baking time. Pre-bake the crust for 10 minutes at 375°F to partially blind-bake it before adding the filling.
Assemble and Bake the Pie
Pour the sweet potato mixture into the pre-baked crust, spreading it evenly. Gently tap the pie dish on the counter to eliminate any air bubbles that may have formed. The filling should come about ¼ inch from the top edge of the crust. Fold the crust edges over the filling to create a decorative border, crimping them together with your fingers or a fork.
Bake the pie at 350°F for 50-60 minutes until the filling is set but still slightly jiggly in the center. The crust should be golden brown, and the edges should be crisp. If the top browns too quickly, tent the pie with aluminum foil. The pie is done when the center reaches 170°F on an instant-read thermometer.
Cool and Serve with Confidence
Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing. This cooling period allows the filling to fully set and develop its rich flavors. The pie should be firm enough to slice cleanly, with a smooth, creamy texture that's perfectly balanced between sweet and spicy.
Serve each slice with a dollop of 1 cup heavy cream on the side for dipping. The contrast between the warm, spiced pie and the cool cream creates a truly satisfying dessert experience. Store any leftovers in the refrigerator for up to 3 days, though I doubt you'll have any left!
Pro Tips For Making Ree Drummond Sweet Potato Pie
- Boil Potatoes Until Fork-Tender: The recipe calls for boiled sweet potatoes, but don’t stop at "soft"—aim for a fork slipping in like butter. I learned this the hard way when my pie filling turned grainy because the potatoes weren’t broken down enough. Drain them well afterward, too, or your filling will be soggy.
- Use Brown Butter for Depth: Skip the plain melted butter—brown it first. The nutty, caramelized flavor cuts through the sweetness and adds a richness that plain butter can’t match. Just watch it closely; it burns faster than you’d think, especially with sweet potatoes’ moisture.
- Beat Eggs Until Ribbon-Stage: Don’t just whisk the eggs—stretch that mixture until it holds a ribbon when you lift the whisk. This ensures a silky, not grainy, texture in the pie. I used to rush this, and my filling always had a weird, lumpy quality. Take the extra 30 seconds.
- Bake at 350°F, Not Higher: Ree Drummond’s recipe is dialed for 350°F, and for good reason. Higher heat makes the top set too fast while the center stays undercooked. If you’re impatient, tent it with foil early—but finish uncovered to get that golden crust. Trust the time, not the temperature gauge.
Essential equipment for this dish
Pie Dish Essentials
For this recipe, a 9-inch glass or ceramic pie dish is ideal—it distributes heat evenly and prevents soggy crusts. I recommend Pyrex for its durability and even baking performance. If you don’t have one, a metal pie pan works too, but avoid dark-colored pans that can over-brown the crust. 🥧
Mixing Tools
A hand mixer or stand mixer (like a KitchenAid Artisan) is crucial for blending the filling until silky smooth. The flat beater attachment works best for incorporating butter and eggs without over-aerating.
For smaller batches, a hand whisk with a rubber spatula will do the trick—just mix vigorously for 3-4 minutes to ensure no lumps remain.
Measuring Precision
Use a digital kitchen scale for accuracy with ingredients like sweet potatoes and butter—this ensures consistent results. For spices, a small measuring spoon set (like OXO Good Grips) prevents over-measuring cinnamon or nutmeg.
I swear by spooning and leveling for dry ingredients like flour and sugar to avoid dense fillings.
Baking Gear
A wire cooling rack is a must for cooling the pie evenly—it prevents soggy bottoms from trapped steam. For pre-baking the crust, a pie crust shield (or dried beans) helps weigh it down during blind baking.
If you’re short on time, a pre-made crust from Pillsbury or a local bakery is totally fine—just chill it before filling.
Optional Extras
For a rustic touch, a pastry brush (like West Bend) helps glaze the crust with egg wash or melted butter before baking. A pie server with a serrated edge makes clean slices effortless.
And if you’re feeling fancy, a pie dish liner (like Wilton) keeps fillings from sticking—though it’s not strictly necessary for this recipe.
Nutrition facts
Frequently asked questions
Can I substitute regular potatoes for sweet potatoes?
No, you shouldn't! Sweet potatoes have a naturally sweet, moist texture that's perfect for pie. Regular potatoes are starchier and drier, which would make the filling too dense and less flavorful. The orange color and subtle sweetness of sweet potatoes are key to this dessert's signature taste. If you're desperate, you could try yams, but they're not quite the same.
Why does my filling look too thick or too thin?
If your filling is too thick, add 1-2 tablespoons of milk or heavy cream to loosen it while mixing. For thin filling, whisk in 1 tablespoon of cornstarch or flour mixed with 1 teaspoon water until smooth. The perfect consistency should be thick but pourable, like heavy pudding. Overmixing can also make it too thin—mix just until smooth.
How do I make the crust extra flaky?
For a flakier crust, chill all ingredients (especially butter/shortening) before mixing, and keep the dough cold throughout. Use ice water when forming the dough, and don't overwork it. Roll the dough gently and avoid pressing down too hard. For extra flakes, freeze the dough for 15 minutes before rolling out. A thin layer of flour between dough layers also helps create separation.
Can I make this pie ahead of time?
Assemble the pie crust and filling, then refrigerate it overnight before baking. This enhances the flavors. For even better results, bake it a day ahead and store at room temperature. The filling will firm up beautifully, and the crust will stay crisp. Reheat slices at 350°F for 10 minutes to restore that warm, gooey texture if needed.
What's the best way to reheat leftovers?
Slice the pie and reheat individual portions in the oven at 350°F for 10-15 minutes until warmed through. For microwave reheating, place a slice on a microwave-safe plate and cover with a damp paper towel. Heat at 50% power for 30-45 seconds to avoid a rubbery texture. The oven method preserves the crust's crispiness best.