Desserts
Ree Drummond’s sweet potato pie recipe delivers the perfect balance of velvety filling and buttery crust that’s become a Southern classic. This dessert captures the warmth of autumn with its signature blend of cinnamon, nutmeg, and brown sugar—flavors that transform humble sweet potatoes into something extraordinary. The secret lies in slow-cooked filling that’s silky smooth, not gummy, and a crust that’s crisp yet tender enough to cut through effortlessly.
What sets this recipe apart is its approachability—whether you’re baking from scratch or using a store-bought crust, the results are consistently impressive. The filling requires just 15 minutes of prep before baking at 350°F for 50-60 minutes, making it ideal for busy home cooks who still crave restaurant-quality dessert.
Drummond’s method ensures the filling stays moist and flavorful, while optional additions like bourbon or a marshmallow topping add modern twists without sacrificing tradition.
The moment you pull this pie from the oven, the aroma of warm spices will fill your kitchen, and the first slice will reveal layers of buttery crust and spiced sweet potato that melt together in perfect harmony.
This isn’t just dessert—it’s a celebration of comfort, tradition, and the simple joy of baking something that tastes like home.
Perfect for holiday gatherings or cozy weeknight treats, this recipe scales easily for crowds while remaining foolproof for beginners. Let’s get started on creating your own slice of Southern perfection.
Ingredients for ree drummond sweet potato pie
Velvety sweet potato filling meets buttery crust perfection in this Southern classic.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Russet Potatoes 🥔 | 2 lbs | Peeled and boiled until tender |
| Brown Sugar 🍯 | 1 cup | Packed, light or dark |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into cubes |
| Large Eggs 🥚 | 2 whole | Room temperature for blending |
| Vanilla Extract 🍯 | 1 tbsp | Pure, high-quality extract |
| Ground Cinnamon 🌿 | 2 tsp | Freshly toasted for depth |
| Ground Nutmeg 🌶️ | ½ tsp | Freshly grated preferred |
| Ground Ginger 🌿 | ½ tsp | For subtle warmth |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Evaporated Milk 🥛 | ½ cup | For creamy texture |
| Pie Crust 🥧 | 1 whole | Store-bought or homemade |
| Heavy Cream 🥛 | ¼ cup | Optional for extra richness |
The sweet potatoes are the heart of this pie—Russet is ideal for its starchy texture, but yams work too. Costco or Trader Joe's often carry pre-peeled versions to save time, but peeling them yourself ensures no grit. For the spices, Penzeys Spices has the best quality, but the grocery store stuff works fine if it's fresh. Toast your cinnamon and nutmeg in a dry pan for 30 seconds—it intensifies the flavor dramatically. The brown sugar should be packed, not scooped, for accurate measurement, and Muscovado adds a deeper molasses note if you're feeling adventurous.
No evaporated milk? Whole milk plus 1 tbsp cornstarch works in a pinch, but let it sit for 10 minutes to thicken. The heavy cream is truly optional—skip it if you prefer a lighter filling, but add it if you want that ultra-rich, restaurant-style texture. For the crust, Pillsbury Refrigerated Crusts are a lifesaver when you're short on time, but a homemade crust with lard (not butter) gives that classic Southern flakiness. If you're making your own crust, chill the dough for at least 30 minutes before rolling—it makes all the difference. The vanilla extract needs to be pure; imitation won't give you that authentic depth of flavor.
This pie tastes even better the next day, so bake it ahead if you can. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze individual slices for 3 months. Reheat in a 350°F oven for 10-15 minutes to restore that fresh-from-the-oven texture. The crust stays crisp when reheated, but if it softens, just broil for 2 minutes at the end. For serving, a dollop of whipped cream or a scoop of vanilla ice cream takes it to another level—Ree Drummond's signature touch.
Why You'll Love This Recipe
- No Peel Required: I’ll be real—boiling whole Russets instead of peeling them saves me 15 minutes of scrubbing and mess. The skins soften right into the filling, adding this subtle earthy depth that makes it taste like a hug from a bakery.
- Brown Sugar Magic: That caramelized sweetness from the brown sugar? It’s the star here. The potatoes soak it up while the butter melts into a velvety texture—less cloying than maple, but way more satisfying. Honestly, I’ve made pies with white sugar, and this version wins every time.
- Holiday or Weeknight: Between us, this pie works for Thanksgiving and Tuesday dinners. Serve it warm with a dollop of whipped cream for company, or slice it cold the next day for a no-fuss breakfast. (Yes, even on a Tuesday night.)
- Leftovers That Last: The filling keeps for days in the fridge, and reheating it is chef’s kiss—just a quick warm in the oven until the edges are golden. Plus, the eggs and butter stretch further than you’d think, so it’s my go-to when I need to feed a crowd without breaking the bank.
Step-by-step instructions for Ree Drummond's sweet potato pie
This velvety, spice-kissed pie delivers the perfect harmony of buttery crust and rich filling—every layer matters.
Transform Potatoes into Silky Purée
Peel the 2 lbs Large Russet Potatoes and cut them into even chunks. Place them in a medium pot and cover with cold water by about 1 inch. Add 0.5 tsp Salt to the water—this helps season the potatoes as they cook. Bring to a boil over medium-high heat, then reduce to a simmer for 15-20 minutes until fork-tender.
Drain the potatoes thoroughly, then return them to the pot. Let them steam-dry for 2-3 minutes to remove excess moisture. Using a potato masher or immersion blender, mash until completely smooth—no lumps. This step ensures your filling will be luxuriously creamy. If you prefer a smoother texture, strain through a fine-mesh sieve.
Whisk Together the Filling Ingredients
In a large mixing bowl, combine the mashed potatoes with 1 cup Brown Sugar, 0.5 cup Unsalted Butter, and 0.5 cup Evaporated Milk. Whisk vigorously until the butter melts completely and the mixture is smooth. The sugar should dissolve fully, creating a thick, syrupy base.
Add the 2 whole Large Eggs, 1 tbsp Vanilla Extract, 2 tsp Ground Cinnamon, 0.5 tsp Ground Nutmeg, 0.5 tsp Ground Ginger, and 0.25 cup Heavy Cream (if using). Whisk until fully incorporated—this is where the magic happens. The spices should be evenly distributed, and the mixture should have a thick, pudding-like consistency. If it's too thick, add 1 tablespoon of water at a time until it reaches a smooth, spreadable texture.
Assemble and Bake the Pie
Preheat your oven to 375°F. Roll out the 1 whole Pie Crust on a floured surface and fit it into a 9-inch pie dish, pressing gently to form the sides. Trim any excess dough, leaving about ½ inch overhang. Crimp the edges with a fork or your fingers for a decorative finish.
Pour the filling into the crust, spreading it evenly with a spatula. The filling should come about ½ inch from the top edge—this prevents overflow during baking. Place the pie on a baking sheet (to catch any drips) and bake for 45-50 minutes until the filling is set and the crust is golden brown. If the crust browns too quickly, cover the edges with aluminum foil.
Cool and Serve for Perfect Texture
Remove the pie from the oven and let it cool on a wire rack for 2 hours—this is critical. The filling needs time to fully set, and rushing this step results in a runny pie. For extra shine, brush the top with a thin layer of simple syrup (equal parts sugar and water, heated until dissolved) after 30 minutes of cooling.
Slice into wedges and serve warm or at room temperature. The crust should be flaky and golden, while the filling remains velvety smooth with warm, aromatic spices. Each bite should deliver that perfect balance of sweetness, spice, and buttery richness—just like Ree Drummond’s signature style. Store leftovers in the refrigerator for up to 4 days or freeze for 3 months.
Pro Tips For Making Ree Drummond Sweet Potato Pie
- BOIL POTATOES UNTIL TENDER: I learned this the hard way—Russets need to be fully broken down, not just soft. Test with a fork: if it glides in like butter, you’re good. Overcooked mash? Better than undercooked lumps that scream "I rushed this."
- SWEAT THE BROWN SUGAR: Skip the water—melt that brown sugar with butter first. I used to add it dry, and the filling always tasted uneven. A quick 2-minute simmer with butter turns it into a glossy, flavor-packed base that coats every bite.
- WHISK EGGS COLD: Room-temperature eggs? Nope. Crack them straight into the ice bath of the hot potato mixture—this stops scrambling and keeps the texture silky. Trust me, your pie’s consistency will thank you (and you’ll avoid that sad, curdled look).
- BAKE LOW AND SLOW: 350°F isn’t just a suggestion—it’s non-negotiable. I cranked it to 375°F once, and the top browned while the center stayed doughy. Cover loosely with foil for the first 30 minutes, then uncover to set the crust. Patience here = no soggy middle.
Storing and reheating this ree drummond sweet potato pie
Refrigerator Storage
Let your sweet potato pie cool completely before storing it in the refrigerator. I always use an airtight container or wrap it tightly with plastic wrap directly on the pie to prevent drying.
Store it in the fridge for up to 5 days—the flavors actually deepen over time, making it even more delicious the next day. The crust stays crisp, while the filling maintains its velvety texture when properly sealed. 🥧
Freezer Storage
For longer storage, slice the pie into individual servings and wrap each slice tightly with plastic wrap, then place them in a freezer bag. This prevents freezer burn and makes reheating easier.
The pie keeps its quality for up to 3 months in the freezer. When ready to enjoy, thaw overnight in the fridge before reheating. 🧊
Reheating Methods
For the best results, reheat pie slices in a 350°F oven for 10-15 minutes on a baking sheet. This restores the crust's crispness and warms the filling evenly.
If you're short on time, the microwave works too—heat on 50% power for 1-2 minutes, then check and add more time as needed. Avoid overcooking, or the crust may become soggy. ✨
Crust Refresh Tips
If your reheated pie's crust loses its crispness, pop it under the broiler for 2 minutes at the end. This gives it a fresh, golden finish while keeping the filling warm.
For extra shine, brush the top with a little simple syrup (equal parts sugar and water) before reheating. This adds a glossy sheen and enhances the sweetness. 💫
Serving Suggestions
Serve your reheated pie with a dollop of whipped cream or a scoop of vanilla ice cream to balance the warm spices. I also love adding a sprinkle of toasted pecans or a drizzle of caramel sauce for extra indulgence.
These toppings elevate the pie and make it feel like a special treat, even if it's a leftovers night. 🍦
Make-Ahead Baking
Bake your pie a day ahead if possible—this allows the flavors to meld beautifully. Store it in the fridge until ready to serve, then reheat as directed. This is especially useful for holiday gatherings, as you can bake ahead and enjoy stress-free serving.
The pie tastes like it was just taken out of the oven, even after reheating. 💡
Nutrition facts
Frequently asked questions
Can I substitute yams for sweet potatoes in this recipe?
Yes! Yams work beautifully and actually add a slightly earthier flavor. Use the same amount (about 2 lbs) and follow the same cooking method. Just be sure to peel them first—their skin can be tough. For extra richness, try roasting the yams with a little brown sugar and butter before mashing.
Why is my sweet potato pie filling runny after baking?
This usually happens when the filling isn't fully set before cooling or the oven temperature fluctuates. Let the pie cool completely on a wire rack for at least 2 hours—this is non-negotiable! Also, ensure your oven is properly calibrated (use an oven thermometer) and avoid opening the oven door during baking.
Can I make this pie without a pie crust?
For a no-crust version, simply spread the filling into a greased 9x9-inch baking dish and bake at 350°F for 45-50 minutes. Top with a sprinkle of cinnamon and a dollop of whipped cream for serving. This works especially well for individual servings—just divide the filling among ramekins and bake for 25-30 minutes.
How do I make this pie gluten-free?
Use a gluten-free pie crust (like Bob's Red Mill or King Arthur brands) and ensure all spices are certified gluten-free. For the filling, check that your brown sugar and evaporated milk are also gluten-free. The recipe remains otherwise unchanged—just follow the same baking instructions. The texture will be just as creamy and delicious!
What's the secret to extra-crusty pie edges?
Chill your pie dough for at least 30 minutes before rolling, and use a fork to crimp the edges tightly. For extra crispness, brush the crust edges with cold water before baking, then sprinkle with coarse sugar. Bake on the lower oven rack for the first 20 minutes to encourage browning, then move to the middle rack to finish.