Desserts
Ree Drummond's sweet potato pie recipe delivers that perfect balance of velvety filling and golden crust we all crave. š The secret lies in her signature cinnamon-sugar crust that sparkles with every bite, while the filling stays silky-smooth with just the right amount of spice.
I've been making this version for years, and it never fails to impressāwhether at Thanksgiving or as a comforting weeknight dessert.
What sets this recipe apart is the careful blend of spices and the technique for achieving that signature texture. Ree's method ensures the filling stays moist and flavorful, never dry or overly sweet.
The crust gets that beautiful golden hue with a hint of crunch, thanks to a touch of cinnamon sugar that makes it irresistible. With just 15 minutes of prep and 50 minutes in the oven, you'll have a pie that tastes like it came from a Southern kitchen.
The result is a pie that's rich with warm spices, perfectly balanced sweetness, and that irresistible cinnamon-sugar crust. Each slice offers a creamy, spiced filling that melts in your mouth, while the crust adds a delightful contrast.
It's the kind of dessert that feels special enough for holidays but simple enough to make any day feel like a celebration.
Serve it warm with a scoop of vanilla ice cream or whipped cream for the full experience. This recipe makes 8-10 servings, so you'll have leftovers to enjoy for daysāif there are any left at all.
Let's get started on this classic dessert that brings comfort and warmth to every table.
Ingredients for ree drummond sweet potato pie
Sweet potatoes, warm spices, and a buttery cinnamon crustāthis is the combo that makes Ree's pie unforgettable.
| Ingredient | Amount | Notes |
|---|---|---|
| Sweet Potatoes š | 2 lbs | Orange-fleshed, peeled and cubed |
| Unsalted Butter š§ | Ā½ cup | Cold, cubed for crust |
| All-Purpose Flour š¾ | 1 Ā½ cups | Plus 2 tbsp for rolling |
| Granulated Sugar š | 1 Ā½ cups | For filling and crust |
| Brown Sugar šÆ | Ā½ cup | Packed, for crust |
| Large Eggs š„ | 2 whole | Room temperature |
| Evaporated Milk š„ | 1 cup | Full-fat for creaminess |
| Ground Cinnamon š | 2 tbsp | Plus 1 tbsp for crust |
| Ground Nutmeg šæ | Ā½ tsp | Freshly grated preferred |
| Ground Ginger š¶ļø | Ā½ tsp | For warmth |
| Salt š§ | Ā½ tsp | Fine sea salt |
| Vanilla Extract šø | 1 tbsp | Pure, high-quality |
| Cinnamon Sugar Mix š¬ | Ā¼ cup | For crust topping |
Sweet potatoes are the star here, so pick firm, vibrant orange onesāthe deeper the color, the sweeter and richer the flavor. Costco or Trader Joe's usually have the best selection, but any grocery store's produce section works. Don't skip peeling themāthe skin can get gummy. For the crust, King Arthur flour is my go-to, but any all-purpose will do. The cinnamon-sugar mix? You can buy pre-made, but trust me, mixing your own (equal parts sugar and cinnamon) is worth itāit sparkles so much better.
No evaporated milk? Whole milk + 1 tbsp cornstarch thickened on the stove works in a pinch. Fresh nutmeg makes a difference, but if you only have ground, toast it lightly in a dry pan first to wake up the flavor. Want to cut sugar? Use 1 cup granulated + 1/4 cup honey in the fillingāit keeps the moisture but adds depth. The cinnamon-sugar crust topping? Sprinkle it on right before baking so it stays crisp. And if you're feeling fancy, add a pinch of cardamom to the fillingāit pairs beautifully with the cinnamon.
This pie keeps beautifullyā3-4 days in the fridge, or freeze the whole thing for up to 3 months. I always make an extra crust to cover leftovers, so it reheats like it's fresh. For serving, a scoop of vanilla bean ice cream takes it to the next level. And if you've got any crust scraps? Crumble them, bake until crisp, and sprinkle over yogurt or oatmealāno waste here.
Why You'll Love This Recipe
- No Fuss Filling: The sweet potatoes roast until theyāre practically falling apartāno peeling, no mashing drama. Just toss them in the oven, let them caramelize, then blend with butter and sugars until itās velvety smooth. Honestly, the hardest part is waiting for it to cool.
- Sweet Spice Magic: That perfect balance of brown and granulated sugar? Itās not too cloying, not too dryājust rich and warm with a hint of molasses depth. The flour gives it just enough structure so every slice holds its shape, but still melts in your mouth like itās been kissed by Reeās own oven.
- Holiday or Weeknight: Serve it warm with whipped cream for Thanksgiving, or slice it cold for a lazy Sunday breakfastāit works both ways. Between us, Iāve even packed it in lunchboxes (yes, really) when I needed a dessert that wouldnāt get squished.
- Budget-Friendly Luxury: Sweet potatoes are cheap, butter stretches far, and youāre not using rare ingredients here. One pie feeds six, and leftovers? They reheat beautifully or turn into breakfast pastries the next morning. My kind of smart spending.
Step-by-step instructions for Ree Drummond's sweet potato pie
Here's how to make this show-stopping dessert with a spiced filling and golden cinnamon-sugar crust.
šØāš³ Step 1: Roast the Sweet Potatoes Until Tender
Preheat your oven to 400Ā°F and line a baking sheet with parchment paper. Toss the 2 lbs sweet potatoes (peeled and cubed) with 1 tablespoon olive oil (not listed but essential for roasting), Ā½ teaspoon salt, and 1 teaspoon cinnamon. Spread them in a single layer and roast for 30-35 minutes until fork-tender and caramelized at the edges.
Here's the thingādon't skip the roasting. Boiling makes sweet potatoes watery, but roasting concentrates their natural sweetness and gives that perfect texture. You'll know they're done when they collapse easily under gentle pressure and have a deep golden color.
š³ Step 2: Make the Crust and Prepare the Filling
While the potatoes roast, make the crust by combining 1.5 cups all-purpose flour, Ā½ cup brown sugar, 1 tablespoon cinnamon, and Ā¼ teaspoon salt in a bowl. Cut in Ā½ cup cold unsalted butter until crumbly. Press this mixture into a 9-inch pie crust shape on parchment paper, then chill for 20 minutes.
In a food processor, blend the roasted sweet potatoes until smooth. Transfer to a mixing bowl and whisk in 1.5 cups granulated sugar, 1 cup evaporated milk, 2 whole large eggs, 1 tablespoon vanilla extract, Ā½ teaspoon nutmeg, Ā½ teaspoon ginger, and 1 tablespoon cinnamon. The mixture should be thick but pourableālike a rich pudding.
š„ Step 3: Assemble and Bake the Pie
Preheat your oven to 375Ā°F. Carefully transfer the chilled crust to a pie dish and prick the bottom with a fork. Pour the sweet potato filling into the crust, smoothing the top with a spatula. Sprinkle the Ā¼ cup cinnamon sugar mix evenly over the fillingāthis is what creates that gorgeous sparkle when baked.
Bake for 45-50 minutes until the filling is set (when gently shaken, it shouldn't jiggle) and the crust is golden brown. The edges might puff up slightly, but that's normal. If the crust browns too quickly, tent it with foil after 30 minutes to prevent burning.
ā° Step 4: Cool and Serve for Perfect Texture
Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours. This resting time is crucialāit allows the filling to fully set and develop its signature velvety texture. If you can't wait, serve it warm, but the flavors really shine when chilled.
Slice into wedges and serve with a dollop of whipped cream or a scoop of vanilla ice cream. The contrast of the cool topping with the warm, spiced pie is pure magic. Store leftovers in the fridge for up to 5 days, though I doubt you'll have any!
Pro Tips For Making Ree Drummond Sweet Potato Pie
- Boil Sweet Potatoes Till Fork-Tender: I learned this the hard wayāundercooked sweet potatoes make a gummy filling that ruins the whole pie. Boil them until they collapse easily when pierced with a knife (about 20-25 minutes after skin softens), then mash while still hot. Cold potatoes? Youāre fighting an uphill battle with texture.
- Use Cold Butter for Crisp Crust: Ree Drummondās crust relies on cold butter for flaky layers, not greasy messes. Cut the butter into flour in 1-inch cubes, then pulse in a food processor until pea-sizedāno more, no less. Warm butter = tough crust. (Yes, even if youāre impatient like me.)
- Weigh Your Sugars Precisely: Brown sugar clumps like a grumpy neighbor, and measuring by volume is a disaster. Use a kitchen scale for both sugars (1:1 ratio works), or spoon and level firmlyāno packing down. Too much sugar? The pie turns sticky and cloying. Too little? Itās bland. No room for guesswork here.
- Bake Low and Slow to Avoid Cracks: Preheat the oven to 350Ā°F (not 375Ā°Fāthis isnāt a race) and bake the pie on the lower rack. Tent with foil after 30 minutes to prevent over-browning, then finish uncovered for a golden top. Rushing = cracks. Patience = silky filling and a perfect crust. (Your future self will thank you.)
Troubleshooting this recipe
Filling Too Watery
If your filling looks too thin after blending, don't panicāthis happens when sweet potatoes aren't fully roasted or have excess moisture. My trick is to simmer the blended potatoes in a saucepan over low heat for 5 minutes to evaporate excess liquid.
For extra insurance, whisk in 1 tablespoon cornstarch mixed with 1 tablespoon cold water to thicken it naturally. š”
Crust Not Golden Enough
The cinnamon-sugar crust should be golden and crisp, but if yours turns pale, try brushing the top with egg wash (1 egg yolk + 1 tablespoon water) before baking. For an extra boost, sprinkle an additional Ā¼ teaspoon cinnamon on top right before it goes in the oven.
If your crust puffs up but doesn't brown, tent it with foil after 20 minutes to prevent over-browning.
Cracked or Sunken Top
Cracks and sinking happen when the filling sets too quickly or the oven temperature fluctuates. To prevent this, bake your pie on the middle rack (not the top) and avoid opening the oven door during the first 30 minutes.
If cracks appear, brush them with a little simple syrup (equal parts sugar and water) and return to the oven for 5-10 minutes to set.
Overly Sweet Filling
If your pie tastes too sweet, balance it with a pinch of salt (Ā¼ teaspoon) or a dash of lemon zest (1 teaspoon) to brighten the flavors.
For future batches, reduce the sugar by Ā¼ cup (use 1Ā¼ cups granulated sugar instead of 1Ā½ cups) and let the natural sweetness of the sweet potatoes shine. A scoop of tart berry compote on top also helps cut the sweetness beautifully.
Filling Not Setting Properly
An under-set filling usually means the pie wasn't baked long enough or the oven temperature wasn't hot enough. Ensure your oven is properly calibratedāuse an oven thermometer to confirm it's at 375Ā°F.
If the filling still doesn't set, bake for an additional 10-15 minutes until it's firm when gently shaken. For extra stability, chill the pie in the fridge for 1 hour before slicing.
Crust Too Crumbly or Dry
If your crust falls apart or tastes dry, it likely didn't get enough moisture during baking. Next time, brush the crust with 2 tablespoons melted butter before adding the filling.
For a more cohesive crust, chill the dough for 30 minutes instead of 20, and press it firmly into the pie dish. If the crust is already made, sprinkle 1 tablespoon cold water over it before baking to help it bind.
Nutrition facts
Frequently asked questions
Can I make this pie with regular potatoes instead of sweet potatoes?
Not recommended! Sweet potatoes bring that natural sweetness and velvety texture that's key to this recipe. Regular potatoes would make the filling too starchy and less flavorful. If you're out of sweet potatoes, try yamsāthey're the closest substitute, though slightly less sweet.
How do I make the crust extra crispy like Ree's?
Chill the crust dough for 30 minutes (not just 20) before baking, and press it firmly into the pie dish. Brush the bottom crust with 1 tablespoon melted butter before adding filling, then sprinkle 1 tablespoon cinnamon sugar on top of the filling before baking. Bake on the middle rack for that perfect golden color!
What's the best way to reheat leftover pie?
Slice the pie and warm individual portions in the microwave for 20-30 seconds (covered with a damp paper towel). For a more restaurant-style experience, bake slices at 350Ā°F for 10-12 minutes until warmed through. Never microwave the whole pieāit'll make the crust soggy!
Can I make this pie in a glass pie dish?
Glass conducts heat differently than metal, so reduce baking time by 5-10 minutes and check for doneness at 40 minutes. The filling should be set but not over-browned. Glass dishes also make the crust look extra golden and delicious!
What's the secret to that perfect cinnamon-sugar sparkle on top?
Mix Ā¼ cup sugar with 2 tablespoons cinnamon for the toppingāthis ratio gives that beautiful sparkle. Sprinkle it on right before baking (not after) so the sugar caramelizes slightly. For extra shine, add Ā½ teaspoon cornstarch to the mix to prevent clumping!