Ree Drummond's Sweet Potato Pie Recipe: Warm Spice and Buttery Crust Harmony

Ree Drummond’s sweet potato pie recipe transforms humble ingredients into a dessert that feels like a warm hug—spiced with cinnamon, nutmeg, and just a whisper of bourbon for depth. 🌟 This isn’t your average pie; it’s a creamy, velvety masterpiece with a buttery crust that crackles perfectly under the filling.

The secret lies in tempering the eggs just right and letting the spices bloom in the oven, creating layers of flavor that balance sweetness with warmth.

What sets this recipe apart is Ree’s signature touch: a filling so smooth it practically melts in your mouth, thanks to a blend of sweet potatoes, eggs, and just enough sugar to complement the natural sweetness.

The crust, whether homemade or store-bought, gets that golden, flaky finish that makes it impossible to resist cutting into. Every bite delivers a harmonious mix of spice and richness, making it the perfect centerpiece for holidays or cozy weeknight desserts.

Baking this pie is simpler than it looks—no fuss, no complicated techniques, just a few key steps to ensure a creamy center and a crust that’s crisp enough to stand up to the filling.

The result? A dessert that’s elegant enough for guests but easy enough for a weeknight treat. Whether you’re a seasoned baker or just starting out, this recipe delivers foolproof results that taste like comfort.

Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate dessert experience. The filling stays luscious even after cooling, so you can enjoy slices throughout the day. Let’s get baking—this pie is worth every minute of the wait.

Ingredients for ree drummond sweet potato pie

Sweet potatoes, warm spices, and a buttery crust—everything you need for Ree Drummond's iconic pie.

Sweet potatoes are the heart of this pie, so choose firm, vibrant orange ones—the deeper the color, the sweeter and richer the flavor. Whole Foods or local farmers' markets often carry the best varieties, but don't overlook the regular grocery store if you're on a budget. Peel them carefully to avoid bruising, which can make the filling watery. For the crust, butter matters more than flour—use cold, high-fat butter like Plugrá or Land O'Lakes, and don't skip the chilling time. The spices? Penzeys or Spicewalla carry premium versions, but regular grocery store brands work fine if they're fresh. Quick test: if your cinnamon smells like dust, toss it.

No bourbon? Vanilla extract or even a splash of rum adds depth without alcohol. Running short on evaporated milk? Heavy cream plus 1 tbsp cornstarch mimics the thickness. For the crust, store-bought pie crusts work—just brush with egg wash for that golden finish. The filling can handle substitutions, but the spices are non-negotiable. Pre-ground spices lose potency fast, so if you're using them, toast them lightly in a dry pan for 30 seconds to wake up the flavors. Sweet potatoes can be roasted ahead (bake at 375°F for 20 minutes) to save time on baking day—just cool and mash them before mixing with the filling.

The filling keeps for 3 days in the fridge if you make it ahead, but the crust should go in fresh for that perfect flaky texture. Pie weights or dried beans prevent soggy bottoms—use them if your crust is homemade. Once baked, let it cool completely before slicing (this is critical—warm pie filling is deceptive). Store leftovers in an airtight container for 4-5 days or freeze for 3 months. The crust reheats beautifully in a 350°F oven for 10 minutes, while the filling stays creamy at room temperature. For serving, a dollop of homemade whipped cream or vanilla ice cream elevates it to restaurant quality.

Step-by-step instructions for Ree Drummond's sweet potato pie

Here's the method that delivers that signature buttery crust and velvety filling.

Preheat oven to 375°F. Toss the 2 lbs peeled and cubed sweet potatoes with 2 tablespoons of the melted butter and ½ teaspoon of the salt on a rimmed baking sheet. Roast for 30-35 minutes until fork-tender with a golden edge. You'll know they're perfect when they collapse easily under gentle pressure.

While roasting, I like to give them a stir halfway through to ensure even browning. The goal is tender potatoes that mash smoothly but still retain some texture. Don't overcook—they should be soft but not mushy. Let them cool completely before mashing to make the filling process easier.

In a large mixing bowl, combine the cooled roasted sweet potatoes with 1.5 cups granulated sugar, 2 tablespoons bourbon, 1 tablespoon vanilla extract, 1 cup heavy cream, and ½ cup evaporated milk. Mash with a potato masher until smooth—you want a thick, pump-like consistency with no lumps.

In a separate small bowl, whisk together 1.5 cups all-purpose flour, 2 tablespoons ground cinnamon, 1.5 teaspoons ground nutmeg, 1 teaspoon ground ginger, and the remaining ½ teaspoon salt. Gradually whisk the dry spice mixture into the sweet potato mixture until fully combined. This ensures even distribution of those warm, aromatic spices throughout the filling.

In another bowl, beat the 4 room-temperature large eggs until frothy but not too thick. Slowly pour the egg mixture into the sweet potato mixture while stirring gently with a spatula. This prevents the eggs from scrambling and creates a smooth, creamy texture. The filling should be thick enough to hold its shape when dropped from a spoon.

Here's the thing—don't overmix. You want just enough to combine everything evenly without developing gluten in the flour. The filling should coat the back of a spoon but still be pourable. Taste and adjust sweetness if needed; sometimes roasted sweet potatoes vary in natural sweetness.

Roll out the pie crust to fit a 9-inch pie dish, leaving a ½-inch overhang all around. Transfer the filling to the crust, spreading it evenly. Fold the overhang under itself to create a decorative edge. Cut a few slits in the top crust to allow steam to escape during baking.

Bake at 375°F for 45-50 minutes until the filling is set and the crust is golden brown. The center should jiggle slightly but not be liquid. If the edges brown too quickly, cover them with aluminum foil. Let the pie cool completely on a wire rack before slicing—this allows the filling to set properly and prevents a runny center.

Once completely cooled, refrigerate the pie for at least 4 hours or overnight. This chilling step is crucial—it allows the flavors to meld and the filling to achieve that perfect creamy yet firm texture. When ready to serve, slice with a warm knife for clean cuts and beautiful presentation.

The pie should have a velvety smooth filling with just the right balance of sweetness and spice, all encased in that buttery, flaky crust. Serve with whipped cream or vanilla ice cream for the ultimate comfort dessert experience. Each bite should deliver that warm, comforting sweet potato flavor with just a hint of bourbon warmth.

Regional styles of this recipe

Southern Comfort Style

Ree Drummond’s Texas roots shine through in this version, where she often adds 1 teaspoon of smoked paprika to the spice mix for a subtle smoky depth. I’ve found that using orange liqueur instead of bourbon (like Cointreau) gives it a brighter, citrusy twist that still feels cozy.

For an extra touch, she sometimes tops the pie with a lattice crust made from the same dough—just cut strips and weave them over the filling before baking. 🌶️

Midwest Homestyle Twist

In the Midwest, this pie often gets a streusel topping instead of a second crust. Mix ½ cup all-purpose flour, ¼ cup brown sugar, ¼ cup cold butter, and 1 teaspoon cinnamon, then sprinkle it over the filling before baking.

This creates a crunchy, caramelized layer that contrasts beautifully with the creamy center. I’ve also seen versions where pecans or walnuts are folded into the filling for extra texture.

New England Classic

Up north, the pie takes on a maple syrup swirl—replace ½ cup of the sugar with ¼ cup pure maple syrup for a richer, woodsy flavor. Some bakers also add ½ teaspoon of cardamom to the spice mix, which pairs surprisingly well with the sweet potatoes.

For the crust, a whole wheat flour blend (half all-purpose, half whole wheat) adds a nutty depth that’s perfect for fall gatherings.

Modern Minimalist

For a lighter take, skip the crust entirely and bake the filling in a ramakkin-style ceramic dish. Use coconut milk instead of heavy cream and monk fruit sweetener to cut calories while keeping the sweetness.

Garnish with toasted coconut flakes and a drizzle of agave syrup for a fresh, tropical twist. This version is perfect for those who love the flavors but want a healthier option.

Holiday Showstopper

To make this pie the star of your holiday table, add a bourbon caramel drizzle before serving. Heat ½ cup brown sugar, ¼ cup butter, and 2 tbsp bourbon in a saucepan until bubbly, then drizzle over slices.

For extra flair, top with candied pecans or a whipped cream rosette dusted with powdered sugar. Ree often serves this with a spiced rum sauce on the side for dipping.

Frequently asked questions