Pioneer Woman Sweet Potato Pie Recipe

Pioneer Woman Sweet Potato Pie is the epitome of Southern comfort, offering a lighter, creamier alternative to the denser pumpkin pie. The magic of this recipe (inspired by Ree Drummond’s “Soul Sweet Potato Pie”) lies in the preparation of the potatoes themselves—using fresh, roasted or boiled sweet potatoes rather than canned purée creates a texture that is fluffy, velvety, and intensely flavorful. With a buttery vanilla-infused custard and warmth from cinnamon and nutmeg, this pie is a vibrant orange centerpiece that demands a spot on your holiday table.

Try More Desserts Recipes:

• Pioneer Woman Pecan Pie Recipe
• Pioneer Woman Raspberry Cream Pie
• Pioneer Woman Tiramisu Pound Cake Recipe

🧡 Why You Will Love This Sweet Potato Pie Recipe:

• Velvety Texture: Unlike pumpkin pie which can sometimes be gritty or heavy, the fibers of the sweet potato break down into a incredibly smooth, airy custard.
• Naturally Sweet: Sweet potatoes have a higher natural sugar content than pumpkin, meaning they caramelize beautifully and require less masking with heavy spices.
• Vibrant Color: The pie bakes up into a stunning, bright orange hue that looks beautiful against a golden crust.
• Make-Ahead Magic: The flavors actually improve after sitting for a day, making this the perfect candidate for preparing ahead of a big feast.

🍠 Pioneer Woman Sweet Potato Pie Ingredients

The Base:

• 1 Whole Pie Crust

The Filling:

• 2 cups Cooked Sweet Potatoes
• 1/2 cup Salted Butter
• 1 cup Granulated Sugar
• 1/2 cup Whole Milk
• 2 Large Eggs
• 1 tsp Vanilla Extract

The Spices:

• 1 tsp Ground Cinnamon
• 1/2 tsp Ground Nutmeg
• 1/4 tsp Ground Ginger
• 1/4 tsp Salt

🥧 How To Make Pioneer Woman Sweet Potato Pie

1. Prep the Potatoes: If you haven’t already, peel and cube your sweet potatoes. Boil them until tender (about 15–20 minutes), drain well, and mash them. Pro Tip: Roasting the potatoes whole in their skins at 400°F for an hour concentrates the sugar and flavor better than boiling.
2. Preheat: Set your oven to 350°F (175°C).
3. Cream Butter and Potatoes: In a large mixing bowl, combine the hot mashed sweet potatoes and the softened butter. Beat with a hand mixer until the butter is melted and the mixture is smooth.
4. Add Sugar and Liquid: Mix in the sugar, milk, beaten eggs, vanilla extract, and salt. Beat on medium speed until the mixture is light and fluffy.
5. Spice It Up: Sprinkle in the cinnamon, nutmeg, and ginger. Stir until fully incorporated.
6. Fill the Shell: Pour the orange custard mixture into your unbaked pie shell. Smooth the top with a spatula.
7. Bake: Place the pie on the center rack. Bake for 45 to 55 minutes.
8. The Doneness Check: A toothpick inserted into the center should come out clean (or mostly clean). The center should be set but may still jiggle slightly when shaken—it will firm up as it cools.
9. Cool: Let the pie cool completely on a wire rack for at least 2 hours before slicing. This prevents the slices from falling apart.

💡 Recipe Tips

• Banish the Strings: Sweet potatoes can sometimes be fibrous. To ensure a perfectly silky pie, run your cooked, mashed potatoes through a food mill or a fine-mesh sieve before mixing the filling.
• Avoid a Soggy Bottom: If you are worried about the crust getting soggy, you can brush the bottom of the raw pie shell with a little egg white before pouring in the filling.
• Room Temperature Ingredients: Ensure your eggs and milk are at room temperature before mixing. This prevents the butter from seizing up and creating lumps in the batter.
• Topping Ideas: While delicious plain, this pie pairs wonderfully with a pecan streusel topping added halfway through baking, or a marshmallow meringue toasted in the last few minutes.

🥂 What To Serve With Sweet Potato Pie?

This rich spiced Sweet Potato Pie calls for a creamy contrast, so a generous dollop of freshly whipped cream or a scoop of vanilla ice cream is essential to balance the density of the filling. For a textural crunch, serve it with a side of candied pecans or walnuts. Beverage-wise, the warm spices of cinnamon and nutmeg pair beautifully with a hot cup of coffee or a glass of cold milk, while a splash of bourbon or a chai tea makes for a cozy, sophisticated finish.

🎚 How To Store Leftovers Sweet Potato Pie?

Note: Never cover the pie while it is still warm. The trapped steam will create condensation that drips back onto the pie, causing the crust to become soggy and the filling to weep.

• Refrigerator (Mandatory): Because this is a custard pie containing eggs and milk, it must be kept refrigerated. Loosely cover the completely cooled pie with aluminum foil or plastic wrap. It will stay fresh for 3 to 4 days.
• Freezer: This pie freezes excellently. Wrap the pie (or individual slices) tightly in plastic wrap, followed by a layer of foil to prevent freezer burn. It can be stored for up to 2 months. Thaw overnight in the refrigerator before serving.

🥵 How To Reheat Leftovers Sweet Potato Pie?

• Oven (Best Result): Preheat your oven to 300°F (150°C). Place the Sweet Potato Pie (or individual slices) on a baking sheet and heat for 10–15 minutes. This gently warms the custard without curdling it and re-crisps the crust.
• Microwave (Quickest): Place a slice on a microwave-safe plate and heat on medium power for 20–30 seconds. Be careful not to overheat, or the custard can separate and become rubbery.

FAQs

More Desserts Recipes:

• Pioneer Woman Mexican Chocolate Cake Recipe
• Pioneer Woman Pumpkin Coffee Cake Recipe
• Pioneer Woman Cinnamon Rolls

Sweet Potato Pie Nutrition Facts

• Calories: ~380 kcal
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 75mg
• Sodium: 280mg
• Total Carbohydrate: 52g
• Protein: 4g

Pioneer Woman Sweet Potato Pie Recipe

Recipe by Imen DridiCourse: Dessert, Breakfast, SnacksCuisine: American/SouthernDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

380

kcal

Pioneer Woman Sweet Potato Pie features a light, airy, and spiced sweet potato custard baked into a flaky crust. It is a vibrant, comforting Southern classic that is less dense than pumpkin pie and full of buttery vanilla flavor.

Ingredients

• The Base:

• 1 Whole Pie Crust

• The Filling:

• 2 cups Cooked Sweet Potatoes

• 1/2 cup Salted Butter

• 1 cup Granulated Sugar

• 1/2 cup Whole Milk

• 2 Large Eggs

• 1 tsp Vanilla Extract

• The Spices:

• 1 tsp Ground Cinnamon

• 1/2 tsp Ground Nutmeg

• 1/4 tsp Ground Ginger

• 1/4 tsp Salt

Directions

• Prep the Potatoes: If you haven’t already, peel and cube your sweet potatoes. Boil them until tender (about 15–20 minutes), drain well, and mash them. Pro Tip: Roasting the potatoes whole in their skins at 400°F for an hour concentrates the sugar and flavor better than boiling.
• Preheat: Set your oven to 350°F (175°C).
• Cream Butter and Potatoes: In a large mixing bowl, combine the hot mashed sweet potatoes and the softened butter. Beat with a hand mixer until the butter is melted and the mixture is smooth.
• Add Sugar and Liquid: Mix in the sugar, milk, beaten eggs, vanilla extract, and salt. Beat on medium speed until the mixture is light and fluffy.
• Spice It Up: Sprinkle in the cinnamon, nutmeg, and ginger. Stir until fully incorporated.
• Fill the Shell: Pour the orange custard mixture into your unbaked pie shell. Smooth the top with a spatula.
• Bake: Place the pie on the center rack. Bake for 45 to 55 minutes.
• The Doneness Check: A toothpick inserted into the center should come out clean (or mostly clean). The center should be set but may still jiggle slightly when shaken—it will firm up as it cools.
• Cool: Let the pie cool completely on a wire rack for at least 2 hours before slicing. This prevents the slices from falling apart.

Notes

• Banish the Strings: Sweet potatoes can sometimes be fibrous. To ensure a perfectly silky pie, run your cooked, mashed potatoes through a food mill or a fine-mesh sieve before mixing the filling.
  Avoid a Soggy Bottom: If you are worried about the crust getting soggy, you can brush the bottom of the raw pie shell with a little egg white before pouring in the filling.
  Room Temperature Ingredients: Ensure your eggs and milk are at room temperature before mixing. This prevents the butter from seizing up and creating lumps in the batter.
  Topping Ideas: While delicious plain, this pie pairs wonderfully with a pecan streusel topping added halfway through baking, or a marshmallow meringue toasted in the last few minutes.