Make Patti LaBelle’s sweet potato pie once, and you’ll never go back to boring old pumpkin.
It’s a southern classic you and your family will crave again and again.
Imagine a buttery, flaky crust, a sweet, to-die-for filling, and a nice dollop of pillowy whipped cream.
Are you drooling too?
Seriously, if you’re making pies for the holiday, give this recipe a shot.
Not only are sweet potatoes easier to work with, but they’re also more readily available.
And it’s sure to become your new Thanksgiving go-to.
Don’t believe me? Try Patti LaBelle’s sweet potato pie today and see for yourself!
Patti LaBelle’s Sweet Potato Pie Recipe
Pie crust can be a real pain in the you-know-what. I struggle with it to this day, and I’ve been baking for decades.
Luckily, this pie crust recipe is super simple, and I guarantee you’ll breeze right through it. It’s super light and flaky with neutral flavor for the filling to shine.
Of course, a store-bought crust will always work out well, so you pick.
No matter what crust you use, the smooth filling is the real star. It’s got the most beautiful texture, and the flavor is fantastic.
Sweet potatoes and lots of warm, comforting spices come together for a delicious dessert everyone will adore.
Thanks, Patti!
Ingredients
For the Crust:
- All-purpose flour – Flour is the structure of your crust. It helps all the other ingredients bind together into flaky layers.
- Salt – Salt is used to enhance other flavors. Don’t worry, your pie won’t taste salty – but you’ll notice if it’s not there.
- Butter Flavored Shortening – Shortening has a higher melting point than butter, making it many top bakers’ go-to for pastry. And using butter flavoring ensures the dough is rich and tasty.
- Ice Water – Using ice water prevents the shortening from melting. It keeps everything cool until it hits the oven to preserve those flaky layers.
For the Pie Filling:
- Orange Sweet Potatoes – Sweet potatoes have their own natural sweetness and are creamy and soft when cooked. Plus, they usually don’t have that stringy texture you often see in pumpkin.
- Butter – It makes everything better, doesn’t it? Use high-quality butter for the best results.
- Brown sugar – Brown sugar has molasses mixed in, giving it a richer flavor and added moisture.
- Granulated sugar – You still need some sweetness, which is why you’ll use white and brown.
- Eggs – Thanks to the eggs, the filling will have a beautiful silky custard texture.
- Half & Half – With a higher fat content than milk, this will help keep the filling wonderfully creamy.
- Cinnamon – Sweet, spicy, woody, and citrusy – cinnamon is the perfect match for sweet potatoes.
- Nutmeg – Its warm, nutty flavor has a slight spice that makes it aromatic and the perfect partner for cinnamon.
- Whipped Cream – Need I say more? Whipped cream provides a sweet, cool, fluffy contrast to the warm, velvety pie.
Tips for Making the Best Sweet Potato Pie
- Cook the sweet potatoes the day before so they have time to cool. They should be cold when mixed into the filling.
- Blind bake the crust so it doesn’t go soggy. When you add liquid to pastry, it starts to seep in almost right away. So if you bake the crust first (for 10-15 minutes), it dries on the surface, keeping the liquid from soaking in.
- Use an electric mixer to make the filling. Whether it’s a hand mixer or a stand mixer, save the elbow grease for another day. The filling can be pretty thick, and you’ll need the help to get it super creamy and smooth.
How to Store and Freeze Sweet Potato Pie
Sweet potato pie will last about four days in the refrigerator. Wrap it in plastic to keep it as fresh as possible.
If you plan on saving this pie for another day, you can freeze it for up to one month.
To freeze, wrap tightly with plastic wrap. At least two layers is best and will prevent frostbite. Then cover the whole pie in foil.
Once you’re ready to enjoy your sweet potato pie, let it thaw in the refrigerator overnight.
You don’t want to rush the process, and thawing on the counter will likely result in a soggy crust or a watery filling.
Once it’s thawed, you can put it in a 350ºF oven for about 10 minutes.
More Pie Recipes You’ll Love
Shoofly Pie
Kentucky Derby Pie
Shoney’s Strawberry Pie
Libby’s Pumpkin Pie
Patti LaBelle’s Sweet Potato Pie
8
servings30
minutes1
hour15
minutes450
kcalMake Patti LaBelle’s sweet potato pie once, and you’ll never go back to boring old pumpkin. It’s a southern classic your family will crave again and again.
Ingredients
- Crust:
1 1 1/2 cups all-purpose flour
1/2 teaspoon 1/2 salt
1/2 cup 1/2 butter-flavored vegetable shortening, chilled
1/3 cup 1/3 ice water
- Filling:
3 large 3 orange-fleshed sweet potatoes, scrubbed
8 tablespoons 8 butter, melted
3/4 cup 3/4 packed light brown sugar
1/2 cup 1/2 granulated sugar
2 large 2 eggs, beaten
1/4 cup 1/4 half-and-half
3/4 teaspoon 3/4 ground cinnamon
1 teaspoon 1 ground nutmeg
Whipped cream, for serving (optional)
Instructions
- Preheat the oven to 400º degrees Fahrenheit (200°C). Wash the sweet potatoes and prick them 4 to 5 times with a fork. Bake on a baking sheet for 45 to 50 minutes, until tender and soft.
- Remove the sweet potatoes from the oven. When they’re cool enough to be handled, peel the skin off and mash, then leave to cool.
- Reduce the oven temperature to 350º degrees Fahrenheit (175°C).
- Prepare the crust: sift the flour and salt into a medium-sized bowl. Use a fork or a pastry blender to cut the shortening into the flour.
- Once it resembles coarse crumbs, gradually add the ice water, stirring with a fork until the mixture clumps together. (Add the water one teaspoon at a time).
- Remove the dough from the bowl and press it into a thick disk. Wrap the dough in plastic wrap and refrigerate for 10-30 minutes.
- On a lightly floured surface, roll the dough into a 13-inch circle, about 1/8-inch thick.
- Loosely roll the dough onto the rolling pin, lift it over a 9-inch pie dish, and gently unroll the dough to fit the pan. Carefully press the dough into the pan, then trim off any excess.
- Sprinkle ¼ cup brown sugar onto the crust, place in the oven, and bake for about 10 to 15 minutes (or until it’s light golden brown).
- Mash sweet potatoes and butter until smooth and lump-free. Then add the sugars and mix until well combined.
- Whisk the half & half, eggs, cinnamon, and nutmeg in a separate bowl until blended, then whisk into the filling mixture.
- Strain the filling and pour it into the partially baked pie crust.
- Bake the pie until a knife inserted in the center comes out clean – about 90 minutes.
- Cool completely on a wire rack. Cover and refrigerate until ready to serve with whipped cream.
