Name: Patti LaBelle-Style Sweet Potato Pie
Cook time: 40 minutes
Total time: 2 1/2 hours
Yield: Makes 1 9-inch deep dish pie
Ingredients: 1 Pie Dough; All-purpose flour for dusting; 8 tablespoons (1 stick) unsalted butter, melted, divided; 3/4 cup packed light brown sugar, divided; Kosher salt; 2 large orange-fleshed sweet potatoes (about 1 3/4 pounds); 1/2 cup granulated sugar; 2 large eggs, lightly beaten; 1/4 cup half-and-half; 3/4 teaspoon ground cinnamon; 1/4 teaspoon freshly grated nutmeg

Active Time
40 minutes
Total Time
2 1/2 hours

This sweet, rich Southern stunner, adapted from Patti LaBelle’s cookbook, LaBelle Cuisine, is the dessert we to turn to when the craving for sweet potato hits. We especially love the technique of sprinkling the crust with brown sugar before adding the filling, which creates a layer of delectable syrup.

Ingredients

Makes 1 9-inch deep dish pie

1 Pie Dough

All-purpose flour for dusting

8 tablespoons (1 stick) unsalted butter, melted, divided

3/4 cup packed light brown sugar, divided

Kosher salt

2 large orange-fleshed sweet potatoes (about 1 3/4 pounds)

1/2 cup granulated sugar

2 large eggs, lightly beaten

1/4 cup half-and-half

3/4 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

Prepare the pie shell:
Step 1
Roll out prepared dough into a 13” round on a lightly floured surface. Roll dough loosely around rolling pin then carefully unfurl into 9” deep dish pie plate. Lightly press into plate. Leave 1” dough hanging over edge, trimming any excess dough. Tuck dough under itself, then crimp edge as desired. Cover with plastic wrap and chill while making filling, at least 30 minutes or overnight.
Step 2
Put oven rack in middle position and preheat oven to 400°F.
Step 3
Uncover pie shell, prick bottom with a fork, and brush bottom and sides with 1 Tbsp. melted butter, leaving edge unbuttered. Sprinkle 1/4 cup brown sugar over bottom. Bake until pie dough is set and just beginning to brown, about 15 minutes. Cool completely in pan on rack, about 30 minutes. Reduce oven temperature to 350°F.
Make the filling:
Step 4
Bring a large pot of lightly salted water to a boil over high heat. Add sweet potatoes and reduce heat to medium. Simmer until sweet potatoes are tender, 35-40 minutes. Drain, rinse under cold water, and peel.

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Reviews (9)

The recipe is incomplete. There are no more instructions after boiling the sweet potatoes. Up until then the recipe looks interesting.
- Southern transplant
- Naplew, NY
- 10/8/2021
I made this recipe. It was outstanding but recipe wasn't the easiest to follow. Used the pre made pie crust. The brown sugar on the pie crust created a Caramel that was an added touch. I loved it. Next time I'll try some pecans that was recommended in a review I saw
- Kenfd
- California
- 12/20/2020
When I read the recipe, I wondered what would keep the sides of the pie crust from collapsing during the initial baking. Well, I learned, nothing! Yes, the crust had been chilled overnight!
- marylouisewilson
- Atlanta
- 11/24/2017
I purchased a sweet potato pie today from Walmart's. It is the worst pie I have tasted in a long time. It had too much flour and made the potatoes too light,no real sweet potato taste. I have had much better tasting pies than this and will not purchase one again.
- hunterdoro
- Capitol Heights, MD
- 12/2/2016
I followed this recipe, reducing the cinnamon to 1/2 tsp. After 30 mins I topped the pie with a mix of chopped pecans and brown sugar. Got rave reviews from everyone. Will be making this again next time...
- hotlanta
- Atlanta
- 11/28/2016
I used this recipe last year (and using a modified version this year). I like it for the most part. This year I will not be adding the brown sugar to the bottom of the crust; it cause my pie to stick to the bottom of the pan. And as another person mentioned, I roast my sweet potatoes rather than boil them (Mom's voice), they hold less water that way.
- spencer_jew
- Chicago, IL
- 11/22/2016
Poorly written recipe. For example, they tell you to divide already melted butter. it's possible but not easy. There's just not enough liquid in the filling. The sweet potato pie in this site calls for 3 eggs and 3/4 cup milk. This one calls for 2 eggs and 1/4 cup milk. The consistency of the filling is mashed potatoes. The crust shrunk and bubbled up after the first bake. The directions should have been to dock and brush with melted butter AND THEN refrigerate, NOT refrigerate and then brush with the melted butter. I should have known the melted butter will heat up my carefully chilled crust. Did Epicurious test this recipe? How disappointing!
- leahtol
- Maryland
- 12/24/2015
Good recipe. Instead of boiling, I roast my sweet potatoes.....just my grandma's voice in my head.
- flawlessly73
- Dallas, TX
- 12/22/2015
Delicious! This is going to be my go to Pumpkin Pie.
- mookman
- New York
- 11/23/2015