This recipe for Patti Labelle's sweet potato pie creates a wonderfully smooth and deeply spiced pie on a perfectly flaky golden brown crust. Out of all the sweet potato pie recipes out there, this Patti Labelle recipe is hands down one of the best you'll try!
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The Best Sweet Potato Pie Recipe
Patti Labelle is famous for singing - I mean, she's called the godmother of soul for a reason. But, honestly, her sweet potato pie recipe might even rival her biggest musical hits! And for good reason.
The pie filling has a silky smooth and creamy texture with a rich flavor that has all of the spices of fall. It sits on top of a golden brown crust, and then the whole shebang is topped off with some fresh whipped cream and a sprinkle of cinnamon on top. Gah, it's just so good!
I practically make this pie at every chance I get, whether it's for Thanksgiving, another holiday - really any celebration - or just as an excuse to indulge during the week. And everyone is always obsessed with it, so it's a win-win.
Now, since this Patti Labelle sweet potato pie is so delicious, you might think that it's complicated to make. But, not to worry, it's actually really simple! In fact, there are just a handful of steps required to make it, and most of the time required is passive cooking time. Basically, the hardest part of making this sweet potato pie is waiting for it to cook in the oven.
With that said, it will take about two hours from start to finish. So, if you want a quicker sweet potato pie recipe, you can make my old fashioned sweet potato pie or even my sweet potato pecan pie! Both are absolute beauties.
This copycat Patti Labelle sweet potato pie recipe is made with common pantry staples. In fact, you probably have most - if not - all of these ingredients at home already.
Anyway, here's what you'll need to make this sweet potato pie:
- 1 premade pie crust
- 3 large sweet potatoes
- 8 tbsp. unsalted butter, melted
- ¾ cup light brown sugar
- ½ cup sugar
- 2 large eggs, beaten
- ¼ cup half and half
- ¾ tsp. ground cinnamon
- 1 tsp. ground nutmeg
- whipped cream, for serving
Common stuff, right?
Now, I use a premade pie crust to save some time, but if you'd like to use a homemade pie crust, you totally can do that too.
By the way, if you're grabbing sweet potatoes from the store, I highly recommend picking up some extras. That way you can make more of my sweet potato recipes. Recipes like this sweet potato pound cake, these sweet potato biscuits, and this sweet potato souffle.
How To Make Patti Labelle's Sweet Potato Pie
Now, as I mentioned earlier, it will take a couple of hours before you can dig into this pie. So you'll want to make sure you set some time aside to make it.
With that said though, this recipe is easy-peasy. Just a handful of steps - and about 30 minutes of prep - are all you'll need to follow to make it.
Anyway, now, let's stop wasting time, and dive into how to make this pie!
Step 1: Prep The Pie Crust
First things first, you'll want to take out a 9-inch pie pan and the premade pie crust. Then, you can add the premade dough into the pan and gently unfold it in the pan. Also, if there is any excess dough hanging off the sides, you can cut it to fit.
Next, you can either press the edges with a fork to make indents on the pie crust, or you can crimp the edges for that classic pie crust shape. Then when you've taken care of that you can set the pie aside for later.
Step 2: Cook The Sweet Potatoes
Now you can get the sweet potatoes cooking. So, to do that, you'll want to bring a large pot of lightly salted water to a boil over high heat. Then, once it's boiling, add the sweet potatoes and reduce the heat to medium. And you'll want to cook the sweet potatoes for about 30 minutes until they are tender when pierced with a knife.
When the sweet potatoes are almost done cooking, you'll want to preheat the oven to 400°F (200ºC) to get it ready for the next step.
Then, once the sweet potatoes are fully cooked, you can drain the water from the pot and run the sweet potatoes under cold water until they're cool enough to handle. When they are, you can peel off the skin and place the potato flesh in a medium bowl.
Next, mash the sweet potatoes with an electric mixer on medium speed - or you can use a potato masher - until they're very smooth and no lumps remain. Lastly, you'll want to measure out 3 cups of mashed sweet potatoes and set them aside for later.
Step 3: Parbake The Pie Crust
Now, back to the pie crust. Once the oven is preheated, you can brush the surface of the pie crust with some melted butter and sprinkle ¼ cup of the brown sugar evenly over the bottom of the pie crust.
Then, bake the pie crust for about 15 minutes or until it sets and the beginning just starts to turn golden brown.
Step 4: Make The Pie Filling
Meanwhile, you can prepare the filling. So, to do that, take out a large mixing bowl and add the remaining melted butter, mashed sweet potatoes, brown sugar, sugar, eggs, half-and-half, cinnamon, and nutmeg to it.
Now mix all of these ingredients together with an electric hand - or stand mixer - on low speed until everything is fully combined and you have a smooth filling.
Then, once the pie crust is partially baked, you can pour the filling evenly into it and smooth out the top.
Step 5: Bake The Pie
So, now that the pie is ready to go, you can reduce the oven temperature to 350°F (180ºC) and get the sweet potato pie into it. And you'll want to bake the pie for about an hour and a half, or until the filling has set and a toothpick inserted comes out clean when inserted in the center.
Then, when that happens, you'll want to get the pie out of the oven and let it cool on a drying rack.
Finally, garnish the pie with some nuts and whipped cream, serve warm, and enjoy!
How To Store Sweet Potato Pie
This recipe for Patti Labelles sweet potato pie will make about 8 slices, depending on how you cut it.
And, if you're lucky enough to save a slice or two, it tastes just as delicious leftover! So, to store it, you can either wrap the pie dish tightly with plastic wrap or transfer the slices to an airtight container. Stored this way, the pie will last in the fridge for about 4 days.
With that said, if you want to keep it for even longer, you can freeze the leftover pie in an airtight container - or freezer-safe bag with all of the air squeezed out - for about 6 months. Then, whenever you want a slice, just let it thaw at room temperature or in the fridge overnight.
Wrapping It Up
Well, that's how to make Patti Labelle's sweet potato pie!
There's seriously something special about this recipe. Maybe it's the sweet, smooth, creamy filling or maybe it's the perfect balance of spices, either way, this is a must-try pie recipe, especially during the holidays!
As always, if you give this pie recipe a try be sure to leave a comment below and let us know how it went!
More Pie Recipes
If you love pie and want to give some more homemade pie recipes a shot, we have a ton on the blog that you can check out next!
Here are some of our favorites:
- No bake peanut butter pie
- No bake chocolate pie
- Jello pudding pie
- Pumpkin custard pie
- Million dollar pie
- Transfer the dough to a 9-inch pie pan, gently unfold the dough to fit into the pan and crimp the edges or press with a fork.
- Bring a large pot of lightly salted water to a boil over high heat. Add the sweet potatoes and reduce the heat to medium. Cook until the sweet potatoes are tender when pierced with a knife, about 30 minutes. Drain and run under cold water until cool enough to handle. Peel the sweet potatoes and place them in a large bowl.
- Preheat the oven to 400°F (200ºC).
- Mash the sweet potatoes with an electric mixer on medium speed until very smooth. Measure 3 cups of mashed sweet potatoes.
- Brush the surface of the pie crust with some melted butter. Sprinkle ¼ cup of the brown sugar over the bottom of the pie crust. Bake until the pie dough is set and just beginning to brown, about 15 minutes.
- Meanwhile, in a large bowl, using an electric mixer on low speed, mix the mashed sweet potatoes, the remaining melted butter, brown sugar, sugar, eggs, half-and-half, cinnamon, and nutmeg. Spread into the partially baked pie shell, smoothing out the top.
- Reduce the oven temperature to 350°F (180ºC). Bake the pie until a toothpick inserted in the center of the filling comes out clean, about 1 ½ hours.
- Cool completely on a wire cake rack. Serve or cover and refrigerate until ready to serve. Top with whipped cream, and enjoy!
Serving Size:1 slice
Amount Per Serving: Calories: 358Total Fat: 18gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 45gFiber: 0gSugar: 0gProtein: 4g