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Patti LaBelle Sweet Potato Pie - recipe card

Patti LaBelle Sweet Potato Pie

  • Author: Anabelle McLean
  • Prep Time: 30
  • Cook Time: 90
  • Total Time: 120
  • Yield: 4 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This is the legendary sweet potato pie that made Patti LaBelle famous—a velvety, spiced custard filling baked in a buttery, flaky crust. The natural sweetness of roasted sweet potatoes shines through, with warm notes of cinnamon, nutmeg, and a hint of vanilla. Each slice is rich, smooth, and utterly irresistible, especially with a dollop of whipped cream.

Ingredients

Scale
  • 1 1/2 pounds sweet potatoes (about 2 large), roasted and mashed
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 1 (9-inch) unbaked pie crust, homemade or store-bought

Instructions

  1. Preheat oven to 375°F (190°C). Prick sweet potatoes all over with a fork, place on a baking sheet, and roast until very tender and syrupy, about 60-75 minutes. Let cool slightly, then scoop out flesh and mash until smooth; measure 2 cups.
  2. Reduce oven temperature to 350°F (175°C). In a large bowl, whisk together mashed sweet potatoes and melted butter until well combined.
  3. Add granulated sugar, brown sugar, eggs, evaporated milk, vanilla, cinnamon, nutmeg, ginger, and salt. Whisk until completely smooth, scraping down sides of bowl. For an extra silky texture, blend the filling in a food processor or blender for 30 seconds.
  4. Pour filling into unbaked pie crust and smooth the top with a spatula.
  5. Bake at 350°F (175°C) for 50-60 minutes, or until the center is set but still slightly jiggly. If crust edges brown too quickly, cover with foil or a pie shield after 30 minutes.
  6. Remove pie from oven and cool completely on a wire rack, at least 2 hours. The filling will continue to set as it cools.
  7. Serve at room temperature or chilled. Store leftovers in the refrigerator for up to 4 days.

Notes

Storage: Cover and refrigerate for up to 4 days. Freezing: Wrap tightly in plastic wrap and aluminum foil; freeze for up to 2 months. Thaw overnight in refrigerator. Reheating: Serve cold or at room temperature; if desired, warm individual slices in a 300°F (150°C) oven for 10 minutes.

Nutrition

  • Calories: 670
  • Sugar: 67g
  • Sodium: 300mg
  • Unsaturated Fat: 16g
  • Carbohydrates: 93g
  • Fiber: 5g
  • Protein: 9g
  • Cholesterol: 155mg

Keywords: Patti LaBelle sweet potato pie, sweet potato pie recipe, Southern sweet potato pie, soul food dessert, homemade sweet potato pie, spiced sweet potato pie, holiday pie, Thanksgiving dessert, easy sweet potato pie, creamy sweet potato pie, classic sweet potato pie

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Find it online: https://bellesbestbites.com/patti-labelle-sweet-potato-pie/