Patti Labelle Sweet Potato Pie Recipe

Patti Labelle Sweet Potato Pie

Patti Labelle Sweet Potato Pie Recipe

Patti Labelle Sweet Potato Pie Recipe – Singer Patti LaBelle learned this pie recipe from her companion and hairstylist Norma Gordon Harris. This sweet potato pie features a thin layer of brown sugar on underneath crust. This “black bottom” doesn’t just add flavor, in addition it helps maintain the filling from making the crust soggy. The recipe makes a great deal of the delicious filling this isn’t one particular skimpy sweet potato pies. It tastes like sweet potatoes, not pineapple or raisins and other fillers that some individuals stick within their pies. Serve it with whipped cream, if you wish.

Patti’s Pointers: If you’ll need a tender, flaky pie crust, you’ve to utilize shortening. Some cooks make their dough with butter because they like the flavor, however it bakes into a crumbly crust and with most pie lovers, flaky may be the name of the game. My solution is to utilize butter-flavored Crisco. Like biscuits, pie crust shouldn’t be overworked. Handle with care. The chilled shortening and ice water may also help pie crust stay nice and flaky.


  • For the Pie Crust
    • 1½ cups all-purpose flour
    • 1/2 teaspoon salt
    • 1/2 cup butter-flavored vegetable shortening, chilled
    • 1/3 cup ice water
  • For the Filling
    • 3 large orange-fleshed sweet potatoes (Louisiana yams), scrubbed
    • 8 tablespoons (1 stick) butter, melted
    • 3/4 cup packed light brown sugar
    • 1/2 cup granulated sugar
    • 2 large eggs, beaten
    • 1/4 cup half-and-half
    • 3/4 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • Whipped cream, for serving (optional)


1. For the crust: Sift the flour and salt to a medium bowl. Add the shortening. Utilizing a fork or a pastry blender, cut the shortening in the flour until lots of people resembles coarse crumbs with a few pea-sized bits. Stirring with all the fork, gradually add as a result the lake until lots of people clumps together (you might call for approximately water). Gather in the dough and press to a thick disk. If desired, wrap the dough in wax paper and refrigerate for about 1 hour.

2. Using a lightly floured work surface, reveal the dough to a 13-inch circle about 1/8-inch thick. Fold the dough in half. Transfer to your 9-inch pie pan, and gently unfold the dough to go with the pan. Using scissors or a sharp knife, trim the dough to your 1-inch overhang. Fold the dough under itself so the advantage of your fold is flush with all the edge of your pan. Flute the dough about the edge of your pan. Cover with plastic wrap and refrigerate while making the filling.

3. For the filling: Bring a sizable pot of lightly salted water to your boil over high heat. Add the sweet potatoes minimizing the heat to medium. Cook till 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 in a medium bowl.

4. Mash with the electric mixer on medium speed until very smooth. Measure 3 cups mashed sweet potatoes, keeping any other for an additional use, and place aside.

5. Preheat the oven to 400°F. Identify the pie shell and brush the lining with many of the melted butter. Sprinkle 1/4 cup of your brown sugar over the foot of the pie shell. Bake till the pie dough is determined and just starting out brown, about 15 minutes. In case the pie shell puffs, never prick it.

6. Meanwhile, inside a medium bowl, using an electric mixer on low speed, mix the mashed sweet potatoes, the remaining melted butter and 1/2 cup brown sugar, the granulated sugar, eggs, half-and-half, cinnamon, and nutmeg. Spread in the partially baked pie shell, smoothing the top.

7. Limit the oven temperature to 350°F. Bake until a knife inserted in the center of the filling is developed clean, about 1 ½ hours. Cool completely on the wire cake rack. Cover and refrigerate until ready for everyone with whipped cream.

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