Patti's Sweet Potato Pie
Patti's Sweet Potato Pie is a famous and delicious dessert. Perfect for any occasion. Recipe from Patti LaBelle's New York Times bestselling cookbook, LaBelle Cuisine: Recipes to Sing About (Penguin Random House). I added helpful tips to the instructions because oven temps do vary. Photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 8 servings
Calories: 60kcal
Ingredients
- 1-1/2 cups all-purpose flour, sifted
- 1/2 teaspoon salt
- 1/2 cup butter-flavored vegetable shortening, chilled
- 1/3 cup ice water
SWEET POTATO FILLING
- 3 large orange-fleshed sweet potatoes, scrubbed
- 8 tablespoons (1 stick) unsalted butter, melted
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar Use 1/3 cup if a milder sweetness is preferred.
- 2 large eggs, beaten
- 1/4 cup half-and-half
- 3/4 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- whipped cream for serving (optional)
Instructions
- HOMEMADE PIE CRUST
- Sift the flour and salt into a medium bowl. Add the shortening. Use a fork or a pastry blender to cut shortening into flour until mixture resembles coarse crumbs. While stirring with fork, slowly add enough water until mixture clumps together (may need more or less water).
- Gather dough. Press into a thick disk. If desired, wrap dough in wax paper. Refrigerate for up to 1 hour.
- On a lightly floured work surface, roll dough into a 13-inch circle about 1/8-inch thick. Fold dough in half. Transfer to a 9-inch pie pan, and gently unfold the dough to fit into the pan.
- With scissors or sharp knife, trim dough to a 1-inch overhang. Fold dough under so the fold's edge is even with the edge of the pan. Flute the dough all around edge of pan. Cover with plastic wrap. Refrigerate while making the sweet potato filling.
- SWEET POTATO FILLING
- Thoroughly wash/scrub orange-fleshed sweet potatoes. Do not peel.
- Bring large pot of lightly salted water to a boil over high heat. Add prepared sweet potatoes. Reduce heat to medium. Cook until sweet potatoes are tender when pierced with a knife (about 30 minutes).
- Drain and run under cold water until cool enough to handle. Peel sweet potatoes and place in a medium bowl. Discard peelings.
- Mash with a large spoon or, mix with an electric mixer on medium speed until very smooth. Measure 3 cups mashed sweet potatoes. Keep extras for another use. Set aside.
- Preheat oven to 400°F.
- Uncover pie shell. Lightly brush interior with some melted butter. Evenly sprinkle 1/4 cup of light brown sugar over the bottom of pie shell. Bake until pie dough is set and is pale brown (5 to 7 minutes). If pie shell puffs, do not prick it.
- In a medium bowl, use an electric mixer on low speed, mix the mashed sweet potatoes, remaining melted butter, 1/2 cup light brown sugar, granulated sugar, eggs, half-and-half, cinnamon, and nutmeg. Spread into the partially baked pie shell. Smooth top with back of spoon.
- REDUCE oven temperature to 350. Bake 30 minutes OR until a knife inserted in center of filling comes out clean. Since oven temperatures vary, check for doneness after 30 minutes. If it is NOT done, return to oven and check again in 10 minutes. Watch closely to prevent edges from burning.
- Cool completely on a wire cake rack. Cover and refrigerate until ready to serve with whipped cream (optional).
Notes
Keeps well in the fridge. Cover pie with foil or Saran Wrap. Refrigerate for up to 4 days.
For best results, warm in 350 preheated oven for 10 to 12 minutes.