There are some desserts that just feel like a warm hug, and this Patti Labelle’s Famous Sweet Potato Pie Recipe is at the top of that list. It’s a classic for a reason. This pie brings together a creamy, spiced sweet potato filling with a buttery, flaky crust for a truly comforting treat. It is a staple of Southern Sweet Potato Pie traditions.
If you have ever wanted to learn How To Make A Sweet Potato Pie that gets rave reviews every single time, you have come to the right place. This recipe is straightforward, uses simple ingredients, and delivers a dessert that is perfect for holidays, family dinners, or just a cozy evening at home. Let’s get baking!
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Why You’ll Love This Recipe
Honestly, what’s not to love? This Patti Labelle Sweet Potato Pie is a showstopper. The filling is incredibly smooth and rich, thanks to the mashed sweet potatoes and half and half. It has just the right amount of sweetness from both granulated and brown sugar, which adds a lovely depth of flavor.
The blend of cinnamon and nutmeg gives it that classic warm spice profile that everyone associates with holiday baking. Plus, the recipe is surprisingly easy to follow. Even if you are new to making pies from scratch, you can totally handle this. It’s a rewarding bake that makes your whole house smell amazing.
Ingredients
For this recipe, you’ll need a basic 9 inch pie crust. You can use your favorite homemade recipe or a store bought one to save some time.
- 3 large orange fleshed sweet potatoes (Louisiana yams), scrubbed
- 8 T (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 tsp. ground cinnamon
- 1 tsp. ground nutmeg
Step-By-Step Instructions
Step 1: Prepare The Pie Crust
First things first, get your pie crust ready. On a lightly floured surface, roll out your dough into a 13 inch circle. It should be about 1/8 inch thick. Carefully transfer it to a 9 inch pie pan. Trim the dough so there’s a 1 inch overhang, then fold it under itself and flute the edges. Cover it with plastic wrap and pop it in the fridge while you work on the filling.
Step 2: Cook The Sweet Potatoes
Bring a large pot of lightly salted water to a boil. Add the sweet potatoes and cook them until they are tender when pierced with a knife, which usually takes about 30 minutes. Drain them and run them under cold water until you can handle them. Peel the skins off and place the sweet potatoes in a bowl. Use an electric mixer to mash them until they are completely smooth. You will need 3 cups of mashed sweet potatoes for the pie.
Step 3: Pre Bake The Crust
Preheat your oven to 400 degrees Fahrenheit. Take the pie shell out of the fridge. Brush the inside with a little of the melted butter and sprinkle 1/4 cup of the brown sugar over the bottom. Bake it for about 15 minutes, or until the dough is set and just starting to brown. Don’t worry if it puffs up a bit.
Step 4: Make The Filling
While the crust is baking, let’s make that delicious filling. In a medium bowl, use an electric mixer on low speed to combine the 3 cups of mashed sweet potatoes, the remaining melted butter, the remaining 1/2 cup of brown sugar, the granulated sugar, eggs, half and half, cinnamon, and nutmeg. Mix until everything is well combined.
Step 5: Bake The Pie
Spread the sweet potato filling evenly into the partially baked pie shell and smooth out the top. Now, reduce the oven temperature to 350 degrees. Bake the pie for about 1 1/2 hours. You’ll know it’s done when a knife inserted into the center comes out clean. Let it cool completely on a wire rack before serving.
How To Store Leftovers
Once the pie has cooled completely, you should cover it and store it in the refrigerator. It will stay fresh and delicious for up to 4 days. Chilling the pie also helps the filling set up nicely, making it easier to slice and serve clean pieces.
Tips
For the smoothest filling, make sure your sweet potatoes are mashed really well. An electric mixer is great for this, but you could also use a food processor or a potato ricer to get rid of any stringy bits. You want that velvety texture that makes this pie so good.
Don’t skip the pre baking step for the crust. It helps prevent a soggy bottom and gives your pie a nice, crisp base that holds up to the rich filling. Brushing it with melted butter and sprinkling sugar adds a little extra flavor and texture too.
Conclusion
And there you have it, the famous Patti Labelle’s Famous Sweet Potato Pie Recipe. It is a truly special dessert that brings so much warmth and comfort to the table. Making this pie is a wonderful way to create memories with family and friends. It is more than just a recipe; it’s a tradition. We hope you enjoy every single bite of this amazing Southern Sweet Potato Pie.
FAQ
Can I Use Canned Sweet Potatoes?
You can, but the flavor and texture will be slightly different. For the best results, using fresh sweet potatoes is recommended. Roasting them instead of boiling can also bring out a deeper, sweeter flavor.
Can I Make This Pie Ahead Of Time?
Absolutely. This pie is a great make ahead dessert. You can bake it a day or two in advance and keep it covered in the refrigerator. The flavors actually meld together and get even better overnight.
How Do I Know When The Pie Is Done?
The best way to check for doneness is the knife test. Insert a thin knife into the center of the pie. If it comes out clean, the pie is fully cooked. The filling should be set and not jiggly in the middle.
Patti Labelle’s Famous Sweet Potato Pie
This pie brings together a creamy, spiced sweet potato filling with a buttery, flaky crust for a truly comforting treat. It is a staple of Southern sweet potato pie traditions.
Ingredients
Instructions
- Prepare the pie crust. On a lightly floured surface, roll dough into a 13-inch circle. Transfer to a 9-inch pie pan, trim to a 1-inch overhang, fold under, and flute the edges. Refrigerate.
- Bring a large pot of lightly salted water to a boil. Add sweet potatoes and cook until tender, about 30 minutes. Drain, cool slightly, then peel. Mash until smooth in a large bowl. You should have 3 cups.
- Preheat oven to 400°F. Brush the inside of the chilled pie shell with some of the melted butter and sprinkle with 1/4 cup of the brown sugar. Bake for 15 minutes until set.
- In a medium bowl, use an electric mixer to combine the 3 cups of mashed sweet potatoes, remaining melted butter, remaining 1/2 cup brown sugar, granulated sugar, eggs, half-and-half, cinnamon, and nutmeg until well combined.
- Reduce oven temperature to 350°F. Spread the sweet potato filling evenly into the partially baked pie shell.
- Bake for 1 1/2 hours, or until a knife inserted into the center comes out clean. Let cool completely on a wire rack before serving.
Notes
Smoothest Filling: For the smoothest filling, ensure your sweet potatoes are mashed very well. Using a food processor or a potato ricer can help remove any stringy bits.
Crust: Don’t skip pre-baking the crust. This step, known as blind baking, helps prevent a soggy bottom and ensures a crisp base for your pie.
Make Ahead: This pie can be made a day or two in advance. Store it covered in the refrigerator. The flavors will meld and become even richer.
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