Old Fashion Sweet Potato Pie
This Sweet Potato Pie Recipe is based on Patti LaBelle’s recipe which she learned from her best friend, Norma Gordon Harris. It has a thin layer of brown sugar on the bottom crust. The “black bottom” doesn’t just add flavor, it and the pre baked crust helps keep the filling from making the crust soggy. This recipe fills an 11” deep dish pie pan. Nothing skimpy about this pie and it taste like sweet potatoes. Serve it with whip cream, if you wish.
Old Fashion Sweet Potato Pie
This Sweet Potato Pie Recipe is based on Patti LaBelle’s recipe which she learned from her best friend, Norma Gordon Harris.
Ingredients
- 1 11" Pre-Baked Deep Dish Pie Crust
Filling:
- 4 CUP Mashed Sweet Potatoes (~ 5-6 Large Sweet Potatoes)
- 1 Stick of Butter ,Melted
- 3/4 Cup Light Brown Sugar for Filling
- 1/4 Cup Light Brown Sugar For Bottom of Pie
- 1/2 Cup Granulated Sugar
- 3 Large Eggs, Beaten
- 6 Tbls Heavy Cream
- 1 1/2 tsp Cinnamon
- 1 tsp Nutmeg
- 1 tsp Vanilla
- Whipped Cream for Serving (Optional)
Instructions
- 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 potatoes are tender when pierced with a knife, about 30-40 minutes. Drain and run under cold water until cool enough to handle. Peel and mash in a bowl. Measure out 4 Cups (I do this several days ahead and refrigerate or freeze if done even earlier)
- Spread 1/4 C brown sugar evenly into pre-baked pie crust. Pat it down in crust. Use a chef’s propane torch or a handheld shop torch to caramelize the brown sugar. Let this cool completely before filling
- Using an electric mixer, food processor or Vitamix Blender mash the sweet potatoes along with the spices, melted butter, eggs,sugars,vanilla and heavy cream. Blend until very smooth. Spread into the pre-baked pie shell, smoothing the top.
- Cover the crust edges with a silicone pie ring or aluminum foil to prevent over browning.
- Bake at 350F for 1-1/2 hours.
Video
Notes
My Notes:
I prepare my sweet potatoes a week or 2 in advance and freeze in freezer bags in 4 Cup portions. That is what is needed for this pie and my Praline Sweet potato Casserole.
