This pie is based on Patti LaBelle’s recipe which she learned from her best friend, Norma Gordon Harris.  This pie 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.