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    Sweet Potato Pie (Patti LaBelleís recipe - was a huge hit in 2015)
    For the crust:
        1-1/2 cups flour, plus more for the work surface
        1/2 teaspoon salt
        1/2 cup butter-flavored vegetable shortening, chilled and cut into 1/2-inch pieces
        1/3 cup ice water
        1 tablespoon melted unsalted butter
        1/4 cup packed light brown sugar
    For the filling
        3 large orange-fleshed sweet potatoes (or 29oz can)
        7 tablespoons unsalted butter, melted
        1/2 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 freshly grated nutmeg
    Directions for the crust: 
     1. Sift the flour and salt into a mixing bowl. 
     2. Add the shortening. Use a fork or a pastry blender to cut the shortening into 
        the flour until the mixture resembles coarse crumbs with a few pea-size bits.
     3. Stirring with the fork, gradually add enough of the water until the mixture clumps
        together (you may need more or less water). 
     4. Gather up the dough and press into a thick disk. If desired, wrap the dough in wax
        paper or plastic wrap and refrigerate for at least 1 hour, or up to 3 days.
     5. Lightly flour a work surface. 
     6. Place the chilled dough on it; roll out to a round thatís 13 inches across. 
     7. Fold the dough in half and transfer to the pie plate; gently unfold the dough to fit
        into it. Trim the dough as needed to leave a 1-inch overhang. (Bake or reserve the
        scraps for another use.)
     8. Fold the dough under itself so the edge of the fold is flush with the edge of the
     9. Flute the dough around the edge of the pan. Cover with plastic wrap and refrigerate
        while you start the filling (and up to 1 hour).
    Directions for the filling: 
     1. Bring a large pot of water to a boil over high heat and add a generous pinch of salt,
        then the sweet potatoes. 
     2. Reduce the heat to medium; cook until the sweet potatoes are tender when pierced with
        a knife, about 30 to 45 minutes.
     3. Drain the sweet potatoes, letting them fall into a colander. 
     4. Run under cold water until cool enough to handle. 
     5. Discard the skins; transfer the cooked sweet potatoes to a mixing bowl. 
     6. Use a handheld electric mixer to blend on medium speed until creamy and smooth.
        Youíll need 3 cups for the filling; scoop out the remainder and reserve for another use.
     7. Preheat the oven to 400 degrees.
     8. Uncover the pie shell; brush the interior with the melted butter. Sprinkle the brown
        sugar over the bottom of the pie shell. Par-bake until the crust is set and just
        beginning to brown, about 15 minutes. (If the pie shell puffs, do not prick it.) 
        Let cool.
     9. Meanwhile, add the melted butter and brown sugar, the granulated sugar, eggs, nutmeg,
        half-and-half, and cinnamon to the pureed sweet potatoes. Beat on medium speed until
        well incorporated.
    10. Pour into the par-baked pie shell, smoothing the surface. 
    11. Reduce the oven temperature to 350 degrees and bake (middle rack) until a knife 
        inserted in the center of the filling comes out clean yet the filling still jiggles a 
        bit, about 1 to 1 1/2 hours.
    12. Transfer to a wire rack to cool.