When YouTuber James Wright sings and swoons over Patti Labelle's Sweet Potato Pie in a hilarious profanity-laced November 2015 video it went viral, racking up 5 million views to date. The sudden popularity of the video created a mad run on the pies that left Walmarts around the country sold out for weeks. Now everyone, including James Wright, will not find themselves Patti-less when craving the rich goodness of an amazing sweet potato pie this season. You won't find this recipe anywhere else, including Patti's cookbook which makes a sweet potato pie much different from the one found in stores.
This recipe is available in
- 10 ounces (2 cups) all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 cup shortening, chilled
- 1/4 cup butter (1/2 stick), chilled
- 1/3 cup ice water
- 1/2 teaspoon salt
- 1/2 teaspoon salt
- 40 ounces sweet potatoes (3 medium sweet potatoes)
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup light corn syrup
- 1/4 cup butter (1/2 stick), melted
- 2 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Do This
1. Prepare the dough for the crust by whisking together the flour, sugar and salt in a large bowl. Add the cold shortening and butter and work the fats into the flour with a pastry blender or large fork until just pea-size bits of fat are visible. Add the cold water and mix with your hands until the dough can be formed into a ball. Flatten the ball into a disk, then wrap it with plastic wrap and chill it for 1 hour.
2. While the dough is resting, make the filling by bringing 3 to 4 quarts of water to a boil in a Dutch oven or large pot over high heat. Add the sweet potatoes, with the skins on, to the boiling water and set your timer for 50 minutes. After 50 minutes stick a sharp knife into the thickest sweet potato. If you don't get any resistance, your potatoes are done. If the sweet potato is still tough in the center, let it cook for another 10 minutes or until tender. Strain the potatoes and let them cool enough to handle. Once you can touch the sweet potatoes, remove the skin and add the potatoes to a food processor along with the remaining filling ingredients. Processes the filling for 20 to 30 seconds or until the filling is smooth.
3. Pre-heat oven to 350 degrees F.
4. Roll out the chilled dough on a floured surface until it is wide enough to fill a 9-inch pie pan. Gently move the dough into the pie pan and trim around the edge, leaving about 1/2-inch of dough the you can form into a fluted rim with your fingertips. Bake the pie crust for 10 minutes in the preheated oven, then cool for 15 minutes. Keep the oven hot.
5. When the crust has cooled pour in the filling and smooth the top with a spatula. Bake the pie in the 350 degrees F oven for 1 hour or until the edge of the crust is beginning to brown and the pie filling doesn't jiggle in the middle when the pie is gently wiggled. Cool before slicing and store covered in your refrigerator.