Epicurious offers Patti LaBelle’s sweet potato pie recipe on Epicurious.com. The recipe is adapted from LaBelle’s cookbook “LaBelle Cuisine” and calls for sweet potatoes, eggs, sugar, half-and-half and spices.
To make the pie, use a pre-made crust or make your own in a 9-inch deep-dish pie plate, leaving 1 inch of dough to hang over the edge before crimping the edges. Preheat an oven to 400 degrees Fahrenheit, prick the bottom of the pie crust with a fork, and brush the sides and the bottom with 1 tablespoon of melted butter. Sprinkle the bottom of the crust with 1/4 cup of brown sugar, and bake it in the oven for about 15 minutes or until it begins to brown. Cool the pan on a cooling rack, and reduce the temperature in the oven to 350 F.
To make the filling, boil 1 3/4 pounds of orange-fleshed sweet potatoes in salted water over high heat in a large pot. Simmer the potatoes until tender, which takes around 35 to 40 minutes, then drain the potatoes, rinse them under cold water, and peel them.
Place the peeled sweet potatoes in a food processor, and process them to make a puree. Remove the puree, measure 2 1/2 cups of it, and return it to the food processor. Add 1/2 cup granulated sugar, 2 large lightly beaten eggs, 1/4 cup half-and-half, 3/4 teaspoon ground cinnamon and 1/4 teaspoon freshly grated nutmeg to the puree in the food processor. Also add 7 tablespoons butter and 1/2 cup brown sugar, mixing until smooth. Pour the mixture into the prepared shell, and bake for about an hour or until the crust is lightly golden brown. When done, the pie filling jiggles slightly in the center.