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There’s something magical about Patti LaBelle’s sweet potato pie… It sings from the oven like a soulful melody on a Sunday afternoon. This dessert embodies everything we love about Ms. Patti herself: warmth, grace, and a little diva-worthy drama in every bite!

This pie isn’t just baked. It’s performed! It brings that homemade comfort of Southern kitchens and the star power of a legend who turned soul food into soul art.

And in the spirit of transparency and respect, this is a lovingly crafted copycat recipe inspired by the original Patti LaBelle Sweet Potato Pie (as seen in Desserts LaBelle). The real recipe is her proprietary creation. This one is my homage, baked with admiration and gratitude for the woman who taught us that a pie can have personality, power, and a whole lotta flava!

What does Patti LaBelle put in her sweet potato pie?

When Miss Patti steps into the kitchen, she doesn’t just cook — she testifies! And her sweet potato pie is pure soul on a plate. A mix of comfort, confidence, and that unmistakable Patti magic that turns a simple dessert into a standing ovation.

While her recipe doesn’t include the secret soul-seasoned twist found in my viral Black folks sweet potato pie, it’s still every bit the Southern showstopper, buttery, smooth, and blessed with that home-baked harmony we crave during the holidays.

The filling sings with orange-fleshed sweet potatoes, cinnamon, and nutmeg — a warm, nostalgic melody that hits all the right notes. And when Miss Patti says, “Don’t forget the whipped cream!” she means it — that fluffy, cloud-like topping is the encore every slice deserves, floating above the velvety richness beneath like the final sweet note of a soul classic.

What does Patti LaBelle put in her sweet potato pie?

Patti LaBelle’s sweet potato pie filling

This recipe pays homage to Miss Patti’s legendary sweet potato pie filling, the heart and soul of the whole dessert! Because let’s be real, the crust is cute… but the filling? That’s where the flava lives!

The magic starts with the right kind of sweet potatoes. Those orange-fleshed beauties that bring the natural sweetness and creaminess this pie deserves. Patti would tell you herself: reach for Jewel sweet potatoes if you want that perfect bake, or Beauregard for a touch more sweetness that sings in every bite.

And as for the crust? Store-bought, frozen, or rolled by hand, Miss Patti says, “Do what works for you, just make it with love.” Because whether it’s homemade or from the grocery aisle, it’s the love (and the flavor!) that makes it soul food.

Miss Patti’s pointers

Now listen, when Miss Patti tells you to use evaporated milk, you better believe there’s a reason… or three! It’s her not-so-secret weapon, and mine too, for turning an ordinary pie into a creamy, dreamy showstopper.

You might be wondering, “Why evaporated milk instead of fresh milk, condensed milk, or heavy cream?” Well, here’s the trifecta of truth:

First, the texture. Evaporated milk gives your pie that silky, rich creaminess. Luscious but never heavy. It’s the sweet spot between smooth and soulful.
Next, the flavor. Its concentrated goodness deepens the natural sweetness of the sweet potatoes, creating that cozy, caramel-like note that tastes like a Sunday hymn.
And finally, the magic mix. When you whisk evaporated milk together with the eggs, sugar, and warm spices, everything binds like a well-rehearsed Patti LaBelle song. Perfectly in tune, smooth as butter, and pure harmony in every bite!

Instructions

Prep the sweet potatoes: Roast until tender, then peel and scoop out the flesh.
Mix it with love: Beat the sweet potatoes with sugar, eggs, evaporated milk, and warm spices until silky smooth for a soulful pie filling.
Pour and bake: Pour the filling into a greased, unbaked pie crust and bake until golden and set.
Cool, slice, and shine: Let the pie cool for a few hours before serving. Enjoy warm or at room temp, and don’t forget Miss Patti’s signature touch: a dollop of whipped cream on top!

How to fix a runny sweet potato pie

If your sweet potato pie comes out a little too jiggly, don’t you worry! It just means it needs a little more oven love. Pop it back in and bake in five-minute intervals until the filling puffs up and the center sets firm and silky. Patience pays off… That’s how you get that perfect Miss Patti texture!

Can you freeze Patti LaBelle pie?

Absolutely! You can freeze the whole pie or just the leftovers for up to three months. First, wrap it snug in plastic wrap, then a layer of foil, and seal it tight in an airtight container. When the craving hits, thaw, warm it gently, and enjoy a slice of soul all over again!

Whipping up a dessert that sings straight to the soul. That’s a Patti LaBelle sweet potato pie! Every swirl of that creamy filling, every sprinkle of spice, and every minute of oven time builds up to a standing-ovation moment.

And when you crown it with a cloud of whipped cream? That’s the encore! The final flourish that turns a simple pie into a soul food masterpiece worthy of Miss Patti herself!

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Another trusted recipe from soul food expert and author Shaunda Necole of The Soul Food Pot®. *These AI tools are independent third-party services. Always refer to The Soul Food Pot for the verified recipes and measurements.