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Posts Tagged ‘Sweet Potato Pie’

Watch Patti LaBelle and Viral YouTube Star James Wright Chanel Bake Sweet Potato Pie

If you ran to the store after watching the viral video of James (literally) singing his praises for Patti’s sweet potato pie, we have exciting news: You can finally make your own at home. Better yet, Patti and James will show you how to hit the high notes at your holiday party with three different pie recipes on her new Cooking Channel special, Patti LaBelle’s Holiday Pies.

To ring in the holidays, Patti and James baked up a storm; they made an Apple-Peach Cobbler, Holiday Brisket Pot Pie and, of course, that signature family recipe for sweet potato pie.

Watch them bake — and maybe even sing — together when you watch the full episode below, then check out some of her best recipes here.

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Sweet Potato Casserole Pie with Marshmallow Praline Topping

In our humble opinion, Thanksgiving is superior to any other day of the year. In an effort to make this year’s feast the best of all time (sorry, Pilgrims and Wampanoag tribe), we’re bringing you the recipes, how-tos and decorating ideas to help you become a Turkey Day pro.


Southerners love to over-sugar their sweet potatoes, making most recipes resemble a dessert rather than a side dish. And although I was raised on a saccharine sweet potato casserole piled high with toasted marshmallows (and still swear by the beloved tradition), it seems jet-puffed sweet potatoes are falling out of favor for recipes with a more “refined” profile. So why not embrace sweet potato casserole’s sugary roots and consider serving it alongside your dessert spread? After all, the only thing missing from the candied casserole is a flaky buttered crust. This delicious twist on the classic is the perfect way to get your holiday sweet potato fix and put all of those marshmallow haters to shame.

This pie stems from numerous experiments based off my heirloom family recipe — just a few tweaks here and a few changes there — to create the ultimate sweet potato casserole-as-pie. I always roast my sweet potatoes (as opposed to boiling) to intensify their flavors and allow natural caramel undertones to shine through. Instead of my usual heavy cream, however, I added sweetened condensed milk and doubled the number of eggs, resulting in a velvety-smooth texture more suitable for a pie. And while lots of sweet potato pie recipes call for a bevy of overwhelming spices, I find they mask the true character of the simple Southern dish. A splash of spiced rum and some vanilla bean paste are just enough to add complexity without concealing the subtle sweet potato flavor.

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