Surprised any of them made it out of her bakery.
Posted on 11/20/2015 12:18:43 PM PST by RummyChick
I like baked sweet potatoes with the skins on but sweet potato pie does nothing for me. I had it once and that will be it. Give me any kind of pie with fruit in it like apple or blueberry.
No thanks. Patti LaBelle is a walking advertisement for what NOT to eat.
In the interest of research, I went and bought a Patti LaBelle sweet potato pie for $3.98 @ Walmart. It was pretty good, not too sweet, decent crust that didn’t break when I took it out of the box. Put a bunch of whipped cream on it.
The filling was firm, with cinnamon, and a hint of cloves. It made me think a Dos Equis would be pretty good with it. Ate the pie, and am working on the Dos Equis.
It wasn’t the best sweet potato pie I ever ate. That was one my Mom’s neighbor from Mississippi baked. She also made the best fried mush I ever ate.
Oops, meant my post #23 for Miss Marmelstein.
Probably, Patti had to take short cuts to get to market.
Epicurious has a variation of her pie which I might try. Sounds delicious as does Patti’s original.
I’m assuming that the mass market version was loaded with sugar. I hate overly sweet desserts. And soul food generally overdoes the sugar as far as I’m concerned.
Surprised any of them made it out of her bakery.
There’s definitely an art to a good sweet potato pie. It can very easily get too thick and heavy. The best ones tend to have a little extra something. Chopped pecans for instance.
The Patti LaBelle one wasn’t heavy at all, but it was firm. I wonder how they do that...I’ve had pumpkin pies where the filling starts drooping off the crust, and is kind of glompy (is that even a real word?), but this one stayed in a nice slice shape.
Despite their similarities, sweet potato has the opposite challenge as far as being a successful pie filling. A wet, sloppy pumpkin pie is an easy mistake to make, but you’d have a very hard time doing that with sweet potato. The challenge there is to lighten it up and loosen it up a little.
Yam Pecan Pie
from River Road Recipes... The Textbook of Louisiana Cuisine
Pastry:
1-1/2 cups sifted all purpose flour
1/2 teaspoon salt
3 tablespoons water
1/2 cup shortening
Sift flour and salt into a bowl. Take out 1/4 cup flour and blend with water to form a paste. Cut shortening into remaining flour until the pieces are the size of small peas. Add flour paste to blended shortening and flour mixture. Mix with a fork until the dough comes together and can be shaped into a ball.
Roll out crust 1/8-inch thick and line 9-inch pie pan.
Custard:
1 cup mashed sweet potatoes, cooked or canned
1/3 cup brown sugar
3/4 teaspoon cinnamon
3/4 teaspoon ginger
Dash salt
3/4 cup scalded milk
2 eggs, well beaten
Combine sweet potatoes, brown sugar, cinnamon, ginger, salt, milk and eggs. (If fresh sweet potatoes are used, add 1/3 cup granulated sugar.) Cool and fill pie shell. Bake at 375 degrees for 20 minutes. Sprinkle with topping.
Topping:
1/4 cup butter, softened
1/2 cup brown sugar
3/4 cup pecans, finely chopped
Combine ingredients and sprinkle on pie. Continue baking for an additional 25 minutes. Serve with whipped cream when cool.
Serves 8
I like baked sweet potatoes with the skins on but sweet potato pie does nothing for me. I had it once and that will be it. Give me any kind of pie with fruit in it like apple or blueberry.
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There are only two kinds of pie that I like.
Hot and cold.
Must be a Yankee. Never had pumpkin til I was 20...it was ok but not like sweet potato or pecan.
Born and raised in the Southwest.
We ate pecan pie and pumpkin pie.
Oh, and beans and cornbread. LOL
About 2 weeks ago I could have bought one that was reduced to $1.74 but I decided not to get it. Thought it was funny that it was made in Canada.
I prefer Sweet Potato pie over pumpkin. Think that is what I’ll make for Christmas.
Ah, I stand corrected. I’ve traveled the length of the South and while you see it occasionally, pumpkin pie is a distinct...maybe 5th...favorite pie behind pecan, sweet potato, peach, and apple. And I hardly ever ate apple.
Another southern delicacy I cannot abide is “sweet tea.”
It’s like drinking syrup. And the Florida version of
Tex Mex is like the California version, ie, nothing
like Tex Mex. But at least I don’t have to buy Ranch
Style Beans by the case anymore. It seems to be everywhere now.
Thank you for posting it. I hope someone will try it.
It’s about the only pie I ever make. This is a wonderful recipe.
Made it this past T-day for one of my yankee friends and he ate is like a starving hog.
Any possible chance of you posting it here?!?
Woo Hoo!! Thank you tons!
Nevermind. I didn’t scroll down far enough.
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