Active Time

　　40 minutes

　　Total Time

　　2 1/2 hours

　　This sweet, rich Southern stunner, adapted from Patti LaBelle’s cookbook, LaBelle Cuisine, is the dessert we to turn to when the craving for sweet potato hits. We especially love the technique of sprinkling the crust with brown sugar before adding the filling, which creates a layer of delectable syrup.

　　

Ingredients

Makes 1 9-inch deep dish pie

　　1 Pie Dough

　　All-purpose flour for dusting

　　8 tablespoons (1 stick) unsalted butter, melted, divided

　　3/4 cup packed light brown sugar, divided

　　Kosher salt

　　2 large orange-fleshed sweet potatoes (about 1 3/4 pounds)

　　1/2 cup granulated sugar

　　2 large eggs, lightly beaten

　　1/4 cup half-and-half

　　3/4 teaspoon ground cinnamon

　　1/4 teaspoon freshly grated nutmeg

　　

Prepare the pie shell:

Step 1

Roll out prepared dough into a 13” round on a lightly floured surface. Roll dough loosely around rolling pin then carefully unfurl into 9” deep dish pie plate. Lightly press into plate. Leave 1” dough hanging over edge, trimming any excess dough. Tuck dough under itself, then crimp edge as desired. Cover with plastic wrap and chill while making filling, at least 30 minutes or overnight.

　　

Step 2

Put oven rack in middle position and preheat oven to 400°F.

　　

Step 3

Uncover pie shell, prick bottom with a fork, and brush bottom and sides with 1 Tbsp. melted butter, leaving edge unbuttered. Sprinkle 1/4 cup brown sugar over bottom. Bake until pie dough is set and just beginning to brown, about 15 minutes. Cool completely in pan on rack, about 30 minutes. Reduce oven temperature to 350°F.

　　

Make the filling:

Step 4

Bring a large pot of lightly salted water to a boil over high heat. Add sweet potatoes and reduce heat to medium. Simmer until sweet potatoes are tender, 35-40 minutes. Drain, rinse under cold water, and peel.