Patti LaBelle Sweet Potato Pie Once Sold One Every Second: 14 Soul Food Thanksgiving Desserts Worth the Hype

Patti LaBelle sweet potato pie is the dessert that proved a music legend can also rule the holiday table. Back in 2015, a fan named James Wright posted a joyful YouTube review of her pie, singing her hits between bites, and the clip spread so fast that stores reportedly sold about one pie every second. Millions of views later, that pie still starts conversations every November, and Patti has been sharing her family recipes in bestselling cookbooks for years. With Thanksgiving about a month away, we built a full soul food dessert table around that famous pie. You will find the classic itself, sweet potato twists like hand pies, bars, cheesecake and cinnamon rolls, plus the Sunday dinner favorites that always sit beside it, from peach cobbler and banana pudding to red velvet cake and creamy pralines. Grab your apron and warm up the oven..

Patti LaBelle Sweet Potato Pie, the Classic Southern Way

Every soul food dessert table starts here. A Patti LaBelle sweet potato pie style filling is all about real butter, brown sugar, warm spice and a texture so smooth it almost melts. Patti LaBelle built a second career on recipes like this, and her pie became a national obsession after one happy fan review. Make it at home and you control everything: roast the sweet potatoes instead of boiling them for deeper flavor, skip the marshmallows and let the custard shine under a cloud of whipped cream..

You will need: 2 pounds sweet potatoes, 1 stick butter, 1 cup brown sugar, 2 eggs, 1/2 cup evaporated milk, 1 teaspoon vanilla, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, pinch of salt, 1 unbaked deep dish pie crust.

How to make it: 1. Roast the sweet potatoes at 400°F for about 1 hour, then peel. 2. Beat the warm flesh with butter until silky. 3. Mix in sugar, eggs, milk, vanilla, spices and salt. 4. Pour into the crust. 5. Bake at 350°F for 55 to 60 minutes until just set in the center. 6. Cool completely before slicing.

Mini Hand Pies With Patti LaBelle Sweet Potato Pie Filling

Hand pies are the answer when the dessert table is crowded and everyone wants a taste. You take that same spiced Patti LaBelle sweet potato pie filling, fold it into rounds of flaky dough and crimp the edges with a fork, just like grandma did with fried apple pies. They bake up golden and sturdy enough to pack in foil for the drive home. Kids love that they get a whole pie of their own, and hosts love that there is no slicing or serving spoon required.

You will need: 2 refrigerated or homemade pie crusts, 1 1/2 cups sweet potato pie filling (from the classic recipe), 1 egg beaten, coarse sugar, cinnamon.

How to make it: 1. Roll the dough and cut 4 inch circles. 2. Spoon 1 tablespoon of thick filling onto each circle. 3. Fold into half moons and press the edges with a fork. 4. Brush with egg, sprinkle with sugar and cinnamon, and cut a small slit on top. 5. Bake at 400°F for 18 to 20 minutes until golden.

Patti LaBelle Sweet Potato Pie Bars With Pecan Crumble

If you need to feed a crowd, turn Patti LaBelle sweet potato pie into bars. A buttery shortbread crust gets pressed into a sheet pan, topped with smooth sweet potato custard and finished with a brown sugar pecan crumble that turns crunchy in the oven. They slice into neat squares, travel well to church potlucks and family reunions, and taste even better the next day straight from the fridge. Think of it as the classic pie and a pecan streusel coffee cake meeting halfway, which is exactly what a holiday dessert table needs.

You will need: For the crust: 2 cups flour, 1/2 cup sugar, 1 cup cold butter. For the filling: 2 cups mashed sweet potato, 3/4 cup brown sugar, 2 eggs, 1/2 cup evaporated milk, 2 teaspoons pumpkin pie spice. For the crumble: 1/2 cup flour, 1/2 cup brown sugar, 4 tablespoons butter, 3/4 cup chopped pecans.

How to make it: 1. Press the crust mix into a lined 9×13 pan and bake at 350°F for 15 minutes. 2. Whisk the filling and pour over the warm crust. 3. Rub the crumble together and scatter on top. 4. Bake 30 to 35 minutes until set. 5. Chill at least 2 hours, then cut into squares.

Old Fashioned Southern Peach Cobbler

No soul food spread feels complete without a bubbling pan of peach cobbler. The best versions use plenty of butter, a soft cakey batter that rises up around the fruit and a generous shake of cinnamon and nutmeg. In late fall, canned or frozen peaches work beautifully, so you can enjoy a summer taste on the Thanksgiving table. Serve it warm with a scoop of vanilla ice cream melting into every corner, and watch the pan get scraped clean before the coffee is even poured.

You will need: 6 cups sliced peaches (fresh, frozen or canned and drained), 1 cup sugar divided, 1 stick butter, 1 cup flour, 2 teaspoons baking powder, pinch of salt, 1 cup milk, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1 teaspoon vanilla.

How to make it: 1. Melt the butter in a 9×13 dish in a 350°F oven. 2. Simmer peaches with 1/2 cup sugar, spices and vanilla for 5 minutes. 3. Whisk flour, remaining sugar, baking powder, salt and milk. 4. Pour batter over the melted butter without stirring. 5. Spoon peaches on top. 6. Bake 40 to 45 minutes until golden.

Banana Pudding With Vanilla Wafers

Banana pudding is the dessert people grab right after a slice of Patti LaBelle sweet potato pie, and for good reason. Layers of vanilla wafers soften into the creamy custard, ripe bananas add sweetness and a fluffy topping ties it all together. Southern cooks argue about meringue versus whipped cream the way others argue about football, so pick your side proudly. Making the custard from scratch on the stove takes about ten minutes and tastes far richer than a boxed mix, and it can be made a day ahead, which frees up the oven for the big day.

You will need: 3/4 cup sugar, 1/3 cup flour, pinch of salt, 3 egg yolks, 2 1/2 cups whole milk, 2 tablespoons butter, 2 teaspoons vanilla, 1 box vanilla wafers, 5 ripe bananas sliced, whipped cream or meringue for topping.

How to make it: 1. Whisk sugar, flour, salt, yolks and milk in a saucepan. 2. Cook over medium heat, stirring, until thick. 3. Stir in butter and vanilla. 4. Layer wafers, bananas and warm custard in a dish, repeating twice. 5. Top with whipped cream or meringue. 6. Chill at least 4 hours.

Red Velvet Cake With Cream Cheese Frosting

Red velvet cake has been a celebration cake in Black Southern kitchens for generations, and it still turns heads when it comes out of the kitchen. The secret is buttermilk and a splash of vinegar, which give the crumb its soft, velvety texture and a gentle tang that balances a little cocoa. Tall layers of fluffy cream cheese frosting make every slice look like a party. Bake the layers the day before and frost them on Thanksgiving morning so the cake stays fresh and the kitchen stays calm.

You will need: 2 1/2 cups cake flour, 1 1/2 cups sugar, 1 tablespoon cocoa, 1 teaspoon baking soda, 1 teaspoon salt, 1 1/2 cups oil, 1 cup buttermilk, 2 eggs, 1 tablespoon vinegar, 2 teaspoons vanilla, red food coloring. Frosting: 16 oz cream cheese, 1 cup butter, 4 cups powdered sugar, 2 teaspoons vanilla.

How to make it: 1. Whisk dry ingredients. 2. Beat oil, buttermilk, eggs, vinegar, vanilla and coloring. 3. Combine and divide between three greased 9 inch pans. 4. Bake at 350°F for 22 to 25 minutes. 5. Beat the frosting until fluffy. 6. Stack and frost the cooled layers.

Citrus Soda Pound Cake

This is the pound cake many grandmothers baked for every holiday, made with a can of lemon lime soda that gives the crumb a tender lift and a bright citrus finish. It is dense like a proper pound cake but surprisingly light on the tongue, and a simple lemon glaze sets into a crackly shell on top. Bake it in a tube or Bundt pan, wrap it tight and it keeps for days. A slice next to a cup of coffee on Black Friday morning might be the best part of the whole holiday weekend.

You will need: 3 cups sugar, 1 1/2 cups butter softened, 5 eggs, 3 cups flour, 3/4 cup lemon lime soda, 2 tablespoons lemon juice, 1 tablespoon lemon zest, 1 teaspoon vanilla. Glaze: 1 1/2 cups powdered sugar, 3 tablespoons lemon juice.

How to make it: 1. Cream butter and sugar for 7 minutes until pale. 2. Beat in eggs one at a time. 3. Add flour alternately with the soda, then zest, juice and vanilla. 4. Pour into a greased tube pan. 5. Bake at 325°F for 70 to 80 minutes. 6. Cool 15 minutes, unmold and glaze.

Pecan Pie With a Flaky All Butter Crust

Pecan pie sits right beside Patti LaBelle sweet potato pie on many soul food tables, and the two together are basically a family tradition. A great one has a gooey, caramel-like filling that sets without being runny, a top layer of toasted pecan halves and a crust that shatters when your fork goes in. Toasting the nuts first and adding a pinch of salt keeps it from tasting too sweet. Use an all butter crust, chill it well before baking and you will never go back to a store-bought shell.

You will need: 1 unbaked all butter pie crust, 1 1/2 cups pecan halves toasted, 3 eggs, 1 cup dark corn syrup, 3/4 cup brown sugar, 4 tablespoons melted butter, 1 teaspoon vanilla, 1/2 teaspoon salt.

How to make it: 1. Chill the crust in the pie plate for 30 minutes. 2. Whisk eggs, syrup, sugar, butter, vanilla and salt. 3. Spread pecans in the crust and pour the filling over. 4. Bake at 350°F for 50 to 60 minutes until the center barely jiggles. 5. Cool at least 3 hours before slicing.

Patti LaBelle Sweet Potato Pie Cheesecake Swirl

For the cheesecake lovers at the table, this one is a showstopper. Creamy vanilla cheesecake is marbled with ribbons of spiced Patti LaBelle sweet potato pie filling, then baked over a graham cracker crust until silky. Every slice shows off orange and cream swirls, so it looks bakery made with very little effort. Make it two days ahead, since cheesecake needs a long chill anyway, and drizzle a little caramel over each slice just before serving for a finish that tastes like a holiday dessert should.

You will need: 1 1/2 cups graham cracker crumbs, 5 tablespoons melted butter, 24 oz cream cheese softened, 1 cup sugar, 3 eggs, 1/2 cup sour cream, 1 teaspoon vanilla, 1 cup mashed sweet potato, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, caramel sauce for serving.

How to make it: 1. Press crumbs and butter into a springform pan and bake at 325°F for 10 minutes. 2. Beat cream cheese, sugar, eggs, sour cream and vanilla. 3. Mix 1 1/2 cups of batter with sweet potato and spices. 4. Pour plain batter in, dollop sweet potato batter and swirl. 5. Bake 55 to 60 minutes. 6. Chill overnight.

German Chocolate Cake With Coconut Pecan Frosting

German chocolate cake is a soul food favorite that shows up at birthdays, homecomings and plenty of Thanksgiving tables. Despite the name, it is an American classic made with mild sweet baking chocolate, and the star is the gooey coconut pecan frosting cooked on the stove with evaporated milk, butter and egg yolks. Many families leave the sides bare so the layers show, which also saves time. If chocolate lovers at your table feel left out by all the pie, this cake is how you win them back.

You will need: 4 oz sweet baking chocolate, 1/2 cup water, 2 cups flour, 1 teaspoon baking soda, 1/4 teaspoon salt, 1 cup butter, 2 cups sugar, 4 eggs separated, 1 teaspoon vanilla, 1 cup buttermilk. Frosting: 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, 1/2 cup butter, 1 1/3 cups coconut, 1 cup chopped pecans.

How to make it: 1. Melt chocolate in the water and cool. 2. Cream butter and sugar, add yolks, chocolate and vanilla. 3. Add flour mix alternately with buttermilk. 4. Fold in beaten egg whites. 5. Bake in three 9 inch pans at 350°F for 25 to 30 minutes. 6. Cook the frosting until thick, stir in coconut and pecans and spread between layers.

Creamy Southern Pecan Pralines

Pralines are the candy that Southern grandmothers made for the holidays, wrapped in wax paper and tucked into tins for neighbors. The creamy kind is cooked with butter, brown sugar and milk until it reaches the soft ball stage, then stirred just until it turns glossy and starts to thicken before you spoon it out. If you love old recipes like these, our roundup of forgotten Southern desserts from grandma’s kitchen has even more to try. A plate of pralines next to the pies is a sweet bonus for guests.

You will need: 1 1/2 cups sugar, 3/4 cup brown sugar, 1/2 cup milk, 6 tablespoons butter, 1 1/2 cups pecan halves toasted, 1 teaspoon vanilla, pinch of salt, a candy thermometer.

How to make it: 1. Line a sheet pan with parchment. 2. Cook sugars, milk and butter in a heavy pot, stirring, until 238°F. 3. Remove from heat and add pecans, vanilla and salt. 4. Stir 2 to 3 minutes until it thickens and loses some shine. 5. Quickly drop spoonfuls onto parchment. 6. Let set 30 minutes.

Patti LaBelle Sweet Potato Pie Flavors in a Brown Butter Pound Cake

This sweet potato pound cake tastes like Patti LaBelle sweet potato pie baked into a Bundt, two soul food legends joining forces. Mashed sweet potato keeps the crumb moist for days, warm spices make the whole house smell like the holidays, and a glossy brown butter glaze adds a nutty, toffee-like finish that drips down the sides. It is a smart make-ahead dessert, since the flavor deepens overnight. Serve thin slices on the dessert table, then toast leftovers in a skillet with a little butter for the kind of breakfast that makes houseguests want to stay another day.

You will need: 1 cup butter softened, 2 cups sugar, 4 eggs, 2 cups mashed sweet potato, 3 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1 teaspoon vanilla. Glaze: 4 tablespoons butter browned, 1 cup powdered sugar, 2 tablespoons milk.

How to make it: 1. Cream butter and sugar until fluffy. 2. Beat in eggs, sweet potato and vanilla. 3. Mix in the dry ingredients just until combined. 4. Bake in a greased Bundt pan at 325°F for 65 to 75 minutes. 5. Cool and unmold. 6. Whisk browned butter, sugar and milk and pour over the cake.

Bread Pudding With Vanilla Sauce

Bread pudding is the frugal hero of the soul food kitchen, turning yesterday’s bread into something rich enough for company. Cubes of day-old bread soak up a cinnamon custard, bake until puffed and golden on top and stay soft and creamy inside. A warm vanilla cream sauce poured over each serving makes it feel special without any alcohol, so the whole family can dig in. It is also a smart way to use leftover dinner rolls after the big meal, which means less waste and one more dessert for the weekend.

You will need: 8 cups day-old bread cubed, 4 eggs, 2 1/2 cups milk, 3/4 cup sugar, 4 tablespoons melted butter, 2 teaspoons vanilla, 1 teaspoon cinnamon, 1/2 cup raisins optional. Sauce: 1/2 cup butter, 1 cup sugar, 1/2 cup heavy cream, 2 teaspoons vanilla.

How to make it: 1. Place bread and raisins in a greased 9×13 dish. 2. Whisk eggs, milk, sugar, butter, vanilla and cinnamon and pour over. 3. Soak 20 minutes, pressing the bread down. 4. Bake at 350°F for 45 minutes until set. 5. Simmer the sauce ingredients 3 minutes. 6. Pour warm sauce over each serving.

Sweet Potato Pecan Cinnamon Rolls for Thanksgiving Morning

Thanksgiving morning deserves something special while the turkey roasts, and these rolls deliver. The dough borrows the warm spices of Patti LaBelle sweet potato pie, and mashed sweet potato goes right into it, making it extra soft and giving it a pretty golden color, while a buttery brown sugar and pecan filling bakes into gooey spirals. Make them the night before, let them rise slowly in the fridge, then bake while the coffee brews. A drizzle of cream cheese icing finishes the job, and the smell alone will get even the sleepiest teenagers out of bed early.

You will need: Dough: 1 cup mashed sweet potato, 3/4 cup warm milk, 1 packet yeast, 1/4 cup sugar, 4 tablespoons melted butter, 1 egg, 4 cups flour, 1 teaspoon salt. Filling: 1/2 cup soft butter, 3/4 cup brown sugar, 1 tablespoon cinnamon, 1 cup chopped pecans. Icing: 4 oz cream cheese, 1 cup powdered sugar, 2 tablespoons milk.

How to make it: 1. Mix the dough and knead 8 minutes. 2. Let rise 1 hour. 3. Roll to a rectangle, spread filling and roll up tightly. 4. Cut 12 rolls and place in a greased dish. 5. Rise 45 minutes or overnight in the fridge. 6. Bake at 350°F for 25 to 28 minutes and spread icing on warm rolls.