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.