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.