Daddy’s Sweet Potato Pie Recipe

TOTAL TIME: Prep: 30 min Bake: 50 min.

MAKES: 6-8 servings

READY IN: 1hr. 10 min.

Ingredients:

• 1/2 cup butter, softened

• 1/2 cup sugar

• 1/4 cup brown sugar

• 3 eggs, lightly beaten

• 3/4 cup evaporated milk

• 2 medium mashed sweet potatoes

• 1 teaspoon vanilla extract (or almond extract)

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon salt

• 1/4teaspoon lemon juice

• 1 unbaked pastry shell (9 inches)

 

Directions

1. In a bowl, cream butter and sugar and eggs; mix well. Add milk, sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into pie shell. Bake at 350° for 35-45 minutes or until a knife inserted near the center comes out clean. Remove the pie from the oven and allow to cool for at least 20 minutes before serving.
   
   Yield: 6-8 servings.

**For Maw Maw’s Sweet Potato Pie; add 1/8 teaspoon of Maw Maw’s Creole Seasoning to the sweet potato mixture. Bake according directions! It is so delicious!

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Maw Maw’s Red Beans & Rice

TOTAL TIME: Prep: 6- 8 hours Cook: 3-4 hours

MAKES: 10-12 servings

READY IN: 9-12 hours

Ingredients:

• 1 pound dry kidney beans

• 1/4 cup vegetable oil (olive oil)

• 2 large onions, chopped

• 1 large green bell pepper, chopped

• 4 cloves  minced garlic

• 2 stalks celery, chopped

• 8 cups water

• 2 tablespoons Maw Maw’s Creole Seasoning

• 1 pound andouille sausage, sliced

• 4 cups water

• 2 cups long grain white rice

Directions

Rinse beans, and then soak in a large pot of water 6-8 hours or overnight. Rinse beans, and transfer to a large pot with 8 cups water.

Heat a skillet over medium-high heat add oil; sauté the sausage in the skillet. Remove sausage from the skillet with a slotted spoon and transfer to the pot of beans. Reserve drippings. Add onion, green pepper, and garlic to the drippings; cook and stir until tender, about 5 minutes. Transfer everything from the skillet to the pot.

Add the Maw Maw’s Creole Seasoning (add more if you’d like). Bring to a boil, and then reduce heat to medium-low. Simmer for 4 1/2 – 6 hours. Stir the beans occasionally to prevent scorching on the bottom of the pot. Add about 1 cup of water (or more as desired) toward the end of cooking if the mixture appears too thick or dry.

Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes (or cook in a rice cooker-follow rice cooker’s direction). Serve beans over cooked white rice.

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Crawfish Cornbread

TOTAL TIME: Prep: 15 min. Cook 55 min.

MAKES: 6-8 servings

READY IN: 1 h 20 m

Ingredients:

• 1 cup yellow cornmeal

• 1 teaspoon baking soda

• 1 teaspoon salt

• 2 eggs

• 1 onion, chopped

• 1 green bell pepper, chopped

• 1 (4 ounce) jar diced pimentos, drained

• 1/3 cup vegetable oil 

• 1 cup shredded Cheddar cheese

• 1 (15 ounce) can cream-style corn

• 1/3 cup chopped jalapeno pepper

• 1 pound peeled crawfish tails

• 2 tablespoons Maw Maw’s Creole Seasoning (or more to taste)

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

2. Stir together cornmeal, baking soda, and salt in a large bowl. In another bowl, beat together the eggs, onion, green pepper, pimentos, vegetable oil, Cheddar cheese, cream-style corn, jalapeno pepper, crawfish tails, Maw Maw’s Creole Seasoning until mixture is well combined. Pour the crawfish mixture into the cornmeal mixture, and stir together. Pour the mixture into the prepared baking dish.

3. Bake in the preheated oven until the cornbread is lightly golden brown, and a toothpick inserted into the center comes out clean, about 55 minutes. Allow to rest for about 10 minutes before serving.