Thank you for a wonderful afternoon. Full of fine, and I mean fine, food, music, company. I apologize for the late reply. Dazed and confused by the effects of feasting two days in a row, I guess. What a downer. The pecan pie. The crayfish. The BBQ shrimp. And on and on.....I still remember some of the dishes. Oh, the beans.....and okra...soooo good. It's even lovely straight out of the 'fridge.

I'm just getting around to submitting my Sweet Potato Pie recipe.

The recipe for the filling was adapted from this recipe:

Aunt Nola’s Sweet Potato Casserole

1 large can mashed sweet potatoes (I used fresh sweet potatoes that I cooked in the microwave, maybe a pound.)
2 eggs
1 stick melted oleo (I used butter)
¾ cup sugar
1 teaspoon vanilla
Dash of salt
(I added about 1/2 tsp. of Cinnamon and 1/4 tsp. of fresh ground nutmeg.)

Mix ingredients well, in order Pour into casserole dish. Make topping.

1 cup brown sugar
1/3 cup flour
1/3 stick melted oleo (I used butter)
1 cup pecans

Mix well
Spread over casserole

Bake @ 350 degrees for 35 minutes (or until solid and bubbly)


I put the above sweet potato mixture in a pre-baked pie shell and topped with the pecan topping. I baked the pie @ 375 degrees for about 50 minutes.

Elaine Sutherland's Pie Crust

2 cups flour
1 tsp. baking powder
1 tsp. salt
1/2 cup butter
1/2 cup butter flavored Crisco
4 - 5 TBL cold milk (I used 4 and it was too much. Start with less.)

Stir dry ingredients together by hand or in a food processor. Cut in butter and Crisco until the size of small peas. Add a small amound of milk and stir or pulse until it starts to form a ball. Place in plastic wrap or wax paper and chill for about 30 minutes. This makes a generous amount of crust. It will be great for a large deep dish pie crust. Use less, perhaps about a cup for a 9" pie shell.