2 Cups flour
Pre-heat oven to 400 degrees. Lightly coat a metal sheet pan or iron skillet with butter or olive oil combine ingredients.
2-1/2tsp. Baking powder
1-1/2 Cups pie batter
Dough will be sticky. Generously flour your surface and coat the dough in it until you can pat it down to about an inch. knead it gently and then flatten it back out to about a 1-2 inch thickness.
Cut biscuits with a round cutter dipped in flour. A small glass works well too! Brush tops with melted butter or honey
and bake for 12 minutes. Enjoy hot
2 cups cake four
¼ cup sugar + ½ tsp. nutmeg + ½ tsp. vanilla (pure)
½ tsp. baking soda
2 tsp. baking powder
Mix all ingredients together, batter will be moist. I find it bakes better in two 8 or 9 inch cake rounds or a Bundt style cake pan. Grease and flour pan prior to adding cake mixture.
1 egg white
2 ½ cups Mamie & Makhi’s Sweet Potato Pie Batter
Pre-heat oven to 375. Bake cake for 35-40 min. Inserted toothpick should come out clean. Do not overcook.
2 to 2 ¼ cups pie batter
1 tsp. baking soda
1 ½ to 1-2/3 cups flour
1 tsp. baking powder
Mix together and add water by the tablespoon if needed to make thinner.
Pour onto hot lightly greased griddle and turn over when bubbles burst on top.
Add in walnuts or blueberries for extra flavor. i also sometimes add cinnamon and vanilla extract too!
1 egg white
3 tbsp water to thin as needed
2 cups powdered sugar
Soften butter and cream cheese then add sugar and blend until smooth.
4 oz unsalted butter
4 oz cream cheese
To make cup cakes just use cup liners and reduce the cooking time to 25 minutes.
You can also get creative and make cookies from this recipe! Enjoy and thanks for your patience.
My Grandmother Mamie Preston Porter migrated from Hattiesburg, Mississippi to Berkeley, California in 1947 and decided to stay.
She brought with her my father Murphy Preston and my aunt Edna Jean and all of her famous Mississippi recipes.
One that stood out was her famous Sweet Potato Pie.
Folks back home would ask her for it time and time again.
We have been enjoying this pie for four generations now and while we can’t share the recipe, we would love to share the pie! Enjoy.