Local Recipes

Some of our Favorite Recipes from Senior's in the Lubbock Area


Mrs. Henderson’s Sweet Potato Pie


  • 2 Cups Cooked Sweet Potatoes
  • ½ Cup Butter
  • ¾ Cup Sugar
  • ½ Cup Milk
  • 2 Eggs
  • Pinch of Salt
  • Pinch of Allspice
  • Pinch of Ground Cloves
  • 1 Tsp. Nutmeg


Cook sweet potatoes until soft. Peel and mash until smooth.  In large bowl, beat eggs with sugar, salt, butter and spices.  Add mashed sweet potatoes and milk; mix well.  Turn into unbaked pastry shell.  Bake in preheated oven at 350 degrees for 1 hour and 5 minutes or until a knife inserted in center comes out clean.


Mrs. Reyna’s Empanadas De Camote – Sweet Potato Turnovers


  • 1 ¾ Cups Shortening
  • 4 Cups Flower
  • ¼ Cup Sugar
  • 1 tsp. Salt
  • 1 Egg
  • ½ Cup Water
  • 1 tbsp. Vinegar


  • 2 Lbs. Sweet Potatoes
  • 2 Sticks Cinnamon
  • ½ – 1 Cup Sugar to taste


For the dough: Knead the shortening into the flour, sugar and salt with your hands. Add in egg, water, and vinegar, mixing well. Form dough into a ball, wrap in plastic, and chill for one hour.
Meanwhile, wash sweet potatoes well, and cut into large chunks. Boil sweet potatoes with the cinnamon until the potatoes are easily pierced with a fork. Drain water from pot. Remove cinnamon sticks. After the sweet potatoes have cooked, peel, then puree with an electric hand mixer. Add in sugar, as desired.
Heat your oven to 350 degrees. Form the dough into 30 balls. Using a tortilla press or a rolling pin, flatten the dough into circles. Fill with 1 tablespoon of mashed sweet potatoes. Do not overfill. Fold dough over the filling to form a half circle. Pinch edges together. Place on an ungreased cookie sheet. When all empanadas are formed, crimp edges where empanadas are sealed with a fork. Bake for 20-25 minutes until browned.
This recipe makes 30 empanadas.


Ms. Jackie’s Corn


  • 2 Lbs. Whole Kernel Corn-Frozen
  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 1 Onion
  • 4 Strips of Bacon
  • 1 Stick of Butter
  • Salt & Pepper to taste


  • Fry the bacon crisp and set aside.
  • Add peppers and onion to bacon drippings and stir fry over medium heat.
  • Add butter and corn.
  • Sprinkle crumbled bacon on top when ready to serve.

This serves approximately 20 people.  Half the recipe for one family.


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