Sweet Potato Contest Winning Recipes

Sweet Potato Contest Winners were announced at the recent Sweet Potato Festival Banquet in Vardaman.

Mayor’s Cup winner for overall best recipe went to Mary Keyser, Calhoun City, for her Sweet Potato Tube Cake.

Mrs. Keyser also won three other 1st place awards. Her Sweet Potato Pecan Cobber won in the miscellaneous dessert division. Her Twice Baked Sweet Potatoes won in the miscellaneous division, and she won first in low calorie for her Sweet Potato and Raisin Salad.

Cindy Ward, of Vardaman, took first place in the pie division with Nee-Nee’s Sweet Potato Pie.

Harlie Hollis won the children’s division with Harlie’s Sweet Potatoes Brownies.

The top cake award went to Melissa Edmondson for her Sweet Potato Cake.

In the men’s division, Karsunn Moore won first place for Spicy Sweet Potato Chicken Chili. 

Sweet Potato Tube Cake

(Mary Keyser)

Mayor’s Cup Winner 

2 cups all-purpose flour

1/2 teaspoon ground cloves

1/2 teaspoon pumpkin pie spice

1 cup canola oil

1/2 teaspoon salt

2 cups cooked, pureed sweet potato

2 teaspoons ground cinnamon

4 medium eggs

2 teaspoons baking soda

2 teaspoons baking powder

2 cups brown sugar

Preheat oven to 350°. Combine all cake ingredients. Mix well. Pour batter into a greased and floured tube pan. Bake for 45 minutes or until a toothpick inserted comes out clean. Cool completely.

Icing

1-1/2 cuts softened butter

8  oz. package cream cheese

1 lb. box powdered sugar

1 teaspoon vanilla

1/8 teaspoon pumpkin pie spice

Mix icing ingredients and spread on cooked cake.

Nee-Nee’s Sweet Potato Pie

(Cindy Ward)

3 cups cooked sweet potatoes

1 1/2 cups sugar

1 stick margarine, softened

2 tsp. vanilla

3 large eggs

1 can Eagle Brand milk

2 regular pie shells

Dash of cinnamon

While potatoes are still warm use mixer to blend in margarine until smooth. Add other ingredients and blend until smooth. Pour into pie shells and bake at 350° for 45 minutes-1 hour.

Sweet Potato Pecan Cobbler

(Mary Keyser)

1 1/8 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

3/4 cup brown sugar

1 tsp. cinnamon

1 tsp. pumpkin pie spice

1/2 cup cooked, pureed sweet potato

1/4 cup milk or cream

1/4 cup butter, melted

1 1/2 tsp. vanilla

Topping:

1 cup brown sugar

1/4 cup chopped pecans

1 1/2 cups very hot water

Preheat oven to 350°. In medium bowl, mix together flour, baking powder, salt, brown sugar and spices. Set aside. In separate bowl, stir together sweet potato, milk, butter and vanilla. Pour wet ingredients into dry ingredients and mix together until well-blended. Pour into an 8” baking dish. In another bow, stir brown sugar and pecans together. Spread over batter. .Pour water over everything without stirring, and bake for 40 minutes, or until middle is set. Cool about 10 minutes before serving.

Harlie’s Sweet Potato Brownies

(Harlie Hollis)

2 sticks of butter

1 cups shredded sweet potatoes

3 cups sugar

12 oz. chocolate chips

1/2 cup of flour

4 eggs

 Melt butter and sugar together. Then add chocolate chips and flour. Stir well, then add sweet potatoes and eggs. Cook on 300° for 60 minutes.

Sweet Potato Cake

(Melissa Edmondson)

#1: 1-1/2 cups oil (or unsweetened applesauce)

2 cups sugar

3 eggs

#2: 2 cups flour

1 tsp. baking soda

1 1/2 tsp. baking powder

1/2 tsp. salt

1 tsp. cinnamon

#3: 2 cups grated sweet potatoes

1 cup shredded sweetened coconut

1 cup chopped nuts

1 tsp. vanilla

1 cup Dole crushed pineapple (not drained) (use the pineapple in juice, not syrup)

Cream Cheese frosting:

1 cup butter (softened)

16 oz. cream cheese (softened)

2 tsp. vanilla

2 lbs. powdered sugar

Top with toasted pecans

Preheat oven to 350°. Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients. Pour into two lightly greased cake pans. (Cake is very moist, cutting parchment paper for bottom of pans will ensure they don’t stick.) Bake 40-50 minutes. Look for inserted toothpick to come out clean. Let cakes cool 10 minutes in pan, then remove to cooling rack. Cool completely. Frosting: Beat butter and cream cheese until nice and fluffy. Add in vanilla and powdered sugar and beat until nice and smooth. Invert cake onto cake plate or stand. Apply generous dollop of frosting and spread. Gently place second cake layer on top and continue frosting. Refrigerate an hour before serving for best results.

Twice Baked Sweet Potatoes

(Mary Keyser)

1 large sweet potato

2 Tbsp. sour cream

2 Tbsp. shredded co-jack cheese

2 Tbsp. barbecue sauce

6 slices fried bacon, crumbled

Salt and pepper to taste

(Additional) 2 Tbsp. shredded co-jack cheese

Preheat oven to 375°. Wash sweet potato with water. Pat dry. Wrap sweet potato in aluminum foil. Place on baking sheet and bake in oven for 1-1/2 hours or until cooked. Remove from oven, unwrap foil and cut sweet potato in half, length-ways. Increase oven temperature to 425°. Scoop out cooked sweet potato, leaving a 1/4” layer in the potato shells. Spray baking sheet with cooking spray. Place potato shells on baking sheet and bake 5-10 minutes. While shells are baking, combine pureed sweet potato, sour cream, 2 Tbsp. cheese, barbecue sauce, bacon and seasonings. Mix well. Remove potato shells from oven. Spoon filling into shells. Sprinkle each potato half with one Tbsp. cheese. Return to oven and bake five minutes, or until cheese is melted.

 Spicy Sweet Potato Chicken Chili

(Karsunn Moore)

2-15.5 oz. cans white chili beans

1-10.5 oz. can cream of chicken condensed soup

1-10 oz. can Rotel tomatoes with chiles

1-14 oz. can chicken broth

1-16 oz. jar salsa verde

4 medium skinless, boneless breasts (cooked, diced or shredded)

1-2 medium sweet potatoes, peeled and diced (about 1/2” cubes)

3 Tbsp. jalapenos

In large stock or crock pot, add 1 1/2 cans chili beans. Use for to mash remaining beans before adding to pot. Add remaining ingredients. Bring to a boil. Reduce heat and simmer 15-20 minutes. (If cooking in crockpot, cook on low 3-4 hours.) Optional: Top with sour cream, onions, cilantro, jalapenos, cheese, tortilla strips, etc.

Sweet Potato and Raisin Salad

(Mary Keyser)

2/3 cup raisins

2 1/2 cups grated, raw sweet potato

20 oz. can crushed pineapple (drained)

1/3 cup mayonnaise

1 Tbsp. lemon juice

1/4 tsp. salt

1 Tbsp. brown sugar

Toss raisins, sweet potato and pineapple together. Set aside. In separate bowl, stir together mayonnaise, lemon juice, salt and brown sugar. Add to sweet potato mixture, and toss together until well blended. Refrigerate until ready to serve.