Winning recipes from Vardaman Sweet Potato Festival
The following are the winning recipes from this year’s Sweet Potato Festival Original Recipe Contest.
1st Place Pie
Sweet Potato Granola Pie
Shirley Riley Water Valley
Topping:
1 egg
3 Tbsp dark corn syrup
3 Tbsp packed brown sugar
1 Tbsp butter
1 Tbsp maple flavor
1 cup granola
In a small bowl combine egg, corn syrup, brown sugar, butter, and maple flavor, mix well. Stir in pecans. Set aside.
Pie:
1-1/2 cups cooked mashed sweet potatoes
1/4 cup butter
1 can sweetened condensed milk
1 tsp grated orange zest
1 tsp vanilla extract
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp allspice
1/4 tsp kosher salt
2 eggs
9-inch unbaked pastry shell
Preheat oven 350 degrees. In a large bowl, beat sweet potatoes with butter until smooth, add condensed milk, orange zest, nutmeg, cinnamon, salt, vanilla, and eggs, mix well. Pour into pastry crust, bake for 30 minutes, remove from oven and add topping evenly over pie, bake for another 20 to 25 minutes or until golden brown. Cool.
Garnish with whipped topping and granola
2nd Place Pie
Southern Sweet Potato Pecan Pie
Peggy Whiteside, Water Valley
1/2 package refrigerated pie crust
1 Tbsp powdered sugar
4 large eggs
1-1/2 cups firmly packed brown sugar
1/2 cup butter, melted and cooled
1/2 cup corn syrup
1/2 cup chopped pecans
2 Tbsp flour
2 Tbsp milk
2 tsp vanilla
1-1/2 cups pecan halves
1 cup cooked and mashed sweet potatoes
Preheat oven to 350°. Fit pie crust into 10 inch cast iron skillet, sprinkle pie crust with powdered sugar. Whisk eggs in a large bowl until foamy, whisk in brown sugar and next 6 ingredients, add sweet potatoes. Pour mixture into pie crust and top with pecan halves. Bake at 350° for 30 minutes, reduce heat to 300° and bake 30 more minutes.
3rd Place Pie
Sweet Potato Streusel Pie
Mary Keyser, Calhoun City
Filling:
1-1/2 cups cooked, pureed sweet potato
1/2 cup dark brown sugar, packed
2 Tbsp Karo syrup
1 cup Pet milk
3 medium eggs, slightly beaten
1 tsp ground cinnamon
3/4 tsp pumpkin pie spice
Crust:
1-9 inch deep dish pie crust, frozen or homemade
Streusel:
1/4 cup dark brown sugar, packed
2 Tbsp self-rising flour
2 Tbsp butter
1/4 tsp pumpkin pie spice
1/2 cup chopped pecans
Preheat oven to 425°. In large bowl, mix filling ingredients together until smooth. Pour into pie crust. Place pie on cookie sheet and bake for 15 minutes. Reduce oven temperature to 350°; bake for 20 more minutes. While pie is baking, in small bowl, mix streusel ingredients. Sprinkle streusel over pie. Bake 10-15 minutes more, or until knife inserted in center comes out clean and streusel is lightly browned. Cool completely. Store in refrigerator.
1st Place Cake
Sweet Potato Strawberry Chocolate Cake
Peggy Whiteside, Water Valley
Cake:
1 cup unsweetened cocoa
1-1/2 cups boiling water
3 cups plain flour
1 tsp baking soda
1/2 tsp salt
1-1/2 cups unsalted butter, softened
2-1/4 cups sugar
4 large eggs
2 tsp vanilla
2 cups grated sweet potatoes
Grease and flour three 9 inch cake pans.
Whisk cocoa and boiling water until smooth. Cool. Combine flour, baking soda, and salt in bowl. In large mixing bowl, beat butter until creamy. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating after each. Add vanilla. Slowly beat in cocoa mixture until smooth. Stir in grated sweet potatoes. Pour into prepared pans. Bake at 350° for 25-30 minutes or until done. Cool in pans 15 minutes. Cool completely on wire racks.
Chocolate Frosting:
6 large egg yolks, room temperature
1-1/4 cups sugar
1/2 cup water
2 cups unsalted butter, softened
8 oz unsweetened chocolate squares, melted and slightly cooled
6 oz semi-sweet chocolate squares, melted and slightly cooled
2 tsp vanilla
Pinch salt
Sliced strawberries
Beat yolks in large bowl at medium speed until thick and lemon colored, 5 minutes. Combine sugar and water in small saucepan. Bring to a boil over medium heat. Boil to 230° on a candy thermometer. With mixer on high speed, gradually add syrup to yolks in slow steady stream. Beat until thick and pale yellow, 3 to 5 minutes. Stir softened butter with wooden spoon. With mixer on high speed, add butter, 1/2 cup at a time into egg mixture. Beat until smooth and creamy. Slowly beat in chocolates. Beat in vanilla and salt until smooth. Spread frosting on first layer. Put a layer of sliced strawberries. Repeat with second layer and sliced strawberries. Frost top and sides. Pipe a decorative border around top of cake.
Ganache Topping:
3 oz. semi-sweet chocolate squares, finely chopped
1/3 cup whipping cream
Place chocolate in small bowl. Bring cream to a boil in small saucepan, immediately pour over chocolate. Let set 3 minutes. Stir until smooth. Let stand 10 minutes more until thickened. Carefully pour ganache over center of top of cake and quickly smooth over top with spatula just to decorative border.
You can use a vegetable peeler and make chocolate shavings to go on sides of cake. Decorate with chocolate leaves and chocolate covered strawberries.
2nd Place Cake
Walnut Cream Filled Sweet Potato Roll
Shirley Riley Water Valley
Cake:
4 large eggs (separated)
1/4 cup firmly packed light brown sugar
1/2 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp allspice
1/2 cup cooked mashed sweet potato
1/4 cup granulated sugar
Filling:
1 (8-oz) package cream cheese (room temperature)
1 cup mascarpone cheese
1 cup powdered sugar
1 tsp vanilla extract
1/4 tsp allspice
1/2 tsp ground cinnamon
1/4 teaspoon ground nutmeg
1/8 tsp salt
1/2 cup walnuts (coarsely chopped)
1/2 cup heavy whipping cream
Garnish: Chocolate drizzle, Whipped cream, Walnut halves
Preheat oven 350°.
Cake:
Line a 12×17 inch baking pan with parchment paper and coat lightly with cooking spray. Using a mixer with the whisk attachment; beat the egg yolks on medium-high speed about 2 minutes, until thick and frothy.
Add the brown sugar and mix for about 1 minute longer. In a separate bowl, stir together the flour, baking powder, baking soda, salt, and spices. Add the dry ingredients to the egg yolk mixture. Add the sweet potato and mix on low speed until combined. In a medium bowl, using a mixer with the whisk attachment, whip the egg whites on high 1 to 2 minutes until soft peaks form. Add the granulated sugar in small amounts beating on high speed after each addition until incorporated. Fold the egg whites into the cake batter. Spread the batter evenly in the prepared baking pan and smooth carefully.
Bake for 15-20 minutes until the cake is golden brown and springs back when touched lightly. Allow cake to cool for 15 minutes.
Filling:
Using an electric mixer with the paddle attachment, beat the cream cheese on medium until creamy, add the mascarpone cheese and beat until incorporated. Add the powdered sugar, vanilla, spices, and salt. Beat about 1 minute longer, stir in nuts. In a separate bowl, whip the cream using a whisk attachment on high for 1-2 minutes, until soft peaks form. Fold the whipped cream in the cream cheese mixture.
Remove the cake from the pan without peeling off the parchment paper, top with the cake filling. Begin to peel the cake away from the parchment paper as you roll the cake up, starting at the short end closest to you. When the cake is rolled, set it up on a rectangular serving plate. (Can be kept in the refrigerator up to 2 days.)
Garnish and serve with caramel sauce and whipped cream.
3rd Place Cake
Sweet Potato Apple Spice Cake
Cathy Dauzat,Vardaman
1 box spice cake mix
2 Tbsp oil
2 eggs
1 cup nuts, chopped
1 cup raisins
1 cup apple pie filling
1/2 cup cream sweet potatoes
Mix eggs and oil together. Add cake mix, nuts, raisins, apple pie filling and cream sweet potatoes. Mix all ingredients together well. Bake in bundt cake pan which has been sprayed with vegetable spray. Bake for 50 minutes at 350°.
1st Place Misc.
Dulce de Leche
Sweet Potato Cream Pie
Shirley Riley Water Valley
1 graham cracker crust
1 can dulce de leche
1 (8 oz) package cream cheese
1/2 cup powdered sugar
1/4 tsp allspice
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp salt
1 cup cooked mashed sweet potato
1 cup whipped topping or cool whip
Garnish with whipped topping and caramel sauce.
Pour dulce de leche in bottom of graham cracker crust.
Using a mixer fitted with the paddle attachment beat cream cheese on medium until creamy; add powdered sugar, spices and salt. Beat in sweet potatoes until combined. Then fold the whipped topping into the cream cheese mixture. Garnish with whipped topping and caramel sauce. Refrigerate for at least two hours before slicing.
2nd Place Misc.
Janma’s Sweet Potato Jackpot
Jan Cook, Vardaman
16 oz unsalted dry roasted peanuts
16 oz dry roasted peanuts – salted
12 oz semi-sweet chocolate chips
4 oz sweetened German chocolate
2 – 24 oz packages white almond bar
2 medium sweet potatoes – baked
1 jar caramel ice cream topping
Directions: Put ingredients (except sweet potatoes and caramel ice cream topping) into a 5 quart crockpot in exact order as listed. Cover and cook on lowest setting for 3 hours. Do not remove lid! While this is cooking, bake 2 medium sweet potatoes in oven on low heat until soft, set aside. After 3 hours, turn off crockpot and allow to cool slightly. Mixture will not be melted, but soft.
Mix thoroughly and drop by teaspoon size cookie dropper or teaspoon onto wax paper. Spoon a teaspoon of baked sweet potatoes, drizzled with caramel ice cream topping on top of the candy. Add another teaspoon of peanut/chocolate mixture on top of the sweet potato/caramel, making a “sandwich”. Let cool thoroughly. Makes approximately 50-75 pieces, depending on how large you make the pieces.
This candy reminds me of Goo-Goo Clusters, but with sweet potatoes rather than the white center of the Goo-Goo Clusters.
3rd Place Misc.
Mississippi Sweet Potato Sin
Ann Langston, Calhoun City
1 cup raw sweet potato, diced
16 oz sour cream
8 oz cream cheese, softened
2 cups cheddar cheese, shredded
1/2 cup ham, chopped
1 green onion, chopped
1/4 tsp Tabasco sauce
1 tsp Worcestershire
Sprinkle small amount: salt, pepper, cayenne pepper, garlic powder to taste
French bread loaf
Partially boil the diced sweet potatoes; let cool.
In a mixing bowl, combine all ingredients, except French bread; stirring until well blended.
Cut a thin slice from top of bread loaf; set slice aside. Using a gentle sawing motion, cut vertically to, but not through, bottom of the loaf, 1/2 inch from the edge, to cut center of bread. Lift out center of loaf. Fill hollowed bread loaf with the dip. Wrap loaf with foil.
Bake dip at 350° for 1 hour. Serve with reserved bread cubes, crackers, or potato chips.
1st Place Low Cal
Simply Delicious Cheesecake Bars
Marianne Caradine, Vardaman
9 whole reduced fat cinnamon graham crackers
3 Tsbp butter
16 oz fat-free cream cheese
1 cup sugar
2 cups fat-free sour cream, divided
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
3 large eggs
1 cup cooked, mashed sweet potatoes
Preheat oven to 325°. Coat 9 x 13 inch baking pan with cooking spray. Grind graham crackers until fine and place in a small bowl.
Melt butter and pour over crumbs and mix with a fork until completely moistened. Press crumbs evenly in bottom of prepared pan. Place in refrigerator while preparing sweet potato filling.
Beat cream cheese until smooth. Add sugar and mix until well blended. Mix in 1 cup sour cream until just combined. Add cinnamon, nutmeg, cloves and ginger. Add remaining sour cream and mix until just combined. Slowly beat in each egg, one at a time, and mix in sweet potatoes.
Pour sweet potato mixture into prepared pan and spread evenly throughout, smoothing the top.
Bake until set at the edges, about 30 minutes. (Center will be a bit loose.) Cool completely and refrigerate overnight before cutting into bars.
Serves 18. 140 calories each.
2nd Place Low Cal
Low-fat Sweet Potato Dip
Mary Keyser, Calhoun City
16 oz low-fat sour cream
1 envelope Knorr’s vegetable soup mix
1 can sliced water chestnuts, chopped
1/2 cup cooked, pureed sweet potatoes
1/4 tsp Mrs. Dash (southwest chipotle flavor)
Directions:
Mix all ingredients together. Chill in refrigerator overnight. Serve with raw vegetables or low-fat chips.
3rd Place Low Cal
Sugar Free Maple Sweet Potato Cobbler
Peggy Whiteside, Water Valley
Melt 1/2 stick butter in 8 x 8 dish.
Mix:
1/2 cup self rising flour
1/2 cup milk
1/4 cup Splenda
Pour over melted butter.
Mix:
1 cup cooked sliced sweet potatoes
3/4 cup sugar free maple syrup
3/4 cup water
1 tsp vanilla
Pour over batter. Do not stir. Bake at 350° for 35 – 40 minutes or until done.
1st Place Misc Desserts
Caramel Sweet Potato Bread Pudding
Peggy Whiteside, Water Valley
1-1/2 cups cooked sweet potatoes
1/2 cup brown sugar
2 tsp vanilla
1/2 stick butter
1/2 tsp salt
3 eggs
1 cup heavy cream
1/2 loaf French Bread (cubed)
1 cup caramel topping
1 cup chopped pecans
Combine all ingredients except bread, caramel topping and pecans.
In a 8-inch square pan place cubed bread. Slowly pour 1st ingredients over bread. Let sit a few minutes. Stir.
Mix caramel topping and pecans. Drizzle over pudding. Bake 40 minutes at 325°. This can be doubled.
2nd Place
Misc Desserts
Larger-than-Life Sweet Potato Dream Cheesecake
Shirley Riley Water Valley
Ginger Crust:
2 cups crushed gingersnap cookies
1 stick unsalted butter
1/4 cup sugar
1 Tbsp ground cinnamon
Cheesecake:
3 (8 oz) packages cream cheese (room temperature)
1 1/3 cups sugar
3 large eggs
1 tsp vanilla extract
1 1/2 cups cooked mashed sweet potato
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
Topping:
1 cup pecans (toasted and coarsely chopped)
1/2 cup firmly packed light brown sugar
3/4 cup heavy whipping cream
1 Tbsp unsalted butter
1 Tbsp vanilla extract
1/4 tsp salt
Preheat oven to 350°.
Crust: Coat a 10 inch springform pan with cooking spray. In a large bowl, stir together the crushed gingersnaps with the melted butter, sugar and cinnamon. Press the gingersnap mixture in the bottom of the prepared pan.
Using an electric mixer fitted with the paddle attachment beat the cream cheese on medium-high speed for about 1 minute. Add the sugar and beat for another minute. Add the eggs, one at a time, beating on medium-high for 20 seconds after each addition. Add the vanilla, sweet potato, and spices, beat for one more minute, just until incorporated. Pour the filling over the crust. Bake for about 1 hour, until the filling is set and golden brown on top. Cool the cheesecake on a rack about 30 minutes.
Topping: Stir together the brown sugar, cream, and butter in a saucepan over medium heat, boil the mixture about 1-1/2 minutes, watch closely; adjust heat to make sure it does not boil over. Do not stir. Remove the pan from the heat and stir in vanilla, salt and pecans. Cool for 15 minutes and pour over top of cooled cheesecake.
3rd Place
Misc Desserts
Sweet Potato Parfait
Tink Massey, Bruce
1 envelope gelatin unflavored (2 1/4 tsp)
1/4 cup water
1 1/2 cups mashed sweet potatoes
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/8 tsp salt
1 (8 oz) whipped topping
1 (8 oz) French vanilla whipped topping
20 gingersnap cookies crushed
Sprinkle gelatin over water, in medium sauce pan. Bring to simmer to dissolve gelatin.
Whisk gelatin mixture with sweet potatoes, brown sugar, spices and salt. Fold in whipped topping.
Using 6 – 8 ounce glasses spoon 1/4 cup potato mixture into bottom of each glass. Sprinkle with cookies and top with French vanilla whipped topping. Repeat layers ending with whipped topping.
1st Place Men’s
Sweet Potato Spice Frosted Snack Bars
Joe Goforth, Derma
1 package spice cake mix
2 cups baked sweet potato, mashed
1 cup mayonnaise
3 eggs
1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
2 Tbsp milk
1 tsp vanilla
1 package (16 oz) powdered sugar
Chopped pecans (optional)
Heat oven to 350°. Grease 13 x 9 inch baking pan, set aside. Beat cake mix, sweet potato, mayonnaise and eggs in large bowl with electric mixer on medium speed until well blended. Pour into prepared pan.
Bake 32 to 35 minutes or until wooden toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
Beat cream cheese, butter, milk and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually add sugar beating after each addition until well blended. Spread over cooled cake. Sprinkle with pecan pieces. Cut into pieces to serve.
Store any leftovers in refrigerator.
2nd Place Men’s
Sweet Potato Cheese Bake
Terry Dauzat, Vardaman
1/2 cup mayonnaise
8 oz package cream cheese
2 cups sharp cheddar cheese, grated
2 green onions, chopped
6 Ritz style crackers, crushed
8 slices bacon, cooked and crumbled or 1/2 cup “real” bacon bits
1/2 cup of any Captain Rodney’s glaze
1/2 cup sweet potatoes, grated
Mix mayonnaise, cream cheese, grated sweet potatoes, cheddar cheese, and onions until blended. Place in pie pan. Top with crackers and bake at 350° for 15 minutes. Top with bacon and Captain Rodney’s glaze. Serve with crackers.
