Do you have a favorite sweet potato recipe featuring Louisiana yams? If so, here’s your chance to showcase your recipe and be a winner! The search for delicious sweet potato recipes is back and better than ever. The Louisiana Sweet Potato Commission, along with Louisiana Cookin’ Magazine, is hosting its 10th annual Sweet Rewards Recipe Contest for fresh, frozen and canned sweet potatoes.
All chefs are invited to enter their original recipes in the professional category. Recipes should include fresh, frozen or canned yams. There is no entry fee or limit of entries per individual. The contest organizers hope to show sweet potatoes’ versatility in a wide range of dishes. The contest will kick off January 1 with final entries being due June 1, 2014. One overall grand prize winner will be awarded $1,000. Additional winners from each of the categories will receive $500.
Finalists’ recipes will be prepared by culinary students from the Louisiana Culinary Institute in Baton Rouge, which will also serve as the new location for the contest. A respected panel of food-industry professionals will judge recipes based on overall flavor, texture, visual appeal and creativity.
In addition to the Louisiana Sweet Potato Commission and Louisiana Cooking Magazine, Bruce Foods and Alexia Foods will sponsor the 10th annual Sweet Rewards contest.
The 2013 Sweet Rewards contest grand prize was awarded to Harvey Morris of Chicago, Illinois for his “Sweet Potato Bacon Biscuits.” Susan Mason, from Des Moines, Iowa, placed first in the appetizer category with her “Baby Batata Burritos” recipe. In the side dish category, Robert McNeill, from Surfside Beach, South Carolina, won first place for his recipe for “Sweet Potato Cakes with Pepper Jelly Drizzle.” Kim Pham, from Baton Rouge, Louisiana, won first place in the main dish category with a “Vietnamese Curry Chicken.” Valonda Seward, from Coarsegold, California, won first place in the dessert category for her “Spiced Sweet Potato Sandwich Cookies with Caramel Infused Cream Filling.” Amiee Deitz, from Tualatin, Oregon, placed first in the professional category with “Sweet Potato Cake with Honey Swiss Buttercream.”
Since a biscuit was the winner, I wanted to share with you my trim & terrific Sweet Potato Cornmeal Biscuit
Winners’ names and recipes are featured in Louisiana Cookin’ Magazine’s November and December issue, as well as on their website.
The Louisiana Sweet Potato Commission aims to promote the consumption of Louisiana sweet potatoes by educating consumers on the root’s nutritional value and versatility in unique, delicious recipes. Free recipes and nutritional information are available on the Louisiana Sweet Potato Commission’s website at http://www.sweetpotato.org and on the Commission’s Facebook fan page at http://www.facebook.com/louisianayams.
For detailed contest rules, tips on cooking with sweet potatoes and additional information about Louisiana sweet potatoes, log on to www.sweetpotato.org.
2013 Sweet Rewards Recipe Contest Grand Prize Winner
Makes 4 Servings
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon dark brown sugar
1 teaspoon kosher salt
3/4 teaspoon cream of tartar
1/4 teaspoon cayenne pepper
1/3 cup butter
1 cup cheddar cheese, shredded
1 cup whole milk
1/2 cup sweet potato, cooked and mashed
4 slices cooked bacon, coarsely chopped
1. Preheat oven to 450°. Line a large baking sheet with parchment paper and reserve.
2. In large bowl, combine flour, baking powder, brown sugar, kosher salt, cream of tartar, and cayenne pepper. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in cheddar cheese and bacon. Make a well in the center of flour mixture.
3. In small bowl, combine milk and sweet potato. Add sweet potato mixture to flour mixture. Using a fork, stir just until combined. Turn out dough onto a well-floured surface. Knead gently for 12 strokes. Roll dough to a 3/4-inch thick rectangle. Cut into 8 square pieces.
4. On reserved baking sheet, place biscuits one inch apart. Bake until lightly browned, 12 minutes. Serve warm with honey-butter or fruit preserves.