HERE’S MORE WINNING SWEET POTATO RECIPES

AUTHOR: HARPER

HERE’S MORE WINNING SWEET POTATO RECIPES

Sweet potatoes are still plentiful on the market, so there is time to try more winning recipes from the cooking contest held during Vardaman’s annual Sweet Potato Festival.

Melissa Clanton, extension home economist, sent a copy of all the winning recipes from this year’s contest. Some of them have appeared in recent columns, and here are more winners:

SWEET POTATO TOFFEE SQUARES

Donna Williams – 1st Place – Miscellaneous Desserts

4 and 1/2 cups uncooked oats

1 cup brown sugar, firmly packed

3/4 cups butter or margarine, melted

1/2 cup corn syrup

1 tablespoon vanillla

1/2 teaspoon salt

2 to 3 cups cooked, mashed sweet potatoes

2 cups butterscotch morsels or caramel squares, melted

2/3 cup chopped nuts

Heat oven to 400 degrees. Grease 15×10-inch jelly-roll pan. In large mixing bowl, combine first 6 ingredients and mix well. Press firmly into prepared pan. Bake about 18 minutes or until mixture is brown and bubbly. Remove from oven. Cool. Spread sweet potatoes evenly over baked layer. Spread melted morsels over top; sprinkle with nuts. Cool completely. Cut into squares. Store, covered tightly, in cool dry place. Makes about 6 dozen.

SWEET POTATO GINGERBREAD CAKE ROLL

Ladonna Williams – 2nd Place – Miscellaneous Desserts

Vegetable cooking spray

3 eggs, separated

1 tablespoon butter, melted

1/2 cup light molasses

1 teaspoon vanilla extract

1/4 cup granulated sugar

1 cup all-purpose flour

3/4 teaspoon baking powder

3/4 teaspon baking soda

1/8 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ginger

3/4 cup finely grated, raw sweet potatoes

6 tablespoons powdered sugar

Spiced Creme Chantilly, recipe below

Pecan halves for garnish

Spray bottom and sides of 16x10x1 inch jelly-roll pan with cooking spray; line with waxed paper. Spray waxed paper and lightly dust with flour; set aside.

In large mixer bowl with mixer on high speed, beat egg yolks until thick. Stir in butter, molasses, and vanilla. In a small bowl, beat egg whites until foamy. Gradually add sugar, beating until stiff but not dry. Gently fold egg whites into yolk mixture. Combine flour and next six ingredients; gradually fold into egg mixture. Stir in sweet potatoes. Spread batter evenly in prepared pan. Bake at 340 degrees for 8 to 10 minutes. (Do not over-bake.) Sift powdered sugar onto a clean drying cloth. When cake is done, immediately loosen from sides of pan and turn cake onto sugared towel. Peel off waxed paper. Starting at narrow end, roll up cake and towel together; let cool completely on wire rack, seam-side down. Unroll cake; spread with half of Spiced Creme Chantilly; carefully re-roll cake only, without towel. Place on cake plate, seam-side down. Serve with remaining Spice Creme, which can be spread on all sides, using some to pipe a decorative design. Garnish with pecan halves. Refrigerate until serving time.

Spiced Creme Chantilly

1 and 1/2 cups heavy whipping cream

1/3 cup sifted powdered sugar

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/8 teaspoon ground cloves

Combine all ingredients in a medium bowl; beat until soft peaks form.

SWEET POTATO CHIFFON TARTS

Gayle Stafford – 3rd Place – Miscellaneous Desserts

1 envelope unflavored gelatin

3/4 cup light brown sugar, firmly packed

1/2 teaspoon salt

1 teaspoon cinnamon

3 eggs, separated

3/4 cup milk

1 and 1/4 cups cooked mashed sweet potatoes

1/3 cup sugar

12 baked tart shells

Whipped cream

Combine gelatin, brown sugar, salt, and cinnamon in saucepan. In small bowl, combine egg yolks and milk; stir into gelatin mixture. Cook, stirring constantly, until mixture comes to a boil. Remove from heat; add sweet potatoes. Chill mixture until it mounds slightly when dropped from a spoon. Test frequently for mounding stage.

In a medium bowl, beat egg whites until frothy; add sugar and beat until glossy and stiff peaks form. Fold sweet potato mixture into egg whites. Spoon into tart shells. Chill until firm. Serve topped with whipped cream. Pass Amber Caremmel to pour over top.

Amber Caramel Sauce

1 cup brown sugar, firmly packed

1/2 cup light corn syrup

1/2 cup water

1 teaspoon vanilla

Combine sugar, syrup, and water in small sauce pan and bring to a boil. Cook, uncovered, 5 minutes. Remove from heat; stir in vanilla. Serve warm or cold.

SOUTHERN SWEET POTATO CASSEROLE

Georgia Kyle – 1st Place – Miscellaneous

2 cups cooked sweet potatoes

1 cup sugar

1 cup evaporated milk

1 egg

1/2 cup coconut

1 teaspoon vanilla

1/2 teaspoon salt

In medium mixing bowl, beat potatoes with mixer until smooth. Add sugar, milk, egg, coconut, vanilla and salt; mix well. Pour into buttered 2-quart casserole. Add topping.

Topping

1 8-ounce bottle maraschino cherries (save juice)

1 cup sugar

2 tablespoons cornstarch

1 large can crushed pineapple, drained

Chop cherries. Combine sugar and cornstarch; mix well. Stir cherry juice into sugar mixture. Add pineapple and cherries. Spread over potato mixture. Bake at 450 degrees for 45 minutes.

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