2016 Recipe Contest Winners

Penny Taylor of Apex, NC receiving her Prize Pack from the Kornegay Family.

Sweet Potato Crunch

SP Crunch

1st Place Winner
Penny Taylor
Apex, NC


  • 3 cups cooked mashed sweet potatoes
  • 1 cup of white sugar
  • 2 eggs well beaten
  • 1/2 tsp salt
  • 1 tsp sherry flavoring
  • 1 tsp butter flavoring
  • 1/3 stick butter
  • 1/2 cup of milkTopping:
  • 1/3 cup flour
  • 1 cup of brown sugar
  • 1 stick butter
  • 1 cup chopped pecans


  • Mix all ingredients.
  • In a separate bowl, mix the topping ingredients
  • Spoon topping mixture onto casserole
  • Bake at 350 for 40 minutes
Bacon Sweet Potato Hash

SP Hash

2nd Place Winner
Kristianna Conjar
Harrisburg, PA


  • Maple and Bacon Sweet Potato Hash
  • 2 cups diced sweet potatoes (cubes) (usually 2 large potatoes or 4 small)
  • 2 tbsp olive oil
  • 1 large onion finally chopped (diced into small pieces)
  • 1/2 cup extra crispy bacon (chopped finely) (about 10 slices)
  • 1/2 cup pure maple syrup
  • dash of salt
  • dash of pepper


1. Place uncooked bacon slices on a microwave safe plate and  microwave for approximately 2 minutes on high.
2. Remove from microwave and drain on paper towels.
3. Dice 2 cups of sweet potatoes.
4. Place in microwave safe bowl with a 1/4 cup water and microwave on high 8-10 min or until slightly soft.
5. Heat a skillet  with 2 tbsp olive oil
6. While microwaving potatoes, finely dice onion and place in pan.
7. Saute onions until slightly brown and soft.
8.  Add cooked, crumbled bacon and 1/2 cup maple syrup.
9. Turn heat to low and let simmer till slightly thick.
10.  Add sweet potatoes and cook until soft.
11. Add salt and pepper to taste and serve


NC Yam Casserole

NC Yam Casserole

3rd Place Winner
Amy Morgan
Princeton, NC


  • 6 cups cooked & mashed sweet potatoes
  • ½ cup sugar
  • 2 eggs
  • ¼ cup milk
  • ½ stick butter (melted)
  • 1-teaspoon vanilla
  • 1-teaspoon cinnamon
  • ½ teaspoon salt


1.Mix all the above ingredients together in a large mixing bowl until well blended.
2. Pour into a 2 qt. buttered baking dish.
3. Sprinkle with topping.
4. Bake at 350° for 30 minutes.

Topping Ingredients

  • ½ stick butter (melted)
  • 1-cup brown sugar
  • ½ cup self-rising flour
  • 1-cup pecans (chopped)


1. Melt butter and stir in the brown sugar.
2. Add self-rising flour and mix well.
3. Stir in pecans and mix until crumbly.
4. Sprinkle over sweet potato mixture and bake.

More Favorite Recipes!

Ms. Susie's Sweet As Candy Sweet Potatoes

sliced white bowl


  • 3-5 medium sized sweet potatoes
  •  ½ sticks of butter (1 stick)
  • 1 C sugar (*1/2 C)
  • ¼ C water


  • Preheat oven to 350 º
  • Peel and slice sweet potatoes into ¼ inch rounds
  • Layer sliced sweet potatoes in 9×13 baking dish
  • Cut butter into tablespoon slices and distribute evenly over sweet potatoes
  • Dust top of sweet potatoes with sugar
  • Pour ¼ C water over sweet potatoes
  • Cover pan with aluminum foil
  • Cut slits into foil and bake 45 – 60 minutes.
  • Serve when sweet potatoes are at desired tenderness. Check at 45 minutes.
  • Enjoy

*Changes for smaller recipe using 8X8 baking dish

Simple Sweet Tater Muffins


  • 1 ½ C. Cooked and mashed sweet potato (great use for left over baked sweets)
  • ½ C. Butter
  • 3/4 C. Brown Sugar
  • 1 T. Vanilla
  • 1 Egg, beaten
  • 1 3/4 C. Flour
  • 1 t. baking soda
  • ¼ salt
  • 1 t. cinnamon (optional)
  • ¾ C. pecan pieces


  • Preheat oven to 350 º
  • Combine sugar, butter and vanilla. Beat well
  • Mix in egg and beat until smooth
  • Combine dry ingredients in separate bowl
  • Combine dry mixture with wet and stir until blended.
  • Spoon into greased or lined muffin tins ½ full
  • Bake 15-20 minutes
Cinnamon Roasted Sweet Potatoes


  • 4 C. vegetable oil
  • 2 Lbs. sweet potatoes, peeled and sliced
  • 2 T. Brown sugar
  • 1 t. Cinnamon
  • ¾ t. Salt
  • 1/8 t. Pepper
  • ¼ t. Cayenne pepper (optional)
  • 1 T. lime or lemon juice (fresh squeezed is best)


  • Preheat oven to 375 º
  • Pour oil into 9 X 13 baking dish.
  • Place dish in over for approximately 5 minutes or until hot
  • Add the potatoes and bake for 20 minutes.
  • In a separate bowl, combine the sugar, cinnamon, salt, pepper, and cayenne pepper
  • Sprinkle over the semi cooked sweet potatoes
  • Stir to coat
  • Continue baking for 10 minutes or until potatoes are tender and golden brown.
  • Sprinkle with lime juice just before serving.

Compliments of Lisa Shively, Cookbook Author and Owner of Kitcheneez

Sweet Potato Ice Cream

Compliments of Lisa Shively, Cookbook Author and Owner of Kitcheneez


  • 1 ¾ C. Cold mashed sweet potatoes
  • 1 ½ C. Heavy Whipping Cream
  • ½ C. Brown sugar
  • ½ t. Salt
  • 1 t. Cinnamon
  • ¼ t. Ginger
  • ¼ t. Nutmeg
  • ¼ t. Ground Cloves


  • In a sauce pot gently heat the cream and sugars until small bubbles form around the edge of the pot.
  • Stir often
  • Remove from heat and whisk until the sugar is dissolved
  • Let it cool
  • With an electric mixer, beat the cream mixture, sweet potatoes, salt and spices for 3 minutes. Pour into an ice cream cylinder and freeze according to manufacturer’s directions.
Sweet Potato Creamsicle Smoothie


Compliments of North Carolina Sweet Potato Commission  


  • 1 C. frozen fat-free vanilla yogurt
  • ½ C. cold mashed sweet potatoes
  • 1 C. orange juice
  • ½ teaspoon vanilla extract


  1. In blender combine yogurt, sweet potato,
    orange juice and vanilla.
  2. Whirl until smooth

This is the base recipe.  Try your own variations using Orange mango juice, a banana or fresh blueberries, the possibilities are endless!

Sweetheart Sweet Potato Empanada with Peanut Salsa

Sweet Potato Empanads w Peanut Salsa

Compliments of Felice Bogus
Raleigh, NC



  • 2 Lbs. sweet potatoes, peeled, diced and steamed (or baked)
  • 1 (4-oz.) can diced  green chilies, drained
  • 4 Tbs. unsalted butter, at room temerature
  • 1 Tbs. brown sugar
  • 1 Tbs. olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 cans (15-oz.) black beans, drained
  • 1 pkg refrigerated pie crust (or 1 recipe dough for a 2-crust pie)


  • 3 Tbs. olive oilpeanut-salsa
  • 1/4 C. minced onion
  • 2 tsp. minced, seeded jalapeno
  • 1 tomato, seeded, coarsely chopped
  • 1/2 C. crunchy peanut butter
  • 4 Tbs. water, as necessary

Empanadas Directions 

  • Preheat oven to 425 º
  • Let Pie crusts sit at room temperature for alt least 15 minutes (while you prepare filling)
  • In a large bow, mash sweet potatoes well.  Stir in chilies, butter and brown sugar.  Season to taste with salt and pepper.
  • Heat olive oil in a large skillet over medium heat.  Sauté onion and garlic until onion softens.  Add black beans and cook until heated through.  Mash beans lightly with a fork, leaving some beans whole.
  • Set mixture aside for later use .  Add water by spoonful if necessary to loosen.
  • Unroll pie crust dough onto a dry surface.  Cut dough into 6 5-inch circles.  Gather together dough scraps and lightly re-roll and cut out more circles.
  • Divide black bean and sweet potato filling evenly between dough circles, Fold dough in half-moon shapes and press down well arond the edges to seal.  Crimp edges with tines of a fork.
  • Place pastries on a parchment-lined baking sheet and bake 15-18 minutes, or until lightly golden brown.

Salsa Directions 

  • Heat oil in a skillet over medium heat and sauté onion 2-3 minutes.  Add jalapeno and tomato.
  • Cook until tomato breaks down.
  • Add peanut butter and mix well to blend.
  • Remove from heat
  • Slowly add water while mixing to reach a pourable consistancey
  • Season to taste with salt and pepper
Tropical Sweet Potato Puff

SP Island Puff


Compliments of Candy Barnhart
Makawao, Hawaii


  • 3 cups cooked, peeled and masked fresh sweet potatoes
  • 1 ½ C. Sour Cream
  • 3 large eggs
  • 1 C half and half or light cream
  • ¼ C. maple syrup
  • ½ t. ground cinnamon
  • ½ t. ground nutmeg
  • 2 medium ripe but firm bananas, cut into ¼” discs
  • ½ C. chopped macadamia nuts
  • ½ C. shredded sweetened coconut


  • Preheat oven to 350º F.
  • Blend together with electric mixer, sweet potatoes, sour cream, eggs, half and half, syrup, cinnamon and nutmeg in a large bowl.  Blend well.
  • Grease or coat with non-stick cooking spray a two-quart casserole dish pour mixture into the dish.
  • Sprinkle top with bananas, nuts and shredded coconut.
  • Bake 35-40 minutes or until pale golden brown, and “set” around the edges.
  • Cool at least 5 minutes before cutting to serve.
Salted Caramel Cream Sweet Potato Whoopie Pies

Whoopie Pie Bite

Compliments of Donna Ryan
Topsfield, MA

Cake Ingredients

  • 2 C. brown sugar, firmly packed
  • 1C. vegetable oil
  • 1½ C. cooked, peeled mashed sweet potatoes
  • 2 eggs
  • 3 ¼ C. all-purpose flour
  • 1 t. salt
  • 1 t. baking powder
  • 1 t. baking soda
  • 1 t.  vanilla extract
  • 2 T. pumpkin pie spice
  • ¼ C confectioners’ sugar for dusting (optional)

Cake Directions

  • Preheat oven to 350º
  • Lightly grease baking sheet
  • combine oil and brown sugar.
  • Mix in sweet potatoes and eggs, beating well
  • Add in flour, salt, baking powder, baking soda, vanilla extract, and spice.  Mix well.
  • Drop dough onto prepared baking sheets approximately 2½ inches apart.  (For consistency use 1 ½ inch scoop)
  • Bake for 10-12 minutes
  • Remove from pan and cool on wire rack.

Salted Carmel Buttercream Ingredients

  • ⅓ C. granulated sugar
  • 2½ T. water
  • ⅓ C. heavy cream
  • 1½ t. vanilla extract
  • 1 stick salted butter, softened
  • 2½ C. confectioners’ sugar
  • 1 t. sea salt


  • In a saucepan, stir together granulated sugar and water
  • Bring to a boil over medium heat.
  • Cook without stirring until mixture turns deep amber in color. (approximately 15-20 minutes)
  • Remove from hat and slowly add in cream and vanilla, stirring until very smooth.
  • Allow caramel to cool for about 20 minutes until it is just barely warm, but still pourable.
  • In a mixer with paddle attachment, beat butter and confectioners’s sugar together until light and fluffy making sure it is thoroughly combined.
  • Scrape down the side of the bowl and add caramel.  Beat on medium high speed until light and airy.
  • Once completely mixed, add salt.  Mix for 1 minute.
  • Add a large spoonful of mixtures between two cookies and set aside.
  • Dust with confectioners’ sugar
Crockpot Sweet Potato Chicken Chili

SP Chicken Chili

Compliments of Sabrina Olson
Otsego, MN


  • 2 Lbs. sweet potatoes, peeled, diced and cubed
  • 2 large chicken breasts
  • 1 (15oz.) can garbanzo beans
  • 1 (15 oz.) can black beans
  • 1 (15 oz.) can diced tomatoes with onions and peppers
  • 1 clove, minced garlic
  • 1 t. chili powder
  • 1 t. cumin


  • sour cream
  • avocado
  • cilantro
  • shredded cheese
  • tortilla chips


  • Place everything in crockpot (expect garnish)
  • Cook on low for 6 hours
  • Remove chicken, shred and return to crock
  • Stir
  • Serve with your favorite garnish on top
Sweet Potato Bites

Compliments of Delish.com


  • 3-4 medium sweet potatoes, peeled
  • 2 tbsp. melted butter
  • 1 tsp. maple syrup
  • kosher salt
  • Marshmallows, for topping
  • Pecan halves, for topping


  • Preheat oven to 400 degrees F.
  • Slice sweet potatoes into 1/4” coins. Toss with melted butter and maple syrup and place in an even layer on a baking sheet. Sprinkle each coin with salt. Bake for about 20 minutes, or until tender, flipping the sweet potatoes halfway through. Remove baking sheet from oven and turn on the broiler.
  • Top each cooked sweet potato round with a marshmallow. Place under broiler and broil until the marshmallow is puffed and golden. Immediately remove from oven and top each marshmallow with a pecan half.