Cary woman wins 52 Ways to Love Sweet Potatoes cooking contest at the N.C. State Fair
Mellissa Ubbens of Cary won first place and $250 for her Sweet Potato Pie Doughnuts in the 52 Ways to Love Sweet Potatoes cooking contest at the N.C. State Fair.
Susan Kraft of Milton, Ga., placed second and earned $175 for Sweet Potato Pie with Bitter Chocolate and Sweet Chili. Laura Kraft of Milton, Ga., placed third and won $125 for her Vegetarian Crockpot Sweet Potato Curry. Emily Forrest of Raleigh earned honorable mention and $75 for One-Pot Savory Sweet Potato Soup. The winning recipe follows:
Sweet Potato Pie Doughnuts
- ½ cup vegetable oil
- 3 large eggs
- 1 ½ cups sugar
- 1 ½ cup N.C.-grown sweet potatoes (baked and mashed without skin)
- 1 ½ teaspoons baking powder
- 1 ¾ cup flour
In a mixer, beat together the oil, eggs, sugar, sweet potatoes, pumpkin pie spice, salt and baking powder. Once mixed, slowly add in the flour. Fill doughnut pan ¾ full with batter. Bake at 350 degrees for 15-18 minutes, then cool completely before topping.
Pecan Crunch Topping:
- ½ cup maple syrup
- 3 tablespoons unsalted butter, melted
- ¼ cup loosely packed brown sugar
- ½ teaspoon cinnamon
- 1 cup coarsely ground roasted peanuts
Mix melted butter and maple syrup together and brush on doughnuts. Mix the brown sugar, cinnamon and pecans together and sprinkle onto doughnut. Drizzle any leftover syrup/butter over the nut topping to help stick to doughnut.