Extension Report

Baldwin County Extension Office

302A Byrne Street

Bay Minette, AL  36507

Telephone (251) 937-7176 or

928-0860/943-5611 ext. 2222

FAX (251) 937-7285

Susan Wingard

County Extension Coordinator

November 10, 2009

Baldwin County Sweet Potato Contest

The Baldwin County Sweet Potato Recipe Contest was held during the Baldwin County Fair.  The middle school and high school students participating always amaze me with their creativity with the food items prepared. Each recipe entered in the contest must contain at least one cup of sweet potatoes. The annual contest is sponsored by the Alabama Sweet Potato Association, Baldwin County Sweet Potato Growers, and Baldwin County Farmers Federation. 

The participants in the junior division (6-8th grades) were:  First Place-Jarrod Shreves, Central Baldwin Middle ; Second Place-Joseph Callaway, Gulf Shores Middle; Third Place-Sarah Barnett, Bay Minette Middle;  Students receiving Honorable Mention-Gabrielle Yates, Daphne Middle; Abbey Smith, Spanish Fort Middle; Madison Wright, Foley Middle; Kara Kichler, Elberta Middle; Noah Stewart, Summerdale; and Ivy Hayes, Fairhope Middle.

The awards in the senior division (9-12th grades) were First place – Paige Kostelecky, First place – Lauren Grobe and Andria Diamond, and Second place-Heidi Nelson.  Special thanks to the students, the Family and Consumer Science Teachers, judges, and sponsors that continue to make this annual contest a success each year.   Here are the recipes from this year’s contest:

Mom’s Best Sweet Potato Casserole

Jarrod Shreves-Central Baldwin Middle School

1st Place-Junior Division-2009

Ingredients:

3 cups boiled sweet potatoes

1/2 cup sugar

3 eggs

1 stick butter

1/2 tablespoon vanilla

Topping:

1/2 cup of all purpose flour

1/2 cup pecan pieces

1 cup brown sugar

1 stick butter, softened

Wash sweet potatoes and cut into pieces. Put sweet potatoes into water and boil for about 25 minutes or until potatoes are tender. Drain potatoes and then cool. After potatoes are cooled enough, peel off the skin. In a large bowl, mix sweet potatoes with a mixer on medium speed with the sugar, eggs, butter, and vanilla. Put sweet potato mixture in a 2 qt. dish and bake at 350 degrees for 30-40 minutes. While potatoes are cooking, make the topping. Mix together all topping ingredients with a mixer on medium speed. Remove sweet potato mixture from oven and put the topping on top and bake an additional 25-30 minutes.

Sweet Potato Casserole

Joseph Callaway-Gulf Shores Middle School

2nd Place-Junior Division-2009

3 cups mashed sweet potato

1 cup sugar

1 cup melted butter

2 eggs beaten

1 teaspoon vanilla

1/2 teaspoon cinnamon

Topping:

1 cup brown sugar

1/3 cup flour

1/3 cup crumbled butter

1 cup pecans

Preheat oven to 350 degrees. Mix sweet potato and sugar. In a separate bowl, combine butter, egg, and vanilla. Mix with sweet potato mixture and add cinnamon.  Put in 9x13 casserole dish. Combine all ingredients for topping and put on top of sweet potatoes. Bake at 350 degrees for 45 minutes. Serve hot.

Incredible, Edible, Sweet Potato Cheesecake

Sarah Barnett-Bay Minette Middle School

3rd Place-Junior Division-2009

Ingredients:

3 packages (8oz. each) cream cheese, softened

1 cup sugar

4 large eggs

3 tablespoons flour

2 teaspoons cinnamon

1 teaspoon ginger

1 cup whipping cream

1 1/2 cups sweet potatoes, mashed

1 teaspoon vanilla

Graham Cracker Pecan Crust:

2 cups finely crushed graham cracker crumbs

1/2 cup melted butter

1/4 cup finely chopped pecans

Preheat oven to 425 degrees. Crust: Combine crust ingredients thoroughly; press into a 10-inch spring form pan. Filling: Beat cream cheese, sugar, and eggs until smooth; beat in flour, cinnamon, and ginger. In a separate bowl, beat whipping cream, vanilla, and well-mashed sweet potatoes on medium speed with a hand held mixer just until well-combined. Add the sweet potato mixture to the cream cheese mixture at medium speed until combined. Then, pour the batter into the prepared crust. Bake at 425 degrees for 15 minutes; lower heat to 275 degrees and bake 1 hour longer. Turn heat off and leave in the oven to cool for several hours, or cool on a wire rack. Topping: Mix ½ package butterscotch pudding into one small tub of whipped topping. Place one spoonful on each serving. Enjoy.

Sweet Potato Casserole                   

Paige Kostelecky-Robertsdale High School

1st  Place-Senior Division-2009

3 cups mashed sweet potatoes

1 cup sugar

1/2 cup butter

2 eggs

1 teaspoon vanilla

1/2 cup milk

Mix and pour into buttered baking dish. Mix and top with:

1 cup brown sugar

1/2 cup flour

1/3 cup butter

1 cup crushed pecans

Bake for one hour at 350 degrees.

Sweet Potato Pie Bitten by Chocolate

Lauren Grobe & Andria Diamond-Spanish Fort High School       

1st  Place-Senior Division-2009

Ingredients:

2 cups cooked sweet potatoes                        1 teaspoon baking powder

2 eggs                                                              1/3 cup margarine

1/3 teaspoon salt                                            1/2 cup flour

1/3 cup milk                                                    5 1/3 tablespoons cocoa

1 tablespoon vanilla                                        2 cups sugar

1/2 teaspoon nutmeg                                     1/2 teaspoon ginger

1 unbaked pie shell

Topping:

1 1/3 tablespoons flour                                   1 1/3 tablespoons butter

1/3 cup brown sugar                                       1/3 cup coconut

Mix all ingredients except those for the topping and put in an unbaked pie shell. Bake at 300 degrees for 45 minutes, until the crust begins to brown. Remove from oven. Mix topping ingredients until crumbly. Sprinkle this over top of pie and return to oven 15-20 minutes, or until bubbly.

Makes 1 large deep dish pie.

Sweet Potato Log Roll         

Heidi Nelson-Foley High School

2nd Place--Senior Division-2009

Ingredients (roll):

3 eggs                                                              1/4 teaspoon salt

1 cup sugar                                                     3/4 cup chopped pecans

1 cup mashed sweet potato                            1 teaspoon baking powder

1 teaspoon lemon juice                                  1/2 teaspoon cloves

3/4 cup all-purpose flour                                1/4 teaspoon ground ginger

2 teaspoons cinnamon                                    powdered sugar

Additional pecans for garnish

Filling:

1/4 cup margarine or butter, softened          1/4 teaspoon butter flavoring

4 oz. cream cheese, softened                          1/2 teaspoon vanilla

1 cup powdered sugar                                    pinch salt

Grease and flour bottom and sides of a 15x10x1 inch jelly roll pan; line bottom of pan with waxed paper. Beat eggs at high speed with an electric mixer until thick and lemon colored; continue beating and gradually add sweet potatoes and lemon juice. In a separate bowl, combine flour, cinnamon, salt, baking powder, cloves, and ginger. Stir into sweet potato mixture. Pour batter into prepared pan, spreading evenly. Sprinkle with pecans. Bake at 375 degrees for 12-15 minutes or until cake turns loose from sides of pan.

Sift powdered sugar in a 15x9 inch rectangle on a woven dish towel. When cake is done, immediately loosen from sides of pan; turn out on sugar. Peel off waxed paper. Starting at narrow edge, roll up caked and towel together; cool on a wire rack, seam side down.

When cool, unroll cake and remove towel. Spread cake with filling and reroll. Chill until serving time. Sprinkle with additional powdered sugar and chopped pecans.

Junior Division Winners

(Left to Right)  front row, 3 rd place, Sarah Barnett; 2nd place, Joseph Callaway; and 1st place, Jarrod Shreves;   back row, Family and Consumer Science Teachers, Ms. Johnson-Bay Minette Middle School, Ms. Carpenter-Gulf Shores Middle School, and Ms. Hopper-Central Baldwin Middle School

 Sr. Division Winners

 1st place – Paige Kostelecky – Robertsdale High School

1st place-Lauren Grobe and Andria Diamond, Spanish Fort High School

2nd place –Heidi Nelson – Foley High School

4-H BRIEF

Baldwin County 4-H and the Baldwin County Heritage Museum cordially invites you and your family to visit our county historical museum in Elberta, Alabama. The weekend of November 14-15 has been planned exclusively for all 4-H alumni, members, club leaders (past and present), volunteers, parents and home school families.

Come for the day! Bring your picnic lunch! Be a part of the Alabama 4-H Centennial and Baldwin County's Bi-Centennial! The Odyssey Shipwreck Exhibit promises to be exciting and educational for all! Contact the Baldwin County Extension Office for more information.

Email address: swingard@aces.edu

Phone: 937-7176 or 943-5611, 928-0860, ext. 2222

The Alabama Cooperative Extension System (Alabama A&M and Auburn Universities) in cooperation with the U.S. Department of Agriculture is an equal opportunity educator and employer.