Flat Rock Woman Wins Sweetpotato Special Cooking Competition
RALEIGH – A Sweet Potato Shake took first place Saturday in the N.C. Sweetpotato Commission’s “Beat the Heat” sweet potato cooking competition at the N.C. State Fair.
Betsy Tankersly from Flat Rock earned $250 for the winning recipe. Emily Hutchens of Chapel Hill took home second place and $175 for her Grilled Street Corn and Sweet Potato Salad, Victoria Davis Neal of Raleigh won $50 and third place for a Grilled Sweet Potato Cheesecake. Tracey Carey of Burlington earned an honorable mention and $75 for Sweet Potato Pie Ice Cream.
The competition asked contestants to prepare a recipe using 1 ½ cups of raw sweet potatoes while not making their kitchen warmer; such as by using a grill or Instant Pot.
The winning recipe follows:
Sweet Potato Shake: 3 cups sweet potatoes (about two microwavable medium sweet potatoes)
3 tablespoons simple syrup
3 cups vegan/dairy-free chocolate ice scream
½ cup chocolate whipped vodka
Vegan marshmallows, for garnish as desired
Chocolate syrup, for garnish as desired
For a child-friendly version replace the chocolate whipped vodka with 1 ½ cups vegan/dairy-free chocolate milk.
Instructions: Microwave the sweet potatoes per the directions on the package, or about 10-12 minutes depending on size. Let the potatoes cool and then scoop out the flesh into a blender. Add the simple syrup and puree until smooth. Add the ice cream and either vodka or chocolate milk until thoroughly combined. Garnish with marshmallows and chocolate syrup and serve immediately.