The Louisiana Sweet Potato Commission and Louisiana Cookin’ magazine have concluded the second annual Sweet Rewards Recipe Contest for Canned Sweet Potatoes, naming four first place winning recipes and one grand prize winner.
Over 650 entries from 44 states nationwide were narrowed down to 10 recipes in four categories: soups, sides, desserts, and breads and breakfast. These 10 dishes were then prepared for judging by students in the Culinary Arts program at Delgado Community College in New Orleans.
Grand prize winner Veronica Callaghan from Glastonbury, Conn., received $1,000 for her Caribbean Sweet Potato Cups with Poached Eggs and Mango Hollandaise recipe.
Prize winners were determined based on overall flavor, visual appeal, and creativity. Louisiana Cookin’ magazine will feature the winners’ names and recipes in its October issue. Recipes also are posted in the recipe section on the NewOrleans.Com web site.
Sweet potatoes are the No. 1 most nutritional vegetable, according to the Center for Science in the Public Interest. Free recipes and nutritional information about sweet potatoes are available on the commission’s web site at www.sweetpotato.org.
Caribbean Sweet Potato Cups with Poached Eggs and Mango Hollandaise
- Non-stick cooking spray
- 2 (15-ounce) cans Louisiana cut yams, drained
- 1/2 cup orange juice
- 2 tablespoons brown sugar
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 2 egg whites, lightly beaten
- 1/3 cup diced roasted red peppers
- 1 tablespoon finely chopped chives
- 6 whole eggs, poached
Mango Hollandaise (recipe follows)
2 tablespoons finely chopped cilantro (optional)
Preheat oven to 425°F. Spray a 6-cup muffin tin with cooking spray. In a medium-sized bowl, combine yams, orange juice, brown sugar, cayenne pepper, salt, and egg whites. Mash until smooth. Stir in the roasted red peppers and chives. Spoon the potato mixture into the prepared muffin tin. Bake for 10 to 12 minutes, or until lightly browned.
Carefully remove sweet potato cups from muffin tin, and arrange each one on a serving plate.
Top each with a poached egg, and spoon a generous portion of mango hollandaise over. Garnish with chopped cilantro, if desired.
Makes 6 servings.
Mango Hollandaise:
- 3 egg yolks
- 1 tablespoon lime juice
- 1 teaspoon Louisiana hot sauce
- 1/2 cup butter, melted
- 1 mango, peeled, diced, and puréed
- 1/4 teaspoon salt
In a blender, combine egg yolks, lime juice, and hot sauce. Blend for 30 seconds. With the blender still running, pour the melted butter in slowly, and continue to blend until emulsified. Fold in the puréed mango and the salt.
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