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A lot of fun and food was featured at the Fall Fun Festival on Saturday, Nov. 9, at the Piggly Wiggly on Columbia Road.

With Thanksgiving nearing, bakers entered their homemade sweet potato pies in The Times and Democrat's Best Sweet Potato Pie Contest held during the event.

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Contestants brought in their best pies made with one of autumn's favorite bounties -- the sweet potato. There were the traditional pies, and then there were the pies that cranked up the flavor, creativity — and color. One pie made with purple sweet potatoes had the prettiest purple hue.

The T&D received 16 entries, which were whittled down to the top three pies by a panel from the community. Judges were Allan Fogle, Roy Dickson and Jennifer Vaughn. Fogle's Piggly Wiggly co-sponsored the contest.

The winning entry came from Phillip Creech, who said his pie was a version of his grandmother's sweet potato pie recipe. The pie was beautifully decorated with individually cut flowers made from pie dough. Creech received a gift basket and a $100 gift card from Piggly Wiggly.

Second place went Jeremy Chavis, who made pecan-crusted sweet potato pie. Chavis received a gift basket and a $50 gift card from Piggly Wiggly.

Louise Sharpe placed third with a sweet potato pie that was decorated with a turkey cut from pie dough. Sharpe received a gift basket and a $25 gift card from Piggly Wiggly.

The three winning recipes are listed below.

T&D Cupcake Contest winning recipes

FIRST PLACE

Cookie Grandma’s Sweet Potato Pie

Crust

2-1/2 cups of all-purpose flour

1 teaspoon salt

6 tablespoons cold butter

3/4 cup cold shortening

1/2 cup cold water

Mix all with a pastry blender.  Divide in 2 balls and chill.

Filling

1 lb. baked sweet potato, mashed

1/2 cup melted butter

1 cup light brown sugar

1/2 cup heavy cream

2 large eggs

2 tablespoons all-purpose flour

1 teaspoon vanilla

1-1/2 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ginger

Pinch of salt

Put all in a mixing bowl and blend until smooth.

Roll out pie crust, put into pan and fill.  Bake at 350 degrees for 55 to 60 minutes. Garnish as desired.


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SECOND PLACE

Pecan crunch sweet potato pie

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2 cups of baked sweet potato, whipped

1 stick of butter

1-1/2 cups granulated sugar

6 large eggs

1/2 cup evaporated milk

1/2 cup corn syrup

1 teaspoon vanilla

1-1/2 teaspoon cinnamon

1 teaspoon ground nutmeg

1 teaspoon salt

1 tablespoon all-purpose flour

2 - 9-inch pie crusts

Topping

1 stick of butter, melted

1/4 cup heavy whipping cream

1 cup sugar

1 cup brown sugar

1 tablespoon vanilla

1 teaspoon salt

1 cup chopped pecans

1/2 cup self-rising flour

Blend butter, sugar and sweet potato with electric mixer.  Next add eggs that have been slightly beaten.  Add milk and flour.  Blend in the corn syrup, cinnamon, nutmeg, salt and vanilla. Divide filling between two pie crusts and bake at 350 degrees for 15 minutes. Then top pies with pecan topping and bake at 325 degrees for 30 to 35 minutes until golden brown and pie is set.


Winter Fest brings out the bakers

Sweet potato pie

2 cups cooked sweet potato, mashed

1 stick butter

1-1/2 cups sugar

8 large eggs

1/2 cup whole milk

1/4 cup corn syrup

1 teaspoon vanilla

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon salt

1 tablespoon flour

2 - 9-inch pie crusts 

Blend butter, sugar and sweet potato. Next add eggs, one at a time.  Add milk and flour. Stir in corn syrup, cinnamon, nutmeg, salt and vanilla.  Divide filling between two pie crusts and bake at 350 degrees for 35 to 45 minutes or until pie is firm and set.

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