The 2008 Louisiana Sweet Potato Commission's Sweet Rewards Recipe Contest was even bigger than last year's with more than 700 mouth-watering recipes submitted from amateur and professional cooks across the country.
For the contest, each recipe had to feature canned sweet potatoes, and fit into one of five categories: Open to amateur cooks only: Breads & Breakfast, Desserts, Sides, or Soups; Professional category, for professional chefs only, accepted
recipes in all categories. The first place winner of each category received $500, and the Grand Prize for Overall Best Recipe was $1000. Thank you to all of our readers and others who
Judges who participated in the contest were Matthew Murphy, executive chef, the Ritz-Carlton Hotels of New Orleans; Holly Clegg, Louisiana Cookin’ columnist, spokesperson, and author of Trim & Terrific cookbook series; Christine T. Briede, CFSP, president Loubat Equipment Company, Foodservice Equipment and Supplies, 2008 Top Achiever dealer; Craig Cuccia, founder and director of Capital Projects and Café Reconcile; Mark Fields, assistant plant manager, Allens, Inc. and chairman of the Louisiana Sweet Potato Commission; Susan Ford, publisher of Louisiana Cookin’; Rene Simon, executive assistant to the commissioner of the Louisiana Department of Agriculture and Forestry; Tony Zeringue, corporate chef for research and development, Bruce Foods Corporation; Tommy Simmons, food editor, The Baton Rouge Advocate; Ben Thibodeaux, chef de cuisine, Palace Café; and Mary Ann Fitzmorris, writer and food editor.