SWEET POTATO COOKERY CONTEST
MONDAY, JANUARY 12, 2010
VILLE PLATTE CIVIC CENTER
WHO: All Evangeline 4-H’ers are eligible to enter 4-H division.
All residents of Evangeline & St. Landry Parishes can enter the adult division.
WHAT: The Evangeline Parish Sweet Potato Cookery Contest
WHEN: Tuesday, January 12, 2010
- Dishes will be accepted from 3:00 - 4:00 P.M.
- Announcement of winners will be made at 4:45 p.m. or as soon as the judging is completed.
WHERE: Ville Platte Civic Center, 704 North Soileau Street, Ville Platte
WHY: The purpose of this Sweet Potato Cookery Contest is to have satisfactory learning experiences
and acquire knowledge of quality standards, size classifications, nutritional value, storage,
cooking principles, versatility, use and economic value sweet potato products.
PRIZES: A cash prize of $50 will be awarded to both the 4-H and Open Grand Champion Winners.
First place winners in the 4-H and adult divisions will receive blue ribbons.
All contestants will receive participation ribbons.
SPONSOR: The parish 4-H Sweet Potato contest is sponsored by Evangeline Parish Tourism and Ville
Platte Chamber of Commerce. The Open Sweet Potato Cookery contest is sponsored by the
Sweet Potato Association.
RULES: Sweet Potato Cookery contest will be conducted in the following manner:
4-H DIVISION OPEN DIVISION
All Evangeline Parish 4-H club members All Evangeline & St. Landry residents
SWEET POTATO CATEGORIES:
The contest is divided into 4 divisions:
SWEET POTATO BREADS
SWEET POTATO CASSEROLES
SWEET POTATO DESSERTS
OTHER SWEET POTATOES DISHES
Each contestant may enter all categories in his/her division but may enter only one dish in each category. The
dish must contain at least 1 cup of sweet potato. The entire dish must be exhibited at the contest and it must
remain on display until winners are announced.
All dishes must be prepared at home and brought to the contest ready for the judges to taste. No cooking will be
done at the contest. No electrical appliances will be permitted for warming dishes.
GENERAL REQUIREMENTS: The dish must be EXIBITED COLD TO THE TOUCH.
A. Bring a copy of the recipe along with the dish. A number will be assigned to each dish when it is entered, so please
do not write your name on your recipe or dish.
Be sure that your recipe is written correctly. A correctly written recipe has 4 main parts: (1) name of recipe; (2) list of
ingredients used; (3) directions for preparing; (4) yield or number of servings in the dish
B. The entire dish must be exhibited at the contest.
C. Anything used to enhance the appearance of the dish must be in or on the serving container
CREATIVITY AND ORIGINALITY ARE ENCOURAGED. Use of previous year’s recipes is discouraged.
NUTRITION EMPHASIS: Emphasis will be placed on nutrition, including lowered amounts of fat and sodium as well
as the nutritional aspects of all ingredients and nutritious preparation methods.
FACTS ABOUT SWEET POTATOES
- The U.S. per capita consumption of sweet potatoes has increased more than 25% from 1995-2008.
- Over 1.8 billion pounds of sweet potatoes were produced in the U.S. in 2008.
- The U. S. planted 103,200 acres of sweet potatoes in 2008 which produced 1.8 billion pounds of sweet
- The value of the U.S. production in 2008 was $394 million.
- Louisiana ranks #3 in the top sweet potato producing states with 15,000 acres planted in 2008.
- In the U.S. sweet potato consumption has increased from 3.8 to 5.2 lbs. per person, or more than 25%
from 1998 to 2008.
- One cup of canned sweet potatoes equals one medium-sized, cooked fresh sweet potato.
- The center for Science in the Public Interest (CSPI) ranks the sweet potato as the #1 most nutritious
- The sweet potato is a complex carbohydrate that provides twice the recommended daily allowance of
vitamins A and more than 1/3 of the requirements for vitamin C.
- Sweet potatoes are fat-free and cholesterol free. They have only 120 calories per serving. They are a
good source of fiber.
- Sweet potatoes can be fresh baked or micro waved. Other delicious and nutritious value-added sweet
potato products: Sweet potato fries
Sweet potato chips
Canned sweet potatoes
Sweet potato baby food
Sweet potato cookies, pancakes, and biscuits
Dehydrated sweet potato flakes
Readymade sweet potato casseroles
Steamed and mashed sweet potatoes
Sweet potato in fruit juices
Sweet potato dog food and pet treats
Sweet potato ice cream
The sweet potato facts are from LOUISIANA SWEET POTATO NEWS, LSU AGCENTER
Made Available by Tina Guillory, Extension Agent, Evangeline Parish
QUESTIONS? For more information about the Sweet Potato Cookery Contest, contact Extension Agent
Tina Guillory, Evangeline Cooperative Extension Service Office, 230 Court Street,
Ville Platte, LA 337-363-5646.