Sweet Potato Festival’s award winning cakes

The follow are the winning recipes from the Annual Sweet Potato Cooking Contest held in conjunction with the Sweet Potato Festival last month. More winning recipes will be printed as space allows.

1st Place Cake–
Sweet Potato  Cheesecake Cake
Lyndsey Wade, Oxford
INGREDIENTS:

Winning ribbons in the cake division of the Sweet Potato Cooking contest, were Mary Keyser of Calhoun City, Melissa Edmondson of Vardaman and Lyndsey Wade of Oxford.

For the Sweet Potato Cake Layers:
2 cups granulated sugar
1 cup canola oil
4 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon kosher salt
2 teaspoons ground cinnamon
1 cup shredded sweet potatoes (I use a food processor.)
For the Cheesecake Layer:
2 packages (8 ounces each) cream cheese, softened
1 cup granulated sugar
1/4 teaspoon kosher salt
2 large eggs
1/4 cup sour cream
1/3 cup heavy whipping cream
For the Frosting:
1 cup unsalted butter, softened
1 package (8 ounces) cream cheese, softened
1 tablespoon vanilla extract
1/4 cup heavy cream
4 cups powdered sugar
1 cup chopped pecans
DIRECTIONS:
For the Cheesecake Layer:
Prepare the cheesecake layer first. This can be done early in the day, or the night before. Can also be frozen and can be stored in the freezer for 1-2 weeks prior.
Preheat oven to 325 degrees. Using a large roasting pan, add 1 inch of water to the pan place it on the lower 2/3 of the oven. Allow it to preheat in the oven.
Prepare 9 inch spring form pan by wrapping bottom of the pan (outside) with double layer of foil. Line bottom (inside) with a circle of parchment paper.
Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.
Beat in sour cream and heavy cream, until light and fluffy (about 2 minutes). Pour into prepared 9 inch spring form pan. Place pan in center of preheated roasting pan in the oven, making sure to be careful not to spill water.
Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in the oven for an additional 30 minutes. Remove and cool completely on counter.
When cooled, remove outside portion of the spring form pan and place in the freezer for several hours or overnight.
For the Sweet Potato Cake Layers:
Preheat oven to 350 degrees. Grease and flour two 9 inch cake pans. Set aside.
In a large mixing bowl, combine sugar, oil and eggs until blended. Add in flour, baking soda, baking powder, salt, and cinnamon. Beat for about 2 minutes. Add in shredded sweet potatoes. Pour into prepared cake pans.
Bake for 30 minutes. Cool on wire rack for ten minutes then remove from pans and cool completely.
For the Frosting:
In a large mixing bowl, combine cream cheese and butter. Beat with whisk attachment for 3 minutes. Add sugar, vanilla, and heavy cream. Beat for 3-4 minutes until light and fluffy. Fold in chopped pecans.
To Assemble Cake:
Layer one layer of sweet potato cake. Add the cheese cake then top with second layer of sweet potato cake. Spread on the frosting, first on the side and then on the top.
Store in the refrigerator, covered, for up to 3 days.

2nd Place Cake–
Mammy‘s 341 Yamtastic Dream
Melissa Edmondson  Vardaman, MS
Pecan Pie (First Layer)
1/2 (14.1 ounce) package refrigerated pie crusts
1 tablespoon powdered sugar
4 large eggs
1 1/2 cups firmly packed light brown sugar
1/2 cup butter, melted and cooled to room temperature
1/2 cup granulated sugar
1/2 cup chopped pecans
2 tablespoons all-purpose flour
2 tablespoons milk
1 1/2 teaspoons vanilla
1 1/2 cup pecan halves
Preheat oven to 325 degrees. Grease and flour 9 inch spring form pan and line with parchment paper. Fit pie crust in spring form pan. Dust with powdered sugar. Whisk eggs in a large bowl until foamy; whisk in brown sugar and next 6 ingredients. Pour mixture into piecrust, and top with pecan halves. Bake at 325 degrees for 30 minutes; reduce heat to 300 degrees and bake 30 more minutes. Turn oven off and let pie stand in oven with door closed for 3 hours. Loosen edges of pie and remove from spring form pan onto cake platter.
Sweet Potato Pie (Second Layer)
4 medium sweet potatoes
1 can eagle brand milk
1 stick margarine
3 eggs
1 teaspoon vanilla
1 1/2 cup sugar
Cook potatoes until done, drain and mash. Mix all ingredients together. Grease and flour 9 inch spring form pan and line with parchment paper. Pour into lined pan. Bake at 375 degrees for 45-50 minutes or until pie is set. Pour the Cream Cheese Mixture (ingredients below) on top of pie and finish cooking until done. When completely cool, remove from pan and place on top of pecan pie.
Cream Cheese Mixture
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
1/2 cup sugar
1 large egg
2 tablespoons all-purpose flour
1 teaspoon vanilla
Mix all of the above and pour over potato pie.
Apple Cake (Third Layer)
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup chopped pecans
1 cup vegetable oil
2 cups sugar
3 eggs
2 teaspoons vanilla
3 cups raw apples, peeled and chopped fine
Mix, oil, sugar, eggs and vanilla. Sift together flour, salt and soda. Add to first mixture. Fold in pecans and apples. Bake in two 9 inch greased and floured cake pans at 350 degrees for 30-35 minutes or until tooth pick inserted comes out clean. While cake is still warm, pour sauce on top of cake. When cake is completely cooled, remove from pan. Freeze on layer for later use.
Sauce:
1 cup packed brown sugar
1/4 cup milk
3/4 cup butter
Mix and cook above ingredients for 3 minutes, whisking constantly while sauce thickens, (pour sauce over cake). After cake and sauce have completely cooled, place this layer on top of potato layer and frost top and sides of all layers with Butter Cream Frosting.
Butter Cream Frosting
3-3/4 cups powdered sugar
1/2 cup butter, softened
3-4 tablespoons milk
1 teaspoon vanilla
Mix all of the above ingredients until smooth and creamy. For better coverage to frost top of cake and sides, this needs to be doubled.

3rd Place Cake–
Sweet Potato Cake with Cream Cheese Icing
Mary Keyser Calhoun City
Cake:
2 cups all-purpose flour
1 cup sugar
1 cup brown sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon salt
1 1/2 cup canola oil
4 eggs
3 cups raw, finely grated sweet potato
Mix, flour, sugars, soda, spices, and salt. Add oil, eggs, and sweet potato, and mix well. Pour into 2 (floured and greased) 8 inch cake pans. Bake at 350° about 35 minutes. Cool.
Icing:
1 stick butter, softened
8 ounces softened cream cheese
1 (1 pound) box powdered sugar
1 cup finely chopped pecans
2 teaspoons vanilla
Mix icing ingredients and spread on cooled cake.