Contest winners announced from the Mountain State Fair

The N.C. Mountain State Fair announced winners in both its Dutch oven cook-off and sweet-potato cooking contests.

The second-annual Dutch oven cook-off featured adult and youth competitors in a live cooking event in the fair’s expanded Heritage Walk area. The event was sponsored by the Mast General Store and the Lodge cookware company. Adult teams were given two-and-a-half hours to prepare an entrée, bread and dessert from scratch using a Dutch oven. Youth teams had to prepare a dessert from scratch.

Barbara Mosley of Swain County won the adult category, earning an enamel Dutch oven and $100 Mast General Store gift card. In the youth category, Abigail Young took top honors. The win earned the Buncombe County resident a $75 Mast General Store gift card and a cast iron Dutch oven.

The N.C. SweetPotato Commission sponsored the “52 Ways to Love Sweet Potatoes” cooking contest. Susie Zuerner of Buncombe County took top honors with her “Sweet Potato Breakfast Surprise” recipe. The dish earned her $250 and a blue ribbon. In second place, Justin Pegg of Buncombe County earned $175 for his “Fully Loaded Sweet Potato Skins” recipe. Sharon Gates of Buncombe County placed third and earned $125 for her recipe, “Toasted Sweet Potato Lasagna.” An honorable mention also was awarded to Connie Pegg. Her “Super Simple Sweet Potato Snack Dip” recipe earned the Buncombe County resident $75.

Following is Zuerner’s recipe:

Sweet Potato Breakfast Surprise

3 tablespoons coconut oil
6 cups julienned sweet potatoes
1 pound ground sausage, scrambled
6 strips bacon
1 small red onion, chopped
3 cloves garlic, chopped
8 eggs, beaten with dash of salt and pepper
14-ounce can diced garlic tomatoes, drained
Salt and pepper to taste

In large non-stick skillet, heat coconut oil. Add sweet potatoes and cook until done. Once crispy, remove from skillet, place in 8-10 inch bowl and set aside. In same skillet, brown sausage, bacon, onion and garlic. Once meat is browned, remove all ingredients from skillet. Crumble bacon. Wipe excess grease from pan with paper towel, then add eggs and tomatoes. Cook over medium heat until eggs are done. Pour egg and meat mixtures into sweet potato bowl. Turn bowl with contents over onto plate.